We're excited to share another recipe this season with the one and only Iain ‘Huey’ Hewitson, Huey’s Thai Chicken Salad! This tasty summer treat is all about vibrant, fresh ingredients and bold flavours that will have your guests asking for more all summer long.
This foolproof salad bursts with juicy poached chicken, crunchy veggies, and a zesty dressing that really packs a punch, making it the star of your next summer soiree. Everything you need to know to whip it up for yourself is below.
Ingredients (Serves 4)
2-4 chicken breasts
4 small red chillies
4 plump garlic cloves, peeled
4 tbsp Asian fish sauce
4 tbsp veggie oil
2 tbsp rice wine vinegar
Juice of 4 limes
2 tbsp shaved palm (or soft brown) sugar
¼ medium wonga bok
½ medium red onion
1 medium carrot
A big handful of fresh mint leaves
A big handful of fresh coriander sprigs
2-3 tbsp salted peanuts (optional)
Method
1. Poach the chicken in plenty of simmering water in a large pot for 4-5 mins. Then turn off, tightly cover and leave for another 5 mins. Remove the chicken and set aside.
2. Make the dressing by finely chopping the chillies and garlic, and combining with the fish sauce, veggie oil, rice wine vinegar, lime juice and palm sugar. Whisk very well to dissolve the sugar.
3. Finely shred the wonga bok and red onion, and grate the carrot. Toss with fresh herbs and optional peanuts, and dress generously.
4. To serve, mound the salad on four plates. Top with the chicken and sprinkle with more dressing. (Chicken can either be whole or sliced.) Garnish with coriander sprigs.
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