A Light and Spicy Delight!!!
After a simple yet quite a heavy lunch yesterday, I really wanted something light to eat for dinner but Amit wanted something spicy yet light. Now that’s a tough combination. But well a chicken salad with a spicy and tangy dressing sounded just about perfect.
I looked up this recipe online and found this very interesting looking recipe. I just had to try it. I made a few changes to the recipe, but in essence it’s the same. I have added a link to the original recipe at the end of this post.
This serves 2-3 persons and takes about 30 minutes from start to finish. I cooked the chicken in a saucepan but the broiler or grill would be a preferred choice. It would cut the calories from the oil you would otherwise have to use, and if you use the broiler, it’s quicker and less messier.
- 3 tbsp fish sauce
- 6 garlic cloves (crushed)
- 1.5 tbsp soy sauce (low sodium)
- 2 tbsp lime juice
- 1 teaspoon sesame seeds
For Salad Dressing:
- 1/2 cup water
- 1.5 stalk lemongrass (cut into pieces)
- 1 tbsp fish sauce
- 3 tbsp soy sauce
- 2 cloves garlic (minced)
- 1.5 tbsp brown sugar
- 2 tbsp lime juice
- 3 tbsp chopped coriander leaves
- 1 red chilli (chopped fine) – if you don’t want it spicy, you can avoid this chilli and reduce the brown sugar by 1/2 tbsp
- Mix the marinade ingredients together in a large bowl. Add the chicken and make sure that the marinade completely covers the chicken.
- Then sprinkle the sesame seeds over the chicken pieces on both sides.
- Leave the chicken marinade aside for about 15 minutes.
- Pre-heat the oven at the broiler setting.
- While the chicken is marinating, complete the first step of the salad dressing.
- Add the water to a saucepan and add the lemongrass to it. Bring to a boil and let it simmer for 5 minutes. Now strain the lemongrass out of the water and add the rest of the salad dressing ingredients to the saucepan.
- Now put the pan with the chicken in the broiler. Turn over the chicken every 5 minutes. You will need to turn it over 3 times.
- Once the dressing ingredients come to a simmer, take the saucepan off the heat.
- Cool the salad dressing in the refrigerator. Once the chicken is cooked, toss the salad greens with the dressing.
- Add the chicken on top and serve while the chicken is still warm.
You may want to taste test the salad dressing, and add more spice, lime or sugar to adjust the dressing to your taste. This is a very light salad, but very filling thanks to the chicken. The greens, the tangy spicy dressing and the chicken flavors come together very well. ANd it’s a pretty easy to make and quick chicken salad with a twist. You can find the original recipe at this link http://thaifood.about.com/od/thaisnacks/r/thaichickensala.htm. Hope you enjoy this light, spicy and tangy salad as much as we did.