Bangkok Posh Salad Recipe

Prepare greens and vegetables

Wash and spin dry the market greens thoroughly. Place 4 cups of mixed greens in a large salad bowl. Thinly slice 6 radishes and julienne 1 cup carrots; add to the bowl. Add 2 thinly sliced scallions and 1/4 cup cilantro leaves if using. Toss gently to combine.

Add the crispy elements just before serving: reserve 1/2 cup crispy shallots and 1 cup broken crunchy rice cakes to top the salad later so they stay crisp.

Make the dressing

In a small bowl or jar, combine 1/4 cup peanut butter, 1/4 cup full-fat coconut milk, 2 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp fish sauce (optional), 1 tsp chili paste or sriracha, 1 minced garlic clove, and 1/2 tsp grated ginger. Whisk or shake vigorously until smooth. Add 2 tbsp warm water a little at a time to reach a pourable but creamy consistency. Finish with 1/2 tsp toasted sesame oil and taste; adjust seasoning with more lime, soy, or sugar as needed.

If the dressing is too thick, thin with additional warm water, 1 tsp at a time, until it lightly coats the back of a spoon.

Soft-boil the eggs

Bring a medium pot of water to a gentle boil. Lower 2 room-temperature eggs into the water using a slotted spoon. Boil for 6 minutes for a soft set white and jammy yolk. Immediately transfer eggs to an ice bath for at least 4 minutes to stop cooking. Peel carefully and set aside. Halve just before plating.

Steamed chicken

If using steamed chicken: poach a small boneless skinless chicken breast in simmering water or broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred into bite-size pieces (about 1 cup).

Fried tofu

If using fried tofu: press a block of firm tofu for 20 minutes, cut into 1-inch cubes, toss lightly with salt and a little cornstarch, and pan-fry in 2 tbsp neutral oil over medium-high heat until golden and crisp, about 3–4 minutes per side. Drain on paper towels.

Fried chicken

If using fried chicken: prepare or reheat a crispy fried chicken breast, slice into strips and drain briefly to remove excess oil. Aim for about 1 cup sliced.

Right before serving, pour about 3–4 tbsp of the peanut-coconut dressing over the mixed greens and vegetables in the large bowl. Toss gently to lightly coat — add more dressing to taste, up to about 6 tbsp total for stronger flavor.

Fold in any chosen protein (steamed chicken, fried tofu, or fried chicken) so it warms slightly with the dressed salad and is distributed evenly.

Transfer the dressed salad to plates or a serving platter. Nestle the two halved soft-boiled eggs on top.

Scatter 1/4 cup crushed roasted peanuts, reserved 1/2 cup crispy shallots, and reserved 1 cup crunchy rice cake pieces over the salad for texture. Finish with a small pinch of salt and 1/8 tsp freshly ground black pepper, and serve lime wedges alongside for extra brightness.

Serve immediately so the crispy shallots and rice cakes remain crunchy.