Ingredients
- 180 - 220 g / 6 -7oz chicken breast
- SALAD:▢150 g / 5 oz mixed lettuce leaves (or other of choice)▢1 cup cherry or grape tomatoes , halved▢1 small cucumber , sliced▢1/4 red onion , finely sliced▢1/2 large red chilli , deseeded and very finely sliced (Note 1)▢1/2 cup roasted cashews , unsalted preferred▢1/4 cup coriander / cilantro leaves
- THAI CHILLI LIME DRESSING:▢1 tbsp finely chopped coriander/cilantro stems (see video)▢1 1/2 tsp Chilli Garlic Sauce (Note 2)▢1 small garlic , minced▢1 1/2 tbsp fresh lime juice (or rice vinegar)▢2 tsp fish sauce (Note 3)▢1 tbsp canola oil (or vegetable, grapeseed or other neutral oil)▢1 1/2 tsp sugar (any, I use white)
Method
- CHICKEN:Take the chicken out of the fridge 30 minutes before cooking.Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)Remove chicken from water and shred, then cool.
- DRESSING:Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)
- SALAD:Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.
Product used in recipe
- Squid Brand - Fish Sauce
