Warm Thai Carrot and Chicken Salad
30 minutes
A good Thai salad is usually simple and very fresh. Here chicken is poached and combined with grated carrot and herbs.
1 person made this
Ingredients
Serves: 4
- 400g boneless, skinless chicken breasts
- 4 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 red onion, very thinly sliced
- 2 cups wombok cabbage, shredded
- 2 large carrots, grated
- 1/2 cup fresh coriander, chopped
- 1/2 cup fresh mint, chopped
- roasted salted peanuts, to garnish
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Put the chicken breasts in a saucepan and cover with cold water. Bring to a boil, reduce heat to a simmer and poach for about 15 minutes.
- Combine the lime juice, fish sauce, sugar and pepper in a bowl and whisk with a fork until the sugar has dissolved. Add the onion and stir, then set aside.
- Drain the chicken and let cool a bit, then shred. In a salad bowl combine the chicken, cabbage, carrots, mint and coriander. Pour over the dressing and toss. Sprinkle with peanuts and serve.
