Kaye’s Thai Chicken Salad
Inroduction
About this Recipe
By: Sheridan Rogers
This tasty tangy recipe was given to me years ago by Kaye Johnson, a friend renowned for her elegant entertaining. I like to marinate the chicken for a few hours or overnight which allows the marinade to really soak in and make it even more flavoursome.
Ingredients
- chicken thighs 1Kg, cut in 4cm pieces, fat and sinew removed
- cooking oil spray
- fresh mint leaves 1/2 cup, finely chopped
- fresh coriander leaves 1/4 cup
- green onions (shallots) 6, finely sliced
- Thai fish sauce 1 tablespoon
- limes 3 large, juice of
- shaved palm sugar or brown sugar 1 teaspoon
- red chillies 2 large, finely chopped (with seeds)
- baby spinach leaves 3 – 4 cups (150g-200g), washed and dried
- avocados 2, peeled and sliced
- freshly cracked black pepper
Spray wok with oil and heat. Fry the chicken pieces in batches until golden brown and cooked through. Remove from pan to a ceramic dish and let cool. Combine the marinade ingredients and stir well. Taste it – it should be hot, sour and salty. Pour the marinade over the chicken and leave to marinate for a few hours in the fridge, covered with plastic wrap. Just before serving, place the chicken on a bed of baby spinach and sliced avocados. Grind over lots of black pepper. Tip:You can add a small packet of glass noodles in which case double the marinade ingredients because they absorb a lot of the liquid – they will need to be soaked in hot water for 15-20 minutes, drained well and cut with scissors.