Thai Chicken Salad
As a culinary expert with years perfecting Asian-inspired dishes, this Thai Chicken Salad captures the bold, fresh flavors of Thailand. It's light, vibrant, and ideal for summer gatherings.
Ingredients
- Cooked chicken (shredded or julienned)
- Green onion and red onion (sliced)
- Cilantro* and toasted sesame seeds
- Romaine lettuce leaves
- Fresh ginger (finely diced)
- Tomato (peeled, seeded, and brunoise-cut)
- Taïllandaise vinaigrette*
Preparation Steps
- Julienne the cooked chicken.
- Peel and thinly slice the green and red onions.
- Peel and seed the tomato, then cut into a fine brunoise.
- Peel and finely dice the fresh ginger.
- Toast the sesame seeds until golden.
- Trim, wash, and arrange the romaine leaves.
- Prepare the dressing*.
- Artfully arrange all elements on a plate and serve the sauce in a sauce boat.
Thai Dressing Ingredients
- Juice of 2 oranges
- Juice of 2 limes
- 45 ml soy sauce
- 30 ml rice vinegar
- 30 ml sesame oil
- 15 ml minced ginger
- 2 large garlic cloves (minced)
- 1 tbsp. honey
- 1/2 tsp. spiced chili flakes
*Cilantro, also known as Chinese parsley, is the leaf of the coriander plant. Note that cilantro and coriander differ in flavor and are not interchangeable in recipes. Cilantro offers a unique taste blending parsley and orange peel notes.
