Spicy chicken salad

This recipe requires preparation in advance!

A hot and spicy chicken salad with loads of flavours. This would last 2 people a couple of days if you keep the dressing and spices in a airtight containers and only cut the vegetables up when ready to use them.

Spicy chicken salad

Servings:	Serves 4
Calories per serving:	1119
Ready in:	3 hours, 45 minutes
Prep. time:	3 hours, 30 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	7th June 2014

Best recipe review A fantastic salad 5/5 The cashews made it feel luxurious. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 chicken breast fillets cut into thin slices
• 1 tablespoon of olive oil to fry the chicken pieces

chicken marinade

• 4 garlic cloves, peeled and crushed
• 1 tablespoon sesame oil
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce

salad items

• ½ cup of cashew nuts, dry-roasted and crushed
• 4 shallots, peeled and very thinly sliced
• 10 whole baby sweetcorn cobs, thinly sliced
• 1 stalk of lemongrass very thinly sliced
• 3 spring onions, sliced
• 1 teaspoon fresh galangal, peeled and chopped
• 2 fresh red chillies, deseeded and sliced
• 1 Iceberg lettuce, sliced

dressing

• 220 ml (1/2 cup) coconut milk
• 2 tablespoons nam pla
• 2 tablespoons lime juice
• 2 tablespoons jaggery or brown sugar

garnish

• 8 Mint leaves, chopped
• 1 red chilli, deseeded and chopped into slices
• Small bunch of coriander leaves, chopped

Mise en place

• Mix the marinade ingredients in a lock and lock box, shake well and marinate for 2 to 3 hours in a cool place

Method

1. Add the olive oil to a wok and stir-fry the chicken pieces together with the garlic until they are browned and properly cooked.
2. Allow to cool.
3. Meanwhile, heat the dressing ingredients in a small pan and mix well until the jaggery has completely dissolved.
4. allow to cool.
5. Add the salad items to a large bowl, together with the chicken pieces, pour over the dressing and sprinkle with the garnish

Chef's notes

Roasting and crushing cashews in a pestle and mortar: I found it easier to first smash the cashews in a mortar, by covering them with a cloth and bashing them with the pestle through the cloth. This stops the bits going everywhere. Then roast the crushed remains, every part gets nicely toasted this way.

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