After a weekend of banana loaf and salted caramel apple cupcakes, I felt a strong need for a simple salad dinner. I love thai flavours, especially red chillies and coriander, which is my favourite herb so I made a dressing combining them with lemon juice, sesame oil and soya sauce. That turns any combination of salad ingredients into a Thai-style dish. I have been to Thailand but only for a short time before travelling overland into Cambodia and need to go back to explore the culinary delights that Thailand is famous for. Until then I make it up.
Thai-Style Chicken Salad
Author: Suzanne Perazzini
Ingredients
- 400g new potatoes, chopped up
- A can of baby corn
- 3 spring onions, sliced (green ends only)
- 2 cooked chicken breasts, sliced
- 2 tbsp chopped coriander
- Salt & pepper
- Wedges of lemons as a garnish
For the Dressing:
- 6 tbsp of sesame oil
- 2 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tbsp chopped coriander
- 1 chilli, deseeded and finely sliced
Method
- Boil the potatoes until tender, drain and cool.
- Cook the chicken breasts in a pan with a little olive oil, then slice up.
- Combine all the ingredients in a large bowl.
- Mix the dressing ingredients well and pour over the salad.
- Garnish with the lemon wedge and a few extra coriander leaves.
I love Thai cuisine for all the things you mentioned. It is one of my favorites. Definitely go back for a delicious trip. I can’t wait to go someday. The salad looks amazing!
Cambodia has pretty great cuisine too as does Vietnam. I guess most Asian countries have pretty great food.
Suzanne