Chicken salad with fresh figs

Name: Chicken salad with fresh figs
Cuisine: Thai
Ingredients: 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 2.5 cm/1 inch piece galangal (Thai ginger) or fresh root ginger, peeled and grated; 1 tablespoon soy sauce; juice of 3 limes; 1 tablespoon honey; 4–6 fresh figs, quartered; 2 cold, cooked, skinless chicken breasts, shredded; 1 small iceberg lettuce, shredded; a good handful of fresh mint leaves, chopped; 3 spring onions, trimmed and chopped; ½ cucumber, peeled, deseeded and cut into 1 cm/½ inch cubes; 2.5 cm/1 inch piece galangal (Thai ginger) or fresh root ginger, peeled and grated; 2.5 cm/1 inch piece galangal (Thai ginger) or fresh root ginger, peeled and grated; 2–4 dried bird’s eye chillies, crushed; a good handful of unsalted roasted peanuts, chopped, to garnish

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

2 cold, cooked, skinless chicken breasts, shredded
4–6 fresh figs, quartered
½ cucumber, peeled, deseeded and cut into 1 cm/

Asia
Thailand
Street Food

Method

Combine all the ingredients for the dressing in a small bowl.
In another bowl, mix the chicken with the figs, cucumber, spring onions and chopped mint and pour over the dressing. Toss the mixture together lightly.
Arrange the iceberg lettuce on a serving dish and mound the salad on top. Garnish with the peanuts and serve.