Monday, January 02, 2012

Thai Inspired Chicken Cashew Salad

Did you have a great new year celebration? We had a quiet one and as I am typing, we are painting our kitchen! Oh the joys of public holidays.

I thought I will start the new year by having a salad dish. Hey, after all the indulging, the best we could do is to enjoy our salads!

The real reason of course, is that summer in Perth is finally hitting us. Meals are getting quicker in the kitchen as we want lighter dishes. While I know my granny will probably give me the evil eye for not having the traditional meal for dinner, I find that salads can be very interesting and dynamic.

Take this Thai inspired chicken salad for instance. It has some rice vermicelli, which means it still provide us with some carbs, but not the usual larger amount of course. Chicken for protein and a generous amount of salad, rocket, and herbs. The dressing is made by whisking fish sauce, chill padi, lemon juice and just a tiny bit of sugar. I jazzed it up further by adding some toasted cashew nuts. It's so quick and easy and no fuss!

Hubby also love the lack of washing up (1 salad bowl and 2 plates!).

I am sure there I have more salads to share with you.

Thai Inspired Chicken Cashew Salad (Serves 4)
2 chicken breast cut horizontally to create 4 pieces)

250 grams of mixed salad leaves
1 small bunch of basil
1 small bunch of mint
1 capsicum sliced
1 lebanese cucumber sliced

50 grams of rice vermicelli soaked in boiling water, drained and snipped in shorter lengths
handful of toasted cashews.

2 chili padi chopped finely
1/4 cup of fish sauce
1/2 tsp sugar
1/2 lemon juice

Marinate chicken with some lemon juice and salt/pepper for 10 minutes. Heat grill pan up and grill chicken till done on both sides. Cool slightly and slice thinly.

Mean while, whisk all dressings together.

Assemble salad by placing salad leaves, capsicum and cucumber and herbs together. Toss rice vermicelli through. Place chicken on top and sprinkle cashew nuts all over. Toss through dressing and serve.



Kitchen Belleicious said...

now this looks perfectly delicious and satisfying and a wonderful way to kick start the new year!

tigerfish said...

It is usually cold in this part of the world during the year-end holidays, so I hardly have salads unless it is warm salad. This looks like a salad that can be taken cold or warm. :)

We also spent the new year quietly ...which is actually what I prefer.

Little Corner of Mine said...

Your salad looks good! Totally agreed with you, after those indulgence, we should eat more salad and as for me more vegetarian meal. Planning to have more vegetarian meal before the CNY feast begins. ;)

The Sudden Cook said...

I would love a salad like this after indulging over the holidays!

lena said...

ooh, this is one appetising salad and i really like the basils and the mints here plus the fish sauce!

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