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Previous: « Bits and Pieces | Home Page | Next: Pear and Chocolate Galettes - Dessert of the Week »

Thai-Spiced Chicken Salad  Add/Read Comments



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While It is not unusual for wine samples to come complete with food accompniment suggestions, to have a mix of wines arrive with a different recipe for each was unusual. Time to try one of them out.

The recipe for Thai-Spiced Chicken Salad suggested the use of Thai Green Chili paste, I used red having a jar to hand from the Braised Chicken in White Gravy (Opr Ayam) and endives mixed with the cabbage as the salads base.

Thai-Spiced_chicken_salad.jpg

Thai Spiced Chicken Salad - serves 2


  • 2 tablespoons lemon juice

  • 2 teaspoons Thai Chili Paste (I used red)

  • 4 heaped spoonfuls of mayonnaise

  • 2 spring onions, finely chopped

  • Cooked chicken strips/chunks

  • 2 sticks chopped celery

  • 1 diced, peeled green apple

  • Quarter savoy cabbage sliced

  • 2 tomatoes cut into wedges


Stir together the first four ingredients. Fold in the celery and apple. Season. Cover and chill for 1-2 hours to allow the flavours to blend. Place the cabbage on a plate top with the celery/apple mix and place chicken on top. Garnish with the tomato.

Serve with crusty bread and a bottle of Gewurztraminer.

Add or Read Comments ADD A COMMENT (8)

Previous Post: Bits and Pieces Next Post:Pear and Chocolate Galettes - Dessert of the Week

Posted on November 12, 2008 10:52 AM •

This entry Thai-Spiced Chicken Salad is under FeastDays



Comments

That looks absolutely amazing!

Scribbled down by: catering equipment on November 12, 2008 2:17 PM

This sounds nice, I've got some Thai green curry paste in the fridge that needs to be used. What a lovely idea!

Scribbled down by: sweetbird on November 13, 2008 3:55 AM

mmm... I thought Thai dish always uses coriander leaves instead of celery. I like Thai red paste as well, I think it's milder than the green one.

Scribbled down by: arfi on November 13, 2008 4:44 AM

I don't actually think it is supposed to be a 'Thai' dish, not from the name anyway, Thai-Spiced... just a salad with some Thai spiciness.

Scribbled down by: Andrew on November 13, 2008 12:32 PM

It looks so delicious I want to eat it...

Scribbled down by: Rico on November 13, 2008 6:06 PM

This is a great idea for using up left-over thai chilli paste (and left-over roast chicken, for that matter). I've never thought to use the paste 'raw' before. With a bottle of gewurz alongside it certainly sounds like a winner.

Scribbled down by: Antonia on November 13, 2008 7:58 PM

Mmmm, I always have Gewurztraminer with Thai curry - it's such a sublime combo. Beautiful pic :)

Scribbled down by: Jeanne on November 17, 2008 2:43 PM

What a tasty sounding salad.

Scribbled down by: Kevin on November 25, 2008 3:22 AM

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