Roast Chicken Salad
20 minutes
On hot days I cannot bare to turn the stove on so I go to the store and pick up a cold chicken and make this refreshing Thai salad for dinner.
Wiley
4 people made this
Ingredients
Serves: 4
- Dressing
- 1/2 tablespoon chilli flakes
- 1 tablespoon palm sugar
- 1-2 limes, juiced
- 1 tablespoon tamarind juice
- Salad
- 300g roasted chicken, pulled from the bones into bite-sized pieces
- 1 small onion, sliced thin
- 1 capsicum, julienned
- 5 cloves garlic, sliced
- 1 big red chilli, sliced
- 5 sprigs mint, picked and torn
- 5 kaffir lime leaves, julienned
- 1 green mango, seeded and grated
- 40g peanuts, toasted and diced
- 1 tablespoon fish sauce
Directions
Preparation:15min ›
Cook:5min ›
Ready in:20min
- Dressing: Place all of the dressing ingredients in a saucepan and bring to a boil. Turn off the heat and let cool to room temperature.
- Salad: In a large bowl toss the chicken with the dressing.
- Add the remaining ingredients and toss again. Check the seasoning. Adjust if necessary. Serve.
