Thai style Dhayaati Chicken Salad

01

Apr

Thai style Dhayaati Chicken Salad
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  • Prep

    15m

  • Cook

    25m

  • Ready In

    45m

  • 12 servings

Ingredients

  • 2 chicken breasts fromDhayaati
  • 2 tsp of curry powder
  • 100g of asian noodles
  • 1/3 of a cucumber
  • 1 small onion
  • 2 strips of mint
  • 10 strips of coriandre
  • Salad leafs (romain, iceberg or any other type)
  • 1 tbsp of salted peanuts
  • For the sauce
  • 1tbsp of oil (sesame or sunflower oil)
  • 1 tbsp of fish sauce (nuoc mâm)
  • 2  tbsp of soy sauce
  • 2 tsp of lemon juice
  • 1 tsp of powdered sugar

Directions

Fry the chicken breasts to the pan in two tablespoons of neutral oil. When they are seized, sprinkle each side with curry powder. Finish cooking over low heat by covering and adding 2 tablespoons water. Let stand and cut into thick slices.

Meanwhile, cook the vermicelli in salted boiling water, drain. In a salad bowl, mix the ingredients of the sauce. Add vermicelli, cucumber sticks, chopped onion and chopped herbs. Stir gently. Arrange this mixture on the salad leaves, add the chicken slices and sprinkle with chopped peanuts.

Footnotes

  • Cook's Note:

  • Editor's Note:

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