Peppered Thai Chicken Salad

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Ingredients:

  • Chicken Thighs – 4, boneless
  • Vegetable Oil – 1/4 cup
  • Fish Sauce – 1/4 cup
  • Black Pepper – 2 tsp, crushed
  • Soft Brown Sugar – 1 1/2 tblsp
  • White Vinegar – 1 tblsp
  • Garlic – 1 tsp, crushed
  • Cucumber – 1/2, finely sliced
  • Bean Sprouts – 100 gms
  • White Radish – 1 small piece, shredded
  • Under-ripe Pear – 3/4 cup
  • Onion – 1, large, finely sliced
  • Red Capsicum – 1/2, deseeded, sliced
  • Basil Leaves – 10, large, shredded

Method:

  1. Marinate the chicken in a bowl with 1/2 the oil, 1/2 the fish sauce and black pepper for 1 hour.
  2. Combine the remaining oil and fish sauce with the sugar, vinegar and garlic in a bowl.
  3. Add the cucumber, sprouts, radish, pear, onion and capsicum.
  4. Toss until evenly coated with the dressing.
  5. Place the chicken on a very hot grill, turning frequently.
  6. Grill until the surface is crisp and cooked through, approximately for about 8 minutes.
  7. Keep aside for 5 minutes and cut into thick slices.
  8. Sprinkle basil leaves on top.
  9. Arrange onto individual plates and keep the chicken slices on top.
  10. Serve.

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