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Weeknight Cooking

Burmese Chicken Salad

by:
February 10, 2016
5
4 Ratings
Photo by Linda Xiao
  • Serves 2
Author Notes

I love how each bite of chicken is infused with the blend of aromatic coriander, pungent fish sauce, and refreshing lime. Toss in some diced cucumber when you feel like having more crunch. Pair with some tea for a snack, or serve it as a side dish with rice and any gravy-based or curry dish.
—Giao Chau

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Ingredients
  • 200 grams cooked chicken (poached or roasted)
  • 1/2 cup chopped cilantro leaves
  • 2 hot chiles, like jalapeños, deseeded and thinly sliced
  • 2 fresh shallots, thinly sliced
  • 3 teaspoons lime juice
  • 2 teaspoons fish sauce
  • 1 teaspoon vegetable oil
  • 2 tablespoons fried shallots
  • Salt and pepper, to taste
Directions
  1. Shred the chicken meat using hands or forks.
  2. Place the chicken and all of the other ingredients in a mixing bowl and gently toss. Season to taste, keeping in mind that the fish sauce itself is rather salty.
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This Recipe is Featured In:

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15 Reviews

Write a Review
Bikegirl227 August 5, 2023
I made the Burmese chicken salad this morning and it tastes like my neighbor from Burma makes it! I had to toss the first batch of fried shallots. If you don’t have the heat and time just right they’ll become charcoal before you can say Myanmar! Love the punchy lime juice and salty fish sauce dressing. It’s a nice chicken salad change from the mayonnaise version that I also like but wanted an Asian choice in the fridge.
Patti July 16, 2021
Made this yesterday and it was delicious. So simple, great flavor and light. Served on a bed of arugula with slices of mango on the side.
Chileandrina May 14, 2020
Could one suggest a “gravy-based or curry dish” recipe to accompany this?
John S. November 29, 2018
So simply and yet such an intense flavor mix. I loved it from the first bite. It just not for those days when you are looking for a mild chicken salad
Regine October 8, 2017
But next time I will only use half of the raw shallots (not the fried ones).
Regine October 8, 2017
Just made this but doubled it. Really really good.
Gerley March 7, 2017
I made this last night with added cucumber and some chopped iceberg lettuce. I didn't have jalapeños so I put a few drops of hot sauce in the dressing.
I was very surprised by how good this was considering it is so simple and has very few basic ingredients. It's a great week night salad and a good use of leftover chicken.
Indira March 3, 2017
The Author's notes mention aromatic coriander but coriander is not listed as an ingredient. Can you adjust whichever should be fixed, the notes or the ingredient list? Thanks!
Gerley March 7, 2017
1/2 cup chopped cilantro leaves
I think coriander/cilantro is used interchangeably?
Jacquie P. April 10, 2017
In most of Europe, they call the seed and the leaf the same thing- coriander.
Jessica October 7, 2016
What would you serve this with - as is, or with crackers, toast?
aid2110 October 7, 2016
I would add gram flour (chick pea flour), ground up dried shrimp and tamarind sauce for an authentic Burmese flavor.
Tashipluto June 26, 2016
Made this tonight for a drinks party. Added the cucumber as suggested. It was a great hit, even with my cilantro-adverse daughter!
AFH March 21, 2016
Roughly how many cups of cooked chicken is 200g? We don't all have kitchen scales!
Carrie S. March 21, 2016
200 grms is about 7 oz of chicken - a little less than half a pound.