Name: Thai chicken salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1.2 kilogram whole chicken; 120 gram baby rocket leaves; 1 small red onion, halved, thinly sliced lengthwise; 1 cup coriander sprigs; 1/3 cup unsalted roasted peanuts, coarsely chopped; 1/4 cup light coconut milk; 2 tablespoon fish sauce; 2 tablespoon brown sugar; 2 tablespoon lemon or lime juice; 2 teaspoon sweet chilli sauce

Thai chicken salad

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

1.2 kilogram whole chicken

120 gram baby rocket leaves

1 small red onion, halved, thinly sliced lengthwise

1 cup coriander sprigs

1/3 cup unsalted roasted peanuts, coarsely chopped

1/4 cup light coconut milk

2 tablespoon fish sauce

2 tablespoon brown sugar

2 tablespoon lemon or lime juice

2 teaspoon sweet chilli sauce

Method

1.In a large saucepan on moderate heat, cover chicken with cold water. Bring to boil. Reduce heat. Simmer, partially covered, 45 minutes or until chicken is cooked. Skim surface during cooking.

2.Transfer chicken to a chopping board. Cool slightly. Remove skin and meat from bones; discard skin and bones. Shred chicken meat and place in a large bowl.

3.Add rocket, onion, coriander and peanuts to chicken. Toss until well combined.

4.In a medium jug, whisk coconut milk, fish sauce, sugar, juice and sweet chilli sauce. Spoon salad onto serving plates. Drizzle with dressing. Serve.

For a heartier salad, soak Thai-style rice noodles, then add to this recipe.
Note

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