Warm Thai Chicken Salad
6-8 chicken thighs, or 4 boneless skinless chicken breasts cut into strips (can use a combination of both thighs & breasts)
2 limes, juiced
3 tbsp soy sauce
1 tbsp sugar
1 tbsp finely grated ginger
2 tsp fish sauce
3 cloves of garlic, minced
2-3 tsp red pepper flakes*
1/2 each of red & green pepper, cut into strips
1/2 cucumber, sliced, seeds removed
1/4 red cabbage, slice very thin
1/3 cup cilantro, chopped
4 cups of a mixture of baby spinach, romaine, fresh greens
Step 1: Prepare the sauce by mixing together the soy sauce, fish sauce, garlic, red pepper flakes, ginger, sugar and lime juices. Marinate the chicken for a few hours in the fridge. Do not marinate for too long since there is lime juice in the marinade and the acidity can "cook" the meat if marinated too long.
Step 2: Heat a large frying pan over medium heat with 2 tbsp of olive oil. Add the marinated chicken and cook until done, roughly 10 minutes. Save the remaining liquid for this is used as the sauce over the salad.
Step 3: Combine all the salad ingredients together in a large salad bowl. Do not place the chicken & sauce all over the salad, for if there is leftovers, the salad will be soggy. Take up serving at a time, place chicken on top and drizzle extra sauce on top. This salad can be served warm or cooled.
Recipe Courtesy of Patsi Blaikie