Thai chicken salad
4
Easy
20 minutesZana Alvarado, a recipe creator, shares her favourite way to use leftover chicken in this recipe for Thai chicken salad with peanut dressing.
“I love adding salads to my menu to balance all the indulging that the holidays bring. They balance out all the rich meals. This crunchy, fresh, flavourful Thai chicken salad with peanut dressing packs an umami punch and is a great way to use up leftover chicken over the holidays. Rotisserie chicken works well in this recipe, too. This salad can be served as a main, or leave out the chicken and serve as a side. For a seafood spin, use shelled, deveined prawns.”
Ingredients
Method
- 500 g cooked free-range chicken, shredded or cubed
- 2 cups red cabbage, shredded
- 2 cups white cabbage, shredded
- 1 cup carrot, grated
- 1 red pepper, diced
- 2 T fresh coriander leaves and stalks, chopped
- 1⁄4 cup spring onion including white bulb, sliced
- 1⁄4 cup mint leaves, sliced plus extra to garnish
- 1⁄4 cucumber, cored and sliced diagonally
- 2 T roasted salted peanuts, to garnish
- 1 lime, juiced
- For the dressing:
- 1⁄2 cup smooth peanut butter
- 1⁄4 cup water
- 1⁄2 cup coconut milk
- 1⁄2 t chilli flakes
- 1 T honey
- 2 T soya sauce
- 3 garlic cloves, crushed
- 1 t fresh ginger
- salt, to taste
Method
Ingredients
1. Combine all the vegetables and herbs in a large bowl.
2. Whisk the dressing ingredients and season to taste with salt. Pour over the vegetables and toss to coat evenly, or serve the dressing separately. Mix the vegetables and chicken.
3. Garnish with peanuts, mint and the lime juice.
Cook’s notes: Use any leftover veg from the fridge, such as shaved baby marrows. If you are allergic to nuts, make a miso-mayo dressing instead.
Photograph: Myburgh Du Plessis
Production: Bianca Strydom
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