Recipe Cuisine: Thai
Theme: Fast & Fab
Thai Grilled Chicken Herb Salad Bowl
By: Michelle
Ingredients
- 1 large chicken breast
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1 clove garlic, grated
- 1 tsp grated ginger
- 1 tsp neutral oil
- 1 small handful Vietnamese mint leaves
- 1 large handful coriander
- Small handful Thai basil
- 1 baby cos lettuce, torn
- 1 Lebanese cucumber
- ¼ red onion, very thinly sliced
- ½ cup pomegranate seeds
- 3 tbsp lime juice (for dressing)
- 1 tbsp fish sauce (for dressing)
- 1 tsp sugar or grated palm sugar (for dressing)
- 1 tsp chilli oil or fresh chilli slices (for dressing)
- ¼ cup roasted peanuts, roughly chopped
Product used in recipe
- SQUID BRAND - FISH SAUCE
Method
- Prepare the chicken - In a bowl, fish sauce, soy sauce, brown sugar, garlic, ginger. Toss the chicken in the mixture until evenly coated.
- Cook the chicken - Heat a heavy frying pan or grill pan over high heat. Cook the chicken for 5–6 minutes, turning once, until caramelised and cooked through. Transfer to a board and rest for 3 minutes before slicing thickly on the diagonal.
- Quick-pickle the onion - Place the sliced red onion in a small bowl. Add 1 tablespoon lime juice, a pinch of sugar and a pinch of salt. Toss and leave to lightly pickle while preparing the salad.
- Prepare the salad - Using a vegetable peeler, shave the cucumber into long ribbons. In a large bowl combine the lettuce, cucumber ribbons, mint, coriander and Thai basil. Add the pickled onions.
- Make the dressing - In a small bowl whisk together lime juice, fish sauce, sugar, chilli until the sugar dissolves.
- Assemble the salad bowl - Lightly toss the herb salad with half of the dressing and arrange loosely in a wide serving bowl. Lay the sliced grilled chicken across one side of the salad. Scatter the pomegranate seeds and the chopped peanuts over the salad.
- Finish - Drizzle the remaining dressing around the base of the salad and serve immediately.
