Chicken Salad, Burma Style


Preparation info

  • Difficulty


  • Serves


    As a Light Lunch, 4 As an Appetizer

Appears in

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.


  • 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
  • 2 tablespoons fresh lime juice
  • 2 teaspoons Shallot Oil
  • 1 teaspoon salt, or to taste
  • 2 teaspoons minced green cayenne chile, or to taste
  • 1 tablespoon Toasted Chickpea Flour (optional)
  • 1 to 2 tablespoons Fried Shallots
  • Scant ½ cup chopped coriander, or mint, or Vietnamese coriander


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. Taste and adjust the seasonings.