Ingredients with Measurements:
- 1 lb. boneless chicken breast, cooked and shredded
- 1 large cucumber, peeled and julienned
- 1 large carrot, peeled and julienned
- 1 red bell pepper, seeded and julienned
- 1 green bell pepper, seeded and julienned
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh basil
- 1/4 cup chopped roasted peanuts
- 1/4 cup fried shallots
Dressing:
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp. sugar
- 2 garlic cloves, minced
- 1 red chili pepper, seeded and minced
Special equipment needed:
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded chicken, cucumber, carrot, red and green bell peppers, cilantro, mint, and basil.
2. In a separate bowl, whisk together the fish sauce, lime juice, sugar, garlic, and chili pepper until the sugar is dissolved.
3. Pour the dressing over the salad and toss to combine.
4. Top the salad with chopped roasted peanuts and fried shallots.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 9g
- Carbohydrates: 22g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Cilantro, mint, and basil can be substituted with other fresh herbs such as parsley or dill.
- Roasted peanuts can be substituted with cashews or almonds.
- Fried shallots can be substituted with sliced red onions.
Variations:
- Add sliced mango or papaya for a tropical twist.
- Use a different type of protein such as beef or pork.
- Add sliced avocado for creaminess.
- Use a different type of nut such as pine nuts or walnuts.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking and shredding your own.
- Make the dressing ahead of time and store it in the fridge until ready to use.
- Use a mandoline to julienne the vegetables for a more uniform size.
Storage instructions:
- Store leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs and peanuts.
Garnishes:
- Extra herbs
- Chopped roasted peanuts
- Fried shallots
Pairings:
- Serve with steamed rice or rice noodles.
Suggested side dishes:
- Spring rolls
- Tom yum soup
- Pad Thai
Troubleshooting advice:
- If the salad is too salty, add more lime juice and sugar to balance out the flavors.
- If the salad is too spicy, omit the chili pepper or use less.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Lunggoi Katsa Salad is a traditional Thai dish that is typically served as a side dish or appetizer.
Flavor profiles:
- Salty, sour, sweet, spicy, and herbaceous.
Serving suggestions:
- Serve the salad cold or at room temperature.
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