Ingredients:

  • 5 lb Cooked Chicken Breast (Shredded or diced)
  • 1 large head Cos or Butter Lettuce (Rinsed and torn/chopped)
  • 1/4 cup Fresh Lime Juice
  • 3 Tbsp Fish Sauce (good quality)
  • 2 Tbsp Palm Sugar (or Soft Brown Sugar)
  • 2 cloves Garlic (Finely minced)
  • 1-2 Bird’s Eye Chillies (adjust to taste, thinly sliced)
  • 1 tsp Fresh Ginger/Galangal (Grated)
  • 1 medium Cucumber (Seeds removed, thinly sliced or julienned)
  • 2 medium Carrots (Julienned or shredded)
  • 1/2 small Red Onion (Very thinly sliced)
  • 1 cup Fresh Mint Leaves (Roughly chopped)
  • 1 cup Fresh Coriander (Cilantro) (Roughly chopped)
  • 1/4 cup Roasted Unsalted Peanuts (Roughly chopped)
  • 1 Tbsp Toasted Rice Powder (Optional, Khao Khua)

Instructions:

  1. Prepare the Dressing: In a small bowl, combine the lime juice, fish sauce, and palm sugar (or brown sugar). Whisk vigorously until the sugar is completely dissolved.
  2. Add Aromatics: Stir in the minced garlic, grated ginger, and sliced chillies. Taste and adjust the balance of salty, sweet, sour, and spicy flavors. Set aside.
  3. Prep Chicken and Vegetables: Ensure the cooked chicken is shredded or diced. Place it in a large mixing bowl. Add the thinly sliced red onion, julienned carrots, and sliced cucumber.
  4. Chop Herbs: Reserve a small handful of mint and coriander for garnish. Roughly chop the remaining mint and coriander and add them to the mixing bowl with the chicken and vegetables.
  5. Assemble the Salad: Pour about three-quarters of the prepared dressing over the chicken and vegetable mixture.
  6. Toss and Marinate: Gently toss the Thai Chicken Salad mixture until everything is evenly coated. Allow the salad to sit for 5–10 minutes to absorb the vibrant flavors.
  7. Finish and Serve: Taste the salad and add the remaining dressing if needed. Stir in the optional toasted rice powder. Spoon the chicken mixture over the large lettuce leaves. Garnish generously with the reserved fresh herbs and chopped peanuts. Serve immediately.