On Monday, Ann and I were both running different directions and we missed the opportunity to discuss what was for dinner, so I ended up making an executive decision. Given that it was a warm day, I wanted something cool, light, and highly flavorful.
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| Thai Chicken Salad |
And so I decided to grab a pre-roasted chicken, some herbs, some lettuce, some vegetables, and throw together a salad. I'm calling this Thai Chicken Salad, but I doubt seriously that it has a counterpart in Thailand, though Thai cooks would recognize the spirit of the dish.
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| Salad Fixings |
The first thing I did was to throw together a quick dressing, which you see in the bowl at the top of the photo, of freshly squeezed lime juice, fish sauce, sambal oelek, and agave nectar. Agave isn't used in Thailand but it has the benefit of dissolving readily in a cold dressing. It works better than sugar and I am all about works better.
Then I diced some of the chicken breast and gave it a quick marinade in the dressing while I tossed cilantro and Thai basil leaves with some lettuce leaves. I put the undressed leaves on a platter and then put tomatoes, sweet orange peppers, cucumber, and red onion rings over that. Then I spooned on a good bit of dressing and tossed the chicken on top.
I love crunchy bits in a salad, so on top of everything, I scattered some roasted peanuts and crispy fried shallots.
This was a delightful salad that we gorged ourselves on while sitting in a chair and eating right out of the platter with two forks!
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