Thai style BBQ chicken salad

I made up a salad last weekend that was a happy accident…you know the kind in the kitchen where you make it up as you go but it’s FAB and you know you’ll do it again. That was this one! So on the go that I don’t even have lots of step my step photos…apologies!

Thai style BBQ chicken salad

1 BBQ chook (meat shredded)
1 box mixed green lettuce leaves
1 bunch coriander (roughly chopped)
1 bunch mint (roughly chopped)
1 carrot (thinly sliced on the mandolin)
1 cucumber (thinly sliced on the mandolin)
100 grams slivered almonds (toasted)
1/2 red onion (thinly sliced on the mandolin)

Dressing

1/2 cup olive oil
1 tablespoon soy sauce
2 teaspoons caster sugar
5 drops sesame oil
Juice of 1 lemon
1 garlic clove (grated/finely minced)
1 knob ginger (grated/finely minced)

IMG_7207

1. Shred all the meat from a BBQ chook and set aside

2. Toast the slivered almonds in a hot pan keeping them moving so they don’t burn. This usually takes me about 3-5 minutes and set aside

3. On a mandolin (or if you don’t have one, just thinly slice) the cucumber, red onion and carrot and throw into a big mixing bowl

4. Roughly chop the mint and coriander and add in as well as the mixed green lettuce

5. Throw in the chicken and roasted almonds

6. To make the dressing add into a jar the olive oil, sesame oil, grated ginger and garlic, soy sauce, lemon juice and some pepper to taste…whack on the lid and give a big shake. Pour over the salad and toss well

This was a really tasty mix of fresh favours from the herbs, the crunch from the carraot & cucumber and almonds and the soft shredded chicken that took up all the flavour of the dressing

Enjoy!

Thai Style BBQ Chicken Salad

Serves 8-10
Prep time 15 minutes
Meal type Lunch, Salad

Ingredients

  • 1 BBQ Chicken (Shredded meat from the bird)
  • 1 box Mixed baby lettuce leaves
  • 1 bunch coriander (roughly chopped)
  • 1 bunch mint (roughly chopped)
  • 1 carrot (Finely sliced)
  • 1 cucumber (finely sliced)
  • 100g slivered almonds (toasted)
  • 1/2 red onion (finely sliced)

dressing

  • 1/2 cup olive oil
  • 1 tablespoon soy sauce
  • 2 teaspoons caster sugar
  • 5 drops sesame oil
  • 1 lemon (juice of)
  • 1 clove garlic (finely minced or grated)
  • 1 knob ginger (finely minced or grated)
  • pepper (to taste)

Directions

Step 1
Shred all the meat from a BBQ chook and set aside
Step 2
Toast the slivered almonds in a hot pan keeping them moving so they don't burn. This usually takes me about 3-5 minutes and set aside
Step 3
On a mandolin (or if you don't have one, just thinly slice) the cucumber, red onion and carrot and throw into a big mixing bowl
Step 4
Roughly chop the mint and coriander and add in as well as the mixed green lettuce
Step 5
Throw in the chicken and roasted almonds
Step 6
To make the dressing add into a jar the olive oil, sesame oil, grated ginger and garlic, soy sauce, lemon juice and some pepper to taste...whack on the lid and give a big shake. Pour over the salad and toss well

Had a happy accident in the kitchen lately? Anything worth sharing?
Eating enough greens? Me either.

Comments

  1. Mmmm yum!

  2. Sounds delicious!

  3. Yum diggity! Totally giving this one a go. x

  4. A hundred points to people who put coriander and mint in salads. Yum!

  5. Yes please!

  6. http://merilyn says

    looks and sounds great thanks beth!
    love m:)X

  7. http://Louise says

    So simple and so good! Really hit the spot after a long day and the whole family happily ate it, that never happens!

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