American
Crispy Chicken Salad à la Wondee Siam
Popular on Food52
6 Reviews
rachelw
April 17, 2021
This recipe is so, so good! Relatively easy to make and absolutely delicious. I’ve already made it twice. Love it!
carswell
March 7, 2021
I didn’t fry the chicken or the skin (only had roasted chicken breasts) and didn’t have an apple so used some mango slices I had in the fridge - and this was still fantastic.
To be honest I think the dressing makes it and substitutions don’t hurt at all.
To be honest I think the dressing makes it and substitutions don’t hurt at all.
Mary C.
December 8, 2020
So happy to see Rick in front of the camera and behind some recipes at Food52!
This salad was killer. I couple things to note: the ingredient list didn't include scallions, but the instructions did. I added 2 chopped scallions in the mix. Also, careful, careful. The chicken skins burn quickly fried in lard over med-high heat. When I say burn, I mean past the point of crispy slightly-charred edges to bitter carbon bombs.
Thanks for sharing this with us Rick, and for bringing a little light in food form!
This salad was killer. I couple things to note: the ingredient list didn't include scallions, but the instructions did. I added 2 chopped scallions in the mix. Also, careful, careful. The chicken skins burn quickly fried in lard over med-high heat. When I say burn, I mean past the point of crispy slightly-charred edges to bitter carbon bombs.
Thanks for sharing this with us Rick, and for bringing a little light in food form!
angelitakarmalita
November 30, 2020
Oh Rick... I literally long to be stranded w/you in Mazatlan.... I’m a decent cook and would sous for you any day... I hope you are well, and even though this isn’t a Mexican “dish”, I’m totally making this! Be well dear Rick.
Lizzy
November 28, 2020
Made this salad tonight after feeling burned out on thanksgiving leftovers. This was such a delicious bright change for my palate. I forgot the apple but don’t think it was missed. Making chicken skin chicharrones was a revelation. Only change I made was adding a bit of olive oil to the dressing. Thanks Rick!
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