Thai Chicken Salad (2)

An easy recipe from Nigel Slater’s ” The 30 Minute Cook” . You can replace the chicken with duck breasts, squid or prawns if preferred.

Thai Chicken Salad (2)
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Thai Chicken Salad (2)
Print Recipe
  1. Brush the chicken or duck with a little olive oil and season with salt and pepper. Grill or saute until tender. Slice or shred into 1/2 inch strips.
  2. Mix the lime juice, fish sauce, soy and groundnut oil. Add a shake or two of sesame oil. Stir in the sugar, garlic and chopped mint. Season with black pepper.
  3. Slice the cucumber and carrot finely, shaving with a vegetable peeler. Toss with the dressing in a large bowl, together with the coriander, chilli, onion and beans sprouts.
  4. Toss in the chicken ( or duck, prawns or squid). Serve immediately.
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