Asian Salad Recipes - Thai Boiled Chicken Salad (Yam Gai Tom) Recipe

Ingredients

• 1 large skinless chicken breast fillet

• 1 red and 1 green sweet pepper, de seeded and thinly sliced

• 1 onion, thinly sliced

• 1 cucumber, peeled, halved, deseeded and sliced into thin crescents

• 2 tomatoes, sliced

• 2 celery stalks, thinly sliced

For the dressing:

• 3 garlic cloves

• 5 small red shallots

• 4 small green or red chilies

• 1 young lemon grass stalk, thinly sliced

• 2 tablespoons fish sauce

• 2 tablespoons lemon juice

• 2 level teaspoons sugar

• 1 level tablespoon finely chopped coriander leaves

Serves 4

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Method:

1. Place the chicken breast in a pan, cover with cold water and bring to the boil. Remove from the heat, cover with a lid and leave for 10 minutes, until just cooked through.

2. Arrange the remaining salad ingredients on a serving platter.

3. Prepare the dressing: preheat a hot grill. Wrap the garlic, shallots and chilies in foil and grill the parcel for 1 minute on each side. Remove from the foil parcel, place in a mortar and pound to a paste. Mix in all the other dressing ingredients and stir well. Set aside.

4. Tear the chicken into small shreds and scatter on the serving platter. Pour over the dressing, mix well and serve.