Thai Chicken Salad
|Chicken breast halves||1 Pound (2, 1/2 Pound-250 Gram Each)|
|Ground pepper||To Taste|
|Green cabbage head||1⁄2 Small|
|Iceberg lettuce head||1⁄2 Small|
|Unseasoned rice vinegar||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Fish sauce||3 Tablespoon|
|Asian sesame oil||1⁄3 Teaspoon|
|Minced serrano chile||2 Tablespoon, seeded|
|Avocado||1 Small, pitted, peeled and finely diced|
|Chopped fresh cilantro||3⁄4 Ounce (1/2 Cup, 20 Grams)|
1.Preheat an oven to 350ÂºF (180Â°C).
2.In a roasting pan, place the chicken breast halves, skin side up, on a rack .
3.Season with salt and pepper.
4.Bake for 30 to 35 minutes until juices are not pink when the chicken is pierced with a knife.
6.Peel and throw away the skin.
7.Separate chicken flesh from bone and cut into 1/2-inch (12-mm) cubes.
8.Using a large knife, make thin shreds of the cabbage.
9.Measure 2 cups (6 oz/185 g); and keep the rest for use later.
10.Do the same with the lettuce.Keep aside.
11.In a bowl, mix vinegar, fish sauce, sesame oil, and sugar.
12. Add in chicken and coat with the dressing.
13.Add cabbage, lettuce, and chile and tosswell.
14.Add diced avocado and gently mix it in.
15.Take 4 individual plates or bowls and spoon equal quantity of salad onto it.
16.Garnish with cilantro and serve.