Name: Roast Chicken Salad
Ingredients: sugar; fish sauce; sea salt; tamarind water; lime juice; spanish onion; roast chicken; leaves; peanuts; mignonette lettuce; tomato; wild green chillies; white vinegar; chilli powder

Neil Perry

Roast Chicken Salad

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

Again, this salad can be as easy as you want to make it. You can even buy a roast chook from your local shop; just make sure it’s free-range and that it doesn’t have stuffing — that would be totally bizarre. You could also use master-stock chicken, white-cut chicken or even throw a chicken on the barbecue. I also like to add cucumber and some spring onion to this salad to give it a kick along as well.

Ingredients

½ roast chicken
1 small Spanish onion, halved and finely sliced
1 tomato, finely sliced
½ mignonette lettuce, leaves washed and torn
1½ tablespoons peanuts, roasted and crushed

Dressing

1 teaspoon chilli powder
2 small wild green chillies, finely sliced
2 tablespoons white vinegar
2 tablespoons tamarind water
2 tablespoons lime juice
2 tablespoon caster (superfine) sugar
2 tablespoons fish sauce
½ teaspoon sea salt

Method

To make the dressing, mix all of the ingredients together in a small pot and bring to the boil. Remove from the heat and leave to cool.

Remove the chicken from the bones and slice thickly across the grain. Put the chicken, onion and tomato in a bowl, drizzle with the dressing and gently toss together. Put the lettuce on a serving plate and arrange the chicken salad on top. Sprinkle with peanuts to serve.

Variation

This is another salad where you can interchange chicken for duck, beef, lamb, quail, or even prawns to create a lively, fresh-tasting dish.