Chicken Salad, Burma Style

Name: Chicken Salad, Burma Style
Yield: Serves 2 As a Light Lunch, 4 As an Appetizer
Cuisine: Myanmar (Burma)
Ingredients: About 2 cups large bite-sized pieces cooked chicken (cut or pull the chicken into pieces); 2 teaspoons minced green cayenne chile, or to taste; 2 tablespoons fresh lime juice; ⅓ to ½ cup thinly sliced shallots, soaked in cold water for 10 minutes and drained; 2 teaspoons Shallot Oil; 1 teaspoon salt, or to taste; 1 to 2 tablespoons Fried Shallots; 1 tablespoon Toasted Chickpea Flour (optional); Scant ½ cup chopped coriander, or mint, or Vietnamese coriander

Preparation info

Serves
2
As a Light Lunch, 4 As an Appetizer

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

Almost any leftover cooked ingredient can be made into salad, and often is, say my Burmese friends. If you have leftover cooked chicken, as I often do after making chicken broth from whole legs or roasting a chicken, transform it into this refreshing salad. Serve as a light main course for lunch, or as an appetizer.

Ingredients

About 2 cups large bite-sized pieces cooked chicken (cut or pull the chicken into pieces)
⅓ to ½ cup thinly sliced shallots, soaked in cold water for 10 minutes and drained<

Method

Place the chicken in a shallow serving bowl. Add the shallots and toss.

Mix together the lime juice, shallot oil, salt, and green chile in a small bowl or cup. Pour over the salad and, using your hands, mix thoroughly. If you have the time, let stand for 10 minutes.

Just before serving, add the toasted chickpea flour, if you wish, the fried shallots and herbs, and mix well. Tast