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Thai chicken and mint salad with chilli lime dressing

message posted 26-Feb-08 10:23:23

650g boneless, skinless chicken breast (or minced chicken)
1 small purple salad onion
2 shallots (spring onions)
1 bunch fresh coriander
1 bunch fresh mint
1-2 tbs chopped roasted peanuts, cashew or macadamias

Chilli Lime Dressing:

5 tbs freshly squeezed lime (or lemon) juice
3 tbs fish sauce, or to taste
1-3 tsp chilli flakes (to taste)
1 tsp sugar

Heat a non-stick pan over medium heat. Cut the chicken into cubes and mince in a food processor.

Cook the chicken without oil, stirring continually so it does not stick. When white and firm, but before it acquires any colour, remove to a mixing bowl and leave to cool.Very finely chop or slice the onion and shallots.Pick leaves from coriander and mint and chop. Whisk the dressing ingredients in a small bowl.

To finish the salad, combine the herbs, chicken and dressing toss until very well mixed.

Serve onto salad plates and sprinkle over chopped roasted nuts

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