Asian Salad Recipes - Thai Grilled Chicken Salad (Gai Yang Nam Tok) Recipe

Ingredients

• 1 skinless chicken breast fillet

• 20 mint leaves 

• mixed seasonal salad

For the marinade:

• 1 tablespoon fish sauce

• 2 level teaspoons finely chopped garlic

• 1 heaped teaspoon finely chopped coriander

• 1/2 teaspoon ground black pepper

• 1 heaped teaspoon sugar

• 1/2 teaspoon ground turmeric

For the dressing:

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 2 level teaspoons sugar

• 3 small red shallots, thinly sliced

• 1/2 teaspoon chili powder

• 1 level tablespoon ground dry-fried rice

Serves 4

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Method:

1. Mix all the marinade ingredients in a bowl, add the chicken and leave to marinate for about 1 hour.

2. In another bowl, prepare the dressing: mix the fish sauce, lime juice and sugar, stir well, then add the shallots and chili powder, mix and set aside.

3. Preheat a moderate to hot grill. Arrange the mixed salad and the mint leaves on a serving platter and set aside.

4. Remove the chicken from the marinade and grill until cooked through, about 5 minutes on each side. Then, when it is cool enough to handle, thinly slice it at an angle.

5. Place the chicken slices in the bowl with the dressing and mix well.

6. Just before serving, stir in the ground dry-fried rice, turn out on to the salad platter and serve.