Thai Chicken Salad

This Thai chicken recipe I really love as its powered by protein, low in calories and WOW in flavour. Healthy, tasty and delicious.

Traditionally known as LAP KAI, and a wonderful recipe shared with me by the locals during my foodie travels to Thailand.

10 minutes

15 minutes

Stove top cooking

Ingredients

4 large limes

- juice only
4 large chicken breasts

- sliced into small pieces
4 tbsp fish sauce
3 tbsp ground parched rice or salted cashew nuts

- roughly chopped
1 small red onion

- thinly sliced
1 tsp dried chilli flakes
Small bunch fresh flat leaf parsley

- finely chopped
Small bunch of fresh mint

- finely chopped
Garnish
Serve with a selection of fresh vegetables: cucumbers, long green beans, Chinese cabbage, lettuce, grated carrot and spring onions.

Instructions

Cook chicken:
01 Mix half of the fresh lime juice with the chopped chicken. Place in a dry wok and cook over a moderate heat until cooked - approximately 5 minutes. Remove from the heat. Allow to cool.
Assemble:
02 Turn the chicken into a bowl and mix with the remaining lime juice, fish sauce, cashew nuts (or parched rice), sliced onion, chilli flakes, parsley and mint.
03 Check the seasoning; adding extra lime juice or fish sauce if necessary.
Serve:
04 Attractively plate up with the colourful fresh vegetables either roughly chopped or finely grated.

Notes

Traditionally parched, ground rice is used in this recipe, but if unobtainable roughly chopped cashew or peanuts can be used. Add a few additional fresh green chillies for additional authenticity.