Thursday, September 17, 2020

Thai Chicken Salad Recipe


Thai Chicken Salad Recipe


This Thai salad recipe features a spicy lime ginger dressing which will have you ever hooked too! Throw away the napa cabbage, red chilies, carrots and spring onions and garnish with fresh basil, cilantro and cashews, you've a healthy salad recipe that appears sort of a sacrifice.

INGREDIENTS
chicken
1 tablespoon copra oil
1 small purple onion , finely chopped
1 teaspoon chopped garlic
1 pound boneless, skinless pigeon breast
Bearing
4 tablespoons of juice
3 tablespoons of Red Boat brand fish sauce
1 tablespoon of peeled and grated fresh ginger (or 2 drops of ginger essential oil)
2 teaspoons red chili flakes
1 tablespoon honey to taste
3 tablespoons of additional virgin vegetable oil
salad
4 cups grated napa cabbage
1 red chili, dig cubes
3 grated carrots
2 spring onions, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup of chopped raw roasted cashews

INSTRUCTIONS
chicken
1.Heat the copra oil over medium-high heat.
2.Season with salt and pepper.
3.Add the onions and garlic and cook for two minutes.
4.Add the chicken and saute until golden brown and therefore the chicken is fully cooked.
5.Let cool and grate the chicken
Bearing
6.Prepare the vinaigrette by mixing juice , fish sauce, ginger and red chili flakes.
Gently stir in vegetable oil until emulsified. Add honey to taste. (You also can make the sauce during a kitchen appliance or blender.)
salad
7.In a large bowl, mix cabbage, red chilies, carrots, spring onions, basil, coriander and chicken. Stir within the vinaigrette. Garnish with cashews and serve.