Thai Chicken Salad

Thai Chicken Salad

Sweet heat

Thai Chicken Salad

Sweet heat

Prep Time
40 mins
Cook Time
none
Servings
4

Instructions

Notes:

  • Rather than frying (crisping up) the chicken breasts and including the fried skin, I included some bacon. It was good, but I imagine the original is better.
  • Spinach worked nicely as a substitute for lettuce.
  • Toasting the nuts on the stove was worthwhile.
  • Lightly pickling the onion was worthwhile too.

Ingredients

  • 1/2 medium red onion, thinly sliced
  • 1 tsp salt
  • 1/2 cup roasted, salted cashews
  • 1/2 cup roasted, salted peanuts
  • 2 grilled or roasted chicken breasts
  • 1/4 cup fish sauce
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon finely grated lime zest
  • 1 to 2 fresh Thai chiles or chiles serranos, finely choppedor 1 to 2 teaspoons sambal oelek
  • 2 teaspoons light brown sugar (optional)
  • 1 Granny Smith apple, cut into matchsticks
  • 1/4 large pineapple, peeled, cored and cut into small pieces
  • 1 cup (packed) cilantro leaves with tender stems
  • Lettuce leaves and cooked long-grain white rice, for serving
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