dressing
Donna Hay’s Thai Chicken Salad
I’m a fan of Donna Hay for her quick and simple recipes and gorgeous cookbooks. They’re all beautifully photographed and they’re the kind of books you’ll surely dog ear in no time.
This Thai Chicken Salad is one of my very favorite dinners when it’s way too hot to cook! Because I detest raw onions, I grill them or skip them altogether if I’m using leftover or sautéed chicken.
Serves 4
Ingredients
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| 4 | 4 chicken breast fillets, halved lengthways |
| vegetable oil, for brushing | |
| 1 | cup basil leaves |
| 1 | cup mint leaves |
| 1 | cup coriander (cilantro) leaves |
| 2 | vine-ripened tomatoes, sliced |
| 1 | red onion, cut into rings dressing |
| 2 | tablespoons caster (superfine) sugar |
| 1/4 | cup (60ml) lime juice |
| 2 | teaspoons fish sauce |
| 2 | teaspoons finely grated ginger |
| 1 | clove garlic, crushed |
| 1 | large mild red chiili, sliced |
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To make the dressing, place the sugar, lime juice, fish sauce, ginger, garlic and chilli in a small bowl and stir until the sugar is dissolved. Set aside. |
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Heat a char-grill pan over medium heat. Brush the chicken with the oil and cook for 2-3 minutes each side or until cooked though. Place the chicken, basil, mint, coriander, tomato and onion in bowls and spoon over the dressing to serve. |