Amanda's Thai Style Mint, Chicken and Coriander Salad

A community recipe by Anonymous

Not tested or verified by Nigella.com

Introduction

Beautiful fresh tasting and low fat salad. Can be served as a main course or side dish. Quantities below are enough for 2 large main courses.

These quantities for the dressing are a bit sketchy, start with the below and modify to your taste - it sort of depends on how juicy your limes are. You may need more dressing if you use the noodles as they tend to soak up dressing.

Ingredients

Serves: -

For the for the Salad

1 carrot (finely julienned)
4 scallions (diagonally sliced)
1 handful bean shoots
1 cucumber (peeled, de-seeded and sliced into half moons)
1 handful iceberg lettuces (finely sliced)
1 bunch cilantro (roughly chopped)
1 handful vietnamese mint (or normal mint), chopped
1 handful raw unsalted cashews
1 vermicelli rice noodles (optional)
1 chicken breast (skin off), optional

For the for the Dressing

1 red chile (chopped)
1 lime (juice)
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon thai fish sauce (nam pla)
1 clove garlic (finely chopped)

Method

Amanda's Thai Style Mint, Chicken and Coriander Salad is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Dressing: Combine all ingredients and whisk until sugar dissolves, or shake in a jar Chicken - poach over low heat in saucepan of water until cooked (around 6-8 minutes). Cool slightly and using 2 forks tear into shreds

Noodles: Cook according to packet instructions

Cashews : Dry fry in pan, or leave raw. Chop roughly, or leave whole Salad : Combine chicken, noodles and salad ingredients in large bowl. It can be a bit tricky incorporating the noodles, but persevere!

Pour over dressing, toss again and put in bowls. Sprinkle with cashews.