Burmese Chicken Salad With Chilli, Lime & Peanuts | sheerluxe.com

Burmese Chicken Salad With Chilli, Lime & Peanuts

Prep Time: 5 Minutes | Cooking Time: 28 Minutes

Serves 4-6

This Burmese chicken salad is filled with flavour, plus is gluten and dairy-free. If you have trouble finding green papaya or kohlrabi, you can replace these ingredients with cucumber, celery, thinly sliced cabbage or unripe mango. 

INGREDIENTS:

  • 4 skinless chicken breasts
  • 1 tbsp of nam pla (fish sauce)
  • 40g of fresh ginger, peeled and sliced
  • 4 coriander stalks
  • 2 large carrots, peeled and julienned
  • 60g of spinach leaves,
  • ½ of a green papaya, julienned
  • 150g of kohlrabi, julienned  
  • 1 red chilli, sliced  
  • Handful of coriander leaves, roughly chopped  
  • Handful of mint leaves, roughly chopped  
  • 100g of toasted peanuts, crushed  

FOR THE DRESSING:

  • 200ml of vegetable oil or neutral flavoured oil
  • 1 large brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 20g of fresh ginger, peeled and finely chopped
  • 1 tsp of ground turmeric
  • 1 tsp of hot smoked paprika
  • Zest of 3 limes
  • 150ml of lime juice
  • 80ml of nam pla (fish sauce)

METHOD:

  1. First poach the chicken. Place the chicken breasts in a single layer into a pan – ideally the breasts should fit quite snugly on the bottom of the pan. Pour over 750ml of water, or enough to just cover the breasts. Add the fish sauce, ginger and coriander stalks.
  2. Place over a high heat to bring the contents of the pan to the boil quickly, then reduce the heat to as gentle a simmer as your stove allows. Cover with a lid and allow to simmer gently for eight minutes. Turn the heat off and set aside with the lid on for a further 20 minutes. Remove the chicken from the liquid and set aside to cool. Once cool, shred the chicken making sure to tear the breasts lengthways to ensure long strips of meat. Set aside. 
  3. To make the dressing, heat a little of the vegetable oil in a pan over a medium heat and gently sweat the onions, garlic and ginger for five to ten minutes until everything has completely softened but not browned. 
  4. Add the remainder of the oil to the pan with the turmeric and paprika and simmer for a few minutes so that the spices lose their ‘raw’ taste. Transfer the contents of the pan to a bowl and allow to cool completely. When completely cooled, add the lime zest and juice and fish sauce to the bowl and mix to combine. Taste and adjust with more lime juice or fish sauce as you see fit. Store the dressing in the fridge until ready to use – it will keep in an airtight container in the fridge for up to five days.
  5. To assemble the salad, mix the shredded chicken in a large bowl with the carrot, spinach, green papaya and kohlrabi. Add the dressing, chilli and herbs and mix well. Transfer the salad to a serving dish and sprinkle crushed peanuts over the top to serve.

Recipe courtesy of Caravan: Dining All Day by Laura Harper-Hinton (Square Peg, £20)