Thai Chicken Salad is a classic Riverstone Kitchen Dish. A simple salad that celebrates the punchy flavours of Thai street food. A refreshing combination of Thai coconut cream dressing, fresh herbs and shredded chicken finished with roast peanuts and crispy shallots.

Its everything Bevan wants in a Thai inspired salad and he wants to share it with you.

Thai Chicken Salad Recipe:

Chicken & Sauce:

2 organic chicken breasts, cut in half lengthwise

400 ml (1 can) coconut cream

100 ml water (to thin the coconut cream)

25g palm sugar, shaved or crushed

3 cloves garlic, crushed

2 pinches chili flakes

1 tsp salt

Juice of 1/2 lemon (or lime)

2 tsp fish sauce

Salad:

4 spring onions, sliced

1 cup fresh mint, roughly chopped

1 cup coriander

100g filler greens (baby spinach, rocket, watercress, or shaved cabbage)

Optional: microgreens for texture

1/4 red onion, finely sliced

Cucumber, sliced into fine ribbons (optional)

Garnish:

1/2 cup roasted peanuts

3 tbsp crispy shallots

Edible flowers like calendula or chive flowers for garnish (optional)

Method:

Prepare the Paste: In a mortar and pestle, combine 1 tsp salt, 2 pinches chili flakes, and 3 cloves garlic. Grind to make a paste. Set aside.

Poach the Chicken: Cut chicken breasts in half at a slight angle. In a pot, combine the paste with 400 ml coconut cream, and 100 ml water to thin it. Add the chicken and poach over low heat for 10-15 minutes until fully cooked. Add the palm sugar during poaching.

Cool the Chicken: Once cooked, remove the pot from heat and let the chicken cool in the sauce to keep it moist. After cooling, shred or finely slice the chicken.

Prepare the Salad: While the chicken cools, prepare the salad. Combine spring onions, mint, coriander, filler greens, and optional microgreens in a large bowl.

Assemble: Add shredded chicken to the salad. Toss gently to combine. Check the consistency of the sauce; if too thick, thin with a little water. Add lemon juice and fish sauce, adjusting seasoning as needed.

Serve: Plate the salad, spoon over the sauce, and garnish with roasted peanuts, crispy shallots, and edible flowers.

Enjoy!