A milder style of Thai salad, you can spice it up by adding hot chilli sauce
Ingredients
- 1 cup shredded cooked chicken
- 1 cup mixed salad greens
- 1 tablespoon fresh mint
- ½ bird’s eye chilli, sliced lengthways
- 1 thin slice of red onion
- 1 tablespoon fresh coriander leaves
- 1 teaspoon toasted coconut
- 1 teaspoon fried shallots
Dressing
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- 1 small can (165g) coconut milk
- 1 tablespoon sweet chilli sauce or hot chilli
Method
- Mix the salad dressing together and pour over the shredded chicken toss to combine
- Mix the sliced chilli, mixed salad green, onion and mint together and place on a serving plate
- Place the chicken mixture over the salad greens along with any remaining dressing
- Garnish with coriander, toasted coconut and fried shallots
- Serve and enjoy
- Note: The inspiration for this recipe came from my local Thai restaurant
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