Chicken salad from Laos

Chicken salad from Laos

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

An enticing, crunchy salad inspired by a trip to Laos.

Ingredients

Quantity Ingredient
100g unsalted cashew nuts or peanuts, chopped
4 tablespoons white sesame seeds
2 poached skinless chicken breasts
or 1/2 barbecued chicken
1/2 cucumber, in cubes or sticks
4-5 asian shallots, finely chopped
1-2 fresh red chillies, deseeded and chopped
handful fresh mint leaves, torn

Dressing

Quantity Ingredient
2 tablespoons fish sauce
2-3 tablespoons fresh lime juice
1 heaped teaspoon palm sugar, grated
2 teaspoons sesame oil

Method

  1. Toast the chopped cashews or peanuts in a dry frying pan, and then do the same with the sesame seeds (separately). Set aside.
  2. If using chicken breasts, trim and place them snugly in a saucepan. Add 500 ml chicken stock and 5 peppercorns. Bring to the boil and simmer, covered, for 10 minutes. Remove from the heat and leave in the hot liquid for 15 minutes more.
  3. Shred or tear the chicken into small strips. Rinse and prepare all the vegetables. Combine the chicken, cucumber, shallots and chilli in a bowl. Add half of the torn mint leaves and almost all of the toasted nuts and seeds.
  4. Make the dressing in a small bowl, season to taste and pour it over the salad. Toss gently, then top with the reserved nuts, sesame seeds and a few torn mint leaves. Serve at once.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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