Thai Chicken Salad Recipe - Cooking Index
Thai Chicken Salad Recipe - Cooking Index
| 1/4 cup | 4g / 0.1oz | Fresh cilantro leaves |
| 3 tablespoons | 45ml | Tamari - or soy sauce |
| 1 tablespoon | 15ml | Water |
| 1 tablespoon | 15ml | Thai fish sauce (nam pla) |
| 2 | Garlic cloves - minced | |
| 1/2 teaspoon | 2.5ml | Black pepper - freshly ground |
| 2 | Halves chicken breasts, skinless, - cut in strips | |
| Boneless | ||
| 4 oz | 113g | Cellophane noodles |
| 3 tablespoons | 45ml | Lime juice - freshly squeezed |
| 1 teaspoon | 5ml | Sugar |
| 1 | Romaine lettuce - torn in pieces | |
| 2 | Plum tomatoes - cut in wedges | |
| 1 | Cucumber - peeled and chopped (medium) | |
| 4 | Scallions - thinly sliced | |
| 2 tablespoons | 30ml | Dry-roasted peanuts - chopped |
Mix cilantro, 1/2 tablespoons soy sauce, the water. fish sauce, garlic, and pepper in a shallow bowl.
Add chicken cubes and mix to coat, cover and marinate in refrigerator for at least 30 minutes or up to 24 hours.
Soak the cellophane noodles for 20 minutes in enough water to cover and then drain and gently squeeze out extra moisture with a dish towel. Cut into 2-inch pieces.
Preheat broiler.
Drain the chicken from the marinade (discard the marinade), place in a baking dish, and broil for 10 minutes or until cooked through.
While chicken is cooking, make dressing: Combine lime juice, remaining 1/2 tablespoons soy sauce, and the sugar in a screw-top jar cover and shake. Line plates with lettuce arrange noodles on top and place the chicken, tomatoes and cucumber cubes over noodles. Drizzle dressing on top then sprinkle scallions and peanuts over all. Makes 4 servings.
Note: Look for cellophane noodles and Thai fish sauce in the ethnic foods aisle of the supermarket or in an Asian market. Feel free to substitute shrimp, beef or tofu for the chicken.
Recipe From: "Something Tastes Funny", Sean Donnellan, Recipes by Naidre Miller, Photos by Max S. Gerber, Warner Books, 189 pages, ISBN 0-446-67322-6.
Source:
Sean Donnellan in "Something Tastes Funny"
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