Thai Shredded Chicken Salad
Thai Shredded Chicken Salad
Ingredients
For the Chicken
- 2 supermarket rotisserie chicken, skin removed and shredded (approx. 920g meat)
For the Dressing
- 10 tablespoons fish sauce
- 12 tablespoons fresh lime juice, from 8-12 limes
- 6 tablespoons panela or palm sugar, or other sugar
- 8 garlic cloves, finely grated
- 4-8 red chillies, finely sliced
- 4 teaspoons toasted rice powder, see method
For the Salad
- 600 g bean sprouts
- 4 medium cucumber, julienned
- 100 g fresh coriander, chopped
- 60 g fresh mint, leaves picked (look for Thai Mint!)
To Finish
- as needed coriander, extra
- as needed mint, extra
- 4 red chilli, sliced
- as needed toasted rice powder, remaining from dressing
- as needed lime wedges
For the Toasted Rice Powder
- 8 tablespoons raw white rice
Instructions
- 1
Make the toasted rice powder: Add 8 tablespoons of raw white rice to a dry pan over medium heat. Stir continuously for 5ā7 minutes until deep golden and nutty-smelling. Remove from heat and cool briefly. Grind using a mortar and pestle, or pulse in a blender in small bursts until powdered.
ā±ļø 7 min
- 2
Make the dressing: Combine 10 tablespoons of fish sauce, 12 tablespoons of fresh lime juice, and 6 tablespoons of sugar in a bowl. Whisk until the sugar dissolves. Add 8 finely grated garlic cloves, 4-8 finely sliced red chillies, and half of the prepared toasted rice powder. Taste the dressing ā you want a balance of salty, sour, sweet, and hot. Adjust the ingredients until no single flavor dominates.
ā±ļø 5 min
- 3
Shred the chicken: Remove the skin from the rotisserie chickens and pull the meat from the bones. If the chicken is cold, warm it briefly (approximately 60 seconds per chicken in the microwave) so it can better absorb the dressing.
ā±ļø 5 min
- 4
Build the salad: In a large bowl, combine the warm shredded chicken with 600g of bean sprouts, 4 julienned cucumbers, 100g of chopped fresh coriander, and 60g of picked fresh mint leaves. Pour the prepared dressing over the ingredients and toss gently to combine. Taste and adjust with extra lime juice or fish sauce if needed.
ā±ļø 5 min
- 5
Plate and finish: Divide the salad into four bowls. Top with extra fresh coriander and mint, sliced red chillies, the remaining toasted rice powder, and lime wedges for garnish. Serve immediately.
ā±ļø 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Shredded Chicken Salad
For the Chicken
- 2 supermarket rotisserie chicken, skin removed and shredded (approx. 920g meat)
For the Dressing
- 10 tablespoons fish sauce
- 12 tablespoons fresh lime juice, from 8-12 limes
- 6 tablespoons panela or palm sugar, or other sugar
- 8 garlic cloves, finely grated
- 4-8 red chillies, finely sliced
- 4 teaspoons toasted rice powder, see method
For the Salad
- 600 g bean sprouts
- 4 medium cucumber, julienned
- 100 g fresh coriander, chopped
- 60 g fresh mint, leaves picked (look for Thai Mint!)
To Finish
- as needed coriander, extra
- as needed mint, extra
- 4 red chilli, sliced
- as needed toasted rice powder, remaining from dressing
- as needed lime wedges
For the Toasted Rice Powder
- 8 tablespoons raw white rice
Instructions
- 1
Make the toasted rice powder: Add 8 tablespoons of raw white rice to a dry pan over medium heat. Stir continuously for 5ā7 minutes until deep golden and nutty-smelling. Remove from heat and cool briefly. Grind using a mortar and pestle, or pulse in a blender in small bursts until powdered.
ā±ļø 7 min - 2
Make the dressing: Combine 10 tablespoons of fish sauce, 12 tablespoons of fresh lime juice, and 6 tablespoons of sugar in a bowl. Whisk until the sugar dissolves. Add 8 finely grated garlic cloves, 4-8 finely sliced red chillies, and half of the prepared toasted rice powder. Taste the dressing ā you want a balance of salty, sour, sweet, and hot. Adjust the ingredients until no single flavor dominates.
ā±ļø 5 min - 3
Shred the chicken: Remove the skin from the rotisserie chickens and pull the meat from the bones. If the chicken is cold, warm it briefly (approximately 60 seconds per chicken in the microwave) so it can better absorb the dressing.
ā±ļø 5 min - 4
Build the salad: In a large bowl, combine the warm shredded chicken with 600g of bean sprouts, 4 julienned cucumbers, 100g of chopped fresh coriander, and 60g of picked fresh mint leaves. Pour the prepared dressing over the ingredients and toss gently to combine. Taste and adjust with extra lime juice or fish sauce if needed.
ā±ļø 5 min - 5
Plate and finish: Divide the salad into four bowls. Top with extra fresh coriander and mint, sliced red chillies, the remaining toasted rice powder, and lime wedges for garnish. Serve immediately.
ā±ļø 2 min