Spicy Chicken Salad

Name: Spicy Chicken Salad
Yield: Serves 4–6
Cuisine: Thailand
Ingredients: 2 tablespoons fish sauce or light soy sauce; 2 tablespoons fish sauce or light soy sauce; 3 tablespoons finely chopped shallots; 3 tablespoons finely chopped spring onions; 1 tablespoon sugar; 3 tablespoons lime juice; 110 g (4 oz) cucumber; 225 g (8 oz) boneless chicken breasts, skinned; 225 g (8 oz)iceberg lettuce; 175 g (6 oz) tomatoes; 110 g (4 oz) red pepper(about 1); 110 g (4 oz) celery heart; 2 small fresh red Thai chillies, seeded and finely chopped; 1 tablespoon coarsely chopped garlic; 1½ tablespoons groundnut (peanut) oil; 1½ tablespoons groundnut (peanut) oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

The Thai touch informs this spicy preparation. I have adapted the original recipe to include cold crispy lettuce leaves. I prefer serving the chicken while it is still warm, providing a nice contrast to the coolness of the lettuce. This is great finger food.

Ingredients

Asia
Thailand
South East Asia

Spicy Chicken Salad

Ingredients

Method

Photos