The picture on the left is my first attempt at making a Thai chicken salad and it turned out to be really easy to make and delicious! The sliced shallots are not visible in the salad because I served them on the side in deference to those of my guests who do not like onions in the raw.
On the right is my second attempt at making this salad and is garnished with sliced shallots.
The left-over salad was combined with a package of mung bean noodles (kya zan or glass noodles) that were soaked in hot water for ten minutes. This naturally neutralized the seasonings so the juice of one lime, 2 tablespoons of fish sauce and salt were added. It was delicious and made for a great lunch!
2 Tbsp. Basmati rice
½ cup shallots, sliced
½ cup mint, chopped
4 green onions, sliced
2 Tbsp. cilantro, chopped
Juice of 2 limes
2 Tbsp. fish sauce
1 Tbsp. red chili flakes, roasted
- Shred lettuce, cut cucumber in matchsticks and toss both with sweet chili sauce.
- Toast rice in a dry skillet over medium heat until rice turns opaque & white.
- Allow toasted rice to cool then pulse in blender until coarsely ground.
- Boil ground chicken with water and separate until crumbly
- In a large mixing bowl, mix hot chicken with toasted rice and set aside.
- Stir in mint, green onions, cilantro & sliced shallots.
- Pour in fish sauce and lime juice along with chili flakes.
- Adjust salt and pepper seasoning to taste.
- In serving bowl, layer lettuce, cucumber & chicken.
- Serve chilled.