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Thai Velvet Chicken Salad



  • 1 whole chicken breast, skinned and boned
  • 1 1/8 teaspoon salt
  • 2 tablespoons matchstick cut cucumber
  • 2 tablespoons red bell pepper
  • 1/4 cup chopped green onion
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons cilantro leaves
  • 1 tablespoon Thai basil leaves
  • 1 teaspoon minced fresh lemongrass
  • 1/4 cup peanut oil
  • 1/4 cup nam pla, Thai fish sauce
  • 1/4 cup fresh lemon juice
  • 3 tablespoons sugar
  • 1 tablespoon chili oil
  • Lettuce leaves for garnish


  1. Rub the chicken with 1 teaspoon salt and let it stand 30 minutes.
  2. Heat 2 quarts water to boiling in a saucepan and add the chicken. Turn off the heat, cover the pot and let it sit for 20 minutes. The chicken should be just cooked through.
  3. Shred the chicken breast apart along the grain into pieces about 1/4 inch thick.
  4. Combine the vegetables and herbs in large bowl.
  5. Add chicken and remaining ingredients, except for the lettuce.
  6. Serve with the lettuce leaves at room temperature.

4 appetizer servings

Posted by Chyrel at Recipe Goldmine March 20, 2002 11:01:30.


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