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Thai Chicken Salad

chef.expert's picture
Ingredients
  Chicken breast halves 1 Pound (2, 1/2 Pound-250 Gram Each)
  Salt To Taste
  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
  Sugar 2 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)
Directions

GETTING READY
1.Preheat an oven to 350ºF (180°C).

MAKING
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.
5.Let cool.
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.

SERVING
15.Take 4 individual plates or bowls and spoon equal quantity of salad onto it.
16.Garnish with cilantro and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Mixing
Interest: 
Holiday, Everyday
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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