Chicken Salad
salads

Chicken Salad

Chiang Mai is a northern city known for serving up dishes in the style of its neighbor, Laos. The addition of red chili dipping sauce in this recipe changes the flavor of the dish and makes it a bit sweeter than the usual version.
  • 9

    Ingredients

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Ingredients

  • 1 pound (500 grams) boneless skinless chicken breasts, cooked and coarsely chopped
  • 1/2 head iceberg lettuce, chopped
  • 4 shallots, thinly sliced
  • 1/2 cup (125 mililiters) chopped fresh cilantro
  • 1/2 cup (125 mililiters) chopped fresh mint
  • 1/4 cup (50 mililiters) thinly sliced green onions
  • 1/2 cup (125 mililiters) fresh lime juice
  • 1/4 cup (50 mililiters) Thai Kitchen® Thai Kitchen® Gluten Free Premium Fish Sauce
  • 2 to 4 tablespoons (30 - 60 mililiters) Thai Kitchen® Thai Kitchen® Gluten Free Sweet Red Chili Dipping Sauce

Instructions

  • MIX chicken, lettuce, shallots, cilantro, mint and green onions in large bowl.

  • MIX lime juice, fish sauce and red chili sauce in small bowl until well blended. Pour dressing over salad; toss lightly to coat. Serve immediately.

Nutrition information (per Serving)

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