Thai chicken rice salad
A fresh-tasting rice salad with plenty of herbs. It's not hot or spicy, but it's bursting with flavour.
Serves: 6
Prep time: 15 mins
Cooking time: 15-20 mins (including chicken and rice)
1tbsp peanut oil or vegetable oil
2 stalks lemongrass
2 small red Thai chillies, de-seeded and chopped
4 spring onions, trimmed and sliced
600g (1¼lb) cooked jasmine rice (cook 200g/7oz rice to get this amount)
500g (1lb) cooked chicken, shredded
30g (1oz) fresh mint leaves, roughly chopped
30g (1oz) fresh coriander leaves
4 fresh kaffir lime leaves, finely sliced (or preserved lime leaves from jar)
3tbsp lime juice
1tbsp caster sugar
2tbsp fish sauce
1tbsp toasted sesame oil
30g (1oz) toasted, salted cashew nuts, optional
1. Prepare the lemongrass. Peel off the hard outer layers, trim the base, slice very finely then bash with a knife to bruise them and release the flavour and scent.
2. Heat a frying pan or wok over a fairly high heat. Add the oil, prepared lemongrass, chilli and spring onion, and cook for 2 mins. Set aside.
3. Put the rice, chicken, mint, coriander, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix.
4. Whisk together the lime juice, sugar, fish sauce and sesame oil. Pour over salad and mix gently. Chill before serving, if preferred. Spoon salad into small bowls. Sprinkle with cashew nuts, if you like.
Extra info: The salad will keep for a day in the fridge.
Per serving: 310 calories; 7g fat
Feature: Kate Moseley. Photos: David Jordan. Props stylist: Rosie Hopper
More recipes:
Chilled chicken noodle salad
Thai grilled chicken
Thai beef salad
Where to next?
Find other Woman's Weekly recipes
Love Thai food? Try these recipes
There are more unmissable recipes in this week's Woman's Weekly, on sale every Wednesday, only 80p! Subscribe today to Woman's Weekly and get 20% off!
Send us your recipes and we'll publish the best!
Save money on food with our coupons. Simply cut them out and take them to the shops with you.
