Sisters’ Thai Chicken Salad Recipe
Minced Chicken with Crispy Rice, Peanuts, Shallots & Cilantro Tossed in a Lime Dressing: Served Over a bed of Iceberg Lettuce.
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Ingredients
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Salad Base
Chicken Mixture
Lime Dressing
Method
Preparation of Salad Base
- 1
Prepare the Lettuce
Wash the iceberg lettuce thoroughly under cold water. Pat dry with a clean towel and chop into bite-sized pieces. Place in a large serving bowl to create a bed for the salad.
Cooking Chicken Mixture
- 2
Cook the Minced Chicken
In a large skillet over medium heat, add the minced chicken. Cook until browned and fully cooked, about 6-8 minutes. Stir occasionally to ensure even cooking.
- 3
Mix the Chicken with Other Ingredients
Once the chicken is cooked, remove from heat and let it cool slightly. In a mixing bowl, combine the cooked chicken, crispy rice, chopped peanuts, sliced shallots, and chopped cilantro. Toss gently to combine.
Making the Lime Dressing
- 4
Combine Dressing Ingredients
In a small bowl, whisk together lime juice, fish sauce, sugar, chili flakes, and minced garlic until the sugar is dissolved and the mixture is well combined.
Assembling the Salad
- 5
Assemble the Salad
Pour the lime dressing over the chicken mixture and toss gently to coat all ingredients. Spoon the chicken mixture over the bed of iceberg lettuce in the serving bowl.
- 6
Serve
Serve immediately while the crispy rice is still crunchy. Enjoy your Sisters’ Thai Chicken Salad!