Thai Spicy Chicken Salad

January 20, 2011
0 Ratings
Author Notes

Bangkok: the gastronomic paradise. I drop off my bags at home and walk down to the market, following the smell of herbs, fish sauce and chilies. I am hoping my childhood food cart is already there, setting up for the evening crowd. Bingo! Larb Gai, here I come. I love watching the whole process in that big metal bowl: a quick toss of cilantro, onions, mint, fish sauce, chilies, lime and along with a handful of ground pork. In a flash, I have myself a meal of droolicious spicy ground pork with chewy gluttonous rice. Oh, the memories.
*Rice powder can be bought in asian ethnic stores. Throw a few tbsp of rice powder in a pan over low heat and toast it for a few minutes until golden brown; it may be opted out, but I like the it for the extra nuttiness and grittiness of the dish. Substitute this dish with other kinds of meat or even tofu. —FrancesRenHuang

  • Serves 2
  • 1 chicken breast, baked or poached, then hand shredded
  • 1 shallots, thinly sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 cup mint leaves, chopped
  • 2 tablespoons rice powder, toasted
  • 3 tablespoons fish sauce
  • 1 1/2 tablespoons dried chili flakes
In This Recipe
  1. Mix ingredients until evenly distributed; eat with balsamic rice or gluttonous rice.

See what other Food52ers are saying.

  • Lori Look
    Lori Look
  • santa
  • FrancesRenHuang
  • jerome_ellis