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Dee's Chicken Salad

Easy and delicious south asian inspired chicken salad
Print Recipe

Equipment

  • Mortar and Pestle

Ingredients
  

  • 3 cloves garlic
  • 2 Thai bird chilies
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 4 tablespoons dry roasted peanut
  • 3¾ tablespoons fish sauce
  • 4½ tablespoons fresh lime juice*
  • 1 bag Trader Joe’s broccoli slaw
  • 1 cup cooked chicken, shredded
  • ¼ cup cilantro, leaves picked and loosely chopped
  • ¼ cup green onions, thinly sliced

Instructions
 

  • If you have a mortar and pestle, pound the garlic, bird chilies and 2 tablespoons peanuts together to make a paste. Mix in the sugar, salt, fish sauce and lime juice. If you don’t have a mortar and pestle, no worries...
  • Chop the garlic, bird chilies, and peanuts together on a board until finely minced. Add to a mixing bowl along with the salt, sugar, lime juice, and fish sauce.
  • In a medium bowl, toss broccoli mix, chicken, green onions, cilantro with the dressing and mix well.
  • Refrigerate for at least 6-8 hours to allow dressing to soak in.
  • Garnish with additional cilantro, chilies, green onions and chopped peanuts.

Notes

Any cooked chicken will work with this recipe.
You can substitute with shredded green papaya, jicama or cabbage.
You can also add tomatoes.
Makrut limes work well in this salad.  I have a tree and the leaves and limes are featured in the background of my photo.