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Thai Chicken Salad

Chicken salad with fresh Thai flavours
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Chicken (Can be cooked the day before) 1 hour
Total Time 2 hours 25 minutes
Course: Light meal, Lunch, Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 1 Whole Chicken or 1 Kg Chicken of your choice
  • 2 tsp Ginger grated
  • 1 tsp Garlic or 1 clove
  • 1/2 Bunch coriander
  • 2 Spring onions
  • 1/4 Red capsicum
  • 1 Lime juice and rind of half
  • 1 Red Chilli deseeded (optional)
  • Salad
  • 1 Carrot cut in to thin matchsticks
  • 1/2 Red capsicum cut in thin matchsticks
  • 1/2 Mango chopped small dice
  • 1/2 Bunch coriander leaves
  • 1 Spring Onion Chopped finely
  • Dressing
  • 1/2 Cup Sweet chilli sauce
  • 1 Lime juiced (extra)
  • 1 tsp Fish sauce

Method
 

  1. Chop all Marinade ingredients either in Thermomix 20 sec/speed 9 or in a food processor until blended well and forms a paste
  2. Rub the paste all over the chicken and if using a whole chicken put the used lime into the cavity
  3. If steaming in the Thermomix add 1200gm water to the bowl and the chicken in the varoma dish. Place the varoma in position and steam 70 minutes/Varoma/speed1 or steam in a large steamer
  4. Cool chicken, this could be done the day before
  5. If cooking the chicken pieces on the BBQ cook over medium heat 4-5 minutes per side depending on the cut. Barbequed chicken can be served warm if liked
Salad
  1. Shred the steamed chicken
  2. Combine all salad ingredients in a bowl
Dressing
  1. Combine dressing ingredients, mix well (I usually use a jar for this)
  2. Toss the dressing with the salad ingredients just before serving

Notes

You could add snow peas, bamboo shoots, salad greens or any salad ingredients 
Vermicelli rice noodles would be a nice addition as well
You could use a cooked BBQ chicken to make a quick version of this dish you wouldn't need the marinade portion of the recipe