Thai chicken salad
Description
Additional dishes that go well with this salad are rice with broccoli or salmon with saffron, which also come to us from Thai cuisine.
Instructions
- 1
Step 1
Rinse the chicken breast, place it in a pot, cover with water, and bring to a boil. Cook in boiling water for 7 minutes. Then remove the meat, let it cool, and cut into large cubes.
- 2
Step 2
Peel half a grapefruit, separate it into segments, and carefully remove the membranes. Reserve the grapefruit juice that is released.
- 3
Step 3
Remove the seeds from the chili pepper and finely chop it. Peel the ginger and cut it into thin strips. It's better to use a medium-sized pepper, or even a small one, because if you use too much chili, the salad will become inedible.
- 4
Step 4
Separate the mint and cilantro leaves from the stems. Grate the zest from the lime, cut the lime in half, and squeeze juice from one half. Do not finely chop the mint and cilantro leaves; for the best flavor, roughly chop them into 2-3 pieces.
- 5
Step 5
And that's basically the final step in preparing our Thai chicken salad. Now we just need to combine the chicken pieces, chili pepper, sesame and sunflower oil, soy sauce, grapefruit juice and flesh, ginger, lime juice and zest in a deep, attractive salad bowl. Mix everything thoroughly. Finally, add the cilantro and mint leaves, and mix again. Divide the salad onto plates and serve. Remember, all Asian food is simple—the rich, vibrant flavor comes from spices and dressings.