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 the goods

2 chicken breast fillets or 8 chicken tenders

1 1/2 cups chicken stock/ broth

1 cup finely sliced cabbage

1 cup shredded / julienned carrots

1 cup shredded green papaya (optional...substitute with 2 stalks of celery, finely sliced)

handful of asian cilantro / vietnamese mint leaves (substitute with cilantro)

handful of basil leaves

handful of thai / holy basil leaves (optional)

handful of mint leaves

1/3 cup dried shrimp

1/3 cup + 1 tblspn unsalted peanuts

2 tablespoons fish sauce (nam pla)

juice 2 limes

3 tablespoons palm (or brown) sugar

2 tablespoons rice vinegar / white wine vinegar

vermicelli rice noodles

fried shallots (for garnish)

serve with:

kaffir lime potstickers

a new zealand sauvignon blanc or australian reisling

view the date that this recipe came from

 

thai chicken salad 

pour: chicken broth into a frying pan and place chicken fillets into the broth, bring to a simmer over a medium heat and poach the chicken for 5-6 minutes each side. let cooked chicken sit in the broth and set aside to cool

grind: dried shrimp and peanuts (separately) in a blender or food processor

mix: lime juice, fish sauce, palm sugar, vinegar. add ground shrimp and 1/3 cup of ground peanuts. this is the dressing. it should taste sour/sweet/salty. add extra fish sauce for more salt, more lime juice for sour or more palm sugar for more sweetness. you can also add a sliced, seeded chili for spice

soak: 2 handlfuls of torn vermicelli noodles for 2 minutes in water which has just come off the boil. drain and place in a large salad bowl

toss: cabbage, carrots, papaya and herbs with the vermicelli noodles

slice: chicken breast and place it on top of the salad. pour the dressing over, top with extra tablespoon of ground peanuts and fried shallot

garnish: with extra sprigs of asian cilantro

*serve in individual bowls or glasses with chopsticks

**line the salad bowl with banana leaves

 

 

 

 

 

 

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