THAI-STYLE
CHICKEN SALAD
PREPARATION TIME: 25 mins | COOKING TIME: 5 mins | SERVES: 4 | ||
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INGREDIENTS | 2 tbsp | Sesame oil |
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4 | Chicken breasts, skinless, boneless | 1 tbsp | Soy sauce |
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Marinade |
| The Platter |
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¼ cup | Fresh lemon (nimbu) juice | 1 | Red bell pepper (capsicum), seeds | |
2 tbsp | Thai fish sauce |
| and membrane removed and cut into | |
2 cloves | Garlic, crushed |
| juliennes |
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1 tbsp | Brown sugar or jaggery | 2 | Carrots, cut into juliennes | |
2 tbsp | Fresh coriander, finely chopped | 1 | Cucumber, cut into juliennes | |
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| 2 | Green spring onions, sliced | |
Dressing |
| 1 cup | Fresh coriander sprigs, loosely packed | |
1 tbsp | Thai sweet chilli sauce | 1 cup | Thai basil (optional) |
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1 tbsp | Balsamic vinegar | 3 tbsp | Sesame seeds, toasted |
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METHOD
Flatten chicken fillets slightly and cut each lengthwise into two. Combine all marinade ingredients in a shallow bowl. Mix well. Add chicken. Toss to coat. Set aside, covered in a plastic wrap in the refrigerator overnight or at room temperature for several hours. Combine all the dressing ingredients in a small bowl. Whisk until well combined. Spread red bell pepper (capsicum), carrot, cucumber, green spring onions and herbs on a large serving platter. Heat sesame oil in MWO for 1 minute until
hot. Pour over the chicken. Microwave on HIGH for 4 minutes. Remove and place on the platter of vegetables. Drizzle on the dressing and sprinkle the toasted sesame seeds. Garnish with spring onion curls or chilli curls. Serve immediately while chicken is still warm.
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