Thai Salad, great with chicken

Thai cuisine has a great range of salads from purely vegetarian to this classic.

Thai salads make an excellent dinner or side any time of the year.

And this Thai salad is perfect to serve with chicken.

It could be as easy as grabbing a BBQ chicken and shredding the meat.

...then tossing the meat thru the salad.

Or a great side with lemon and garlic marinated chicken breast.

INGREDIENTS (Serves 4)

Served with Lemon Garlic Chicken

Dressing

2 Tbsps Coconut Milk (I use Lite) 

1 Tbsp Fish Sauce
1 Tbsp Palm Sugar, (I used liquid, but caster sugar is a great substitute) 
1 Tsp Sweet Chilli Sauce
1 Tsp Lime Juice
2 Kaffir Lime Leaves, centre vein removed, finely sliced
 
150g Baby Salad Leaves
1/3 Cup Canned Water Chestnuts, sliced
1/2 Red Onion, finely sliced
1 Tsp Galangal, finely chopped (Ginger is a great substitute) 
1 Green Chilli, seeds removed, finely sliced
1/3 Cup Mint, coarsely chopped
1/3 Cup Coriander Leaves, coarsely chopped
50g Roasted Peanuts, roughly chopped


METHOD

For the dressing, combine all the ingredients in a lidded jar. Shake well until well combined.

Mix together in a bowl - salad leaves, water chestnuts, onion, galangal, chilli and herbs. (If using a BBQ chicken, shred and toss thru until well combined.)

Garnish with peanuts and drizzle with dressing.