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| Tangy Thai Chicken Salad ~ Here is a chicken salad you and your family can enjoy as a light lunch, or part of a larger meal. The salad is tangy and reminds one of the Thailand's love for spicy food. 4 chicken breasts, skinned and boned...trimmed of fat 1 head lettuce 1 tbsp olive or vegetable oil Group 1 2 garlic cloves, crushed then chopped 2 tbsp soy sauce ~ Thai 1 tbsp olive oil (or vegetable oil) Group 2 ½ cup coconut cream Juice of 1 lime 2 tbsp palm sugar 2 tbsp fish sauce ~ Thai Group 3 2 oz roasted cashews 4 shallots, sliced thin 1 stalk lemon grass, sliced fine 1 tsp galangal, chopped ~ looks like ginger..not the same..find in Asian markets 1 red fresh chile, seeded and sliced fine 4 kaffir lime leaves, sliced fine ~ found in Asian markets (lime or magrood leaves) 4 oz (1 small can) water chestnuts, sliced 2 green onions, sliced fine 10 mint leaves, shred by hand Group 4 cilantro sprigs ( fresh coriander) for garnish 2 red chiles, seeded and chopped for garnish 1. Place chicken breast in a large bowl. Rub with group 1 set aside to marinate for 1½ - 2 hours. 2. Fry using 1 tablespoon oil, or grill chicken for 3-5 minutes on both sides until cooked. Set aside. 3. Make coconut dressing. Using a small saucepan, heat group 2. Stir until sugar has dissolved, remove from heat. 4. After chicken has cooled, cut across the grain (at a diagonal) into thin strips. Then combine with group 3. 5. Pour coconut dressing over chicken, toss and mix well. 6. Serve chicken on a bed of lettuce leaves garnish with group 4. serves 4-6 |
