With this simple chicken salad, you can bring the flavors of Thailand to your dining table. Among the most popular recipes in South East Asia is the classic Thai chicken salad.
1.6 kg whole fresh chicken
1 tablespoon of fish sauce
1 small red chilli, deseeded, finely chopped
2 teaspoons of caster sugar
1 tablespoon of peanut oil
1 large lemon, juiced
1/2 Chinese cabbage, shredded
250g cherry tomatoes, quartered
1 cup of beansprouts, trimmed
2 tablespoons of mint leaves, shredded
1/4 cup of coriander leaves
4 green onions, thinly sliced
Directions to make Traditional Thai chicken salad
Place chicken in a large saucepan. Cover with water. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cook, covered, for 30 minutes or until chicken is cooked through. Drain. Set aside for 15 minutes. Remove meat from bones. Discard skin and bones. Shred meat.
Whisk fish sauce, chilli, sugar, oil and 1/4 cup lemon juice in a large bowl. Add warm chicken, cabbage, tomato, beansprouts, mint, coriander and onion. Toss gently to combine and serve.