Skip to main content
logo
Food Advertising by

Simple Chicken Salad


After having stuffed in so much food during the Chinese New Year holidays, I made myself a very simple salad.  Had to make do with what was available from my larder and it turned out to be a satisfying and refreshing lunch.






Not much of a recipe for this dish, just personal preference for what you'd like to put into your salad and dressing is totally up to your wishes.  But for my own reference I append below what and how I made this salad.


Simple Chicken Salad

Ingredients

  • 2 chicken thighs, deboned and skin removed
  • 1 small carrot, cut into strips
  • 2 sticks of celery, sliced
  • 1 small cucumber, cut into strips
  • some fresh Coriander leaves
Dressing
  • 1 clove garlic, smashed and chopped
  • 2 tsp sweet chilli sauce
  • juice from 1 lime
  • 1 Tbsp chicken stock
  • Sugar and fish sauce to taste
Garnishing
  • Peanuts, roasted and finely chopped
  • Lightly roasted sesame seeds
  • Bird eye chillies, finely chopped (optional)
Method
  1. Season the chicken with some salt and pepper for about 30 mins.
  2. Steam the chicken, take out the meat and shred to fine pieces.  Set aside the stock.
  3. Combine the carrot and cucumber strips, celery and coriander leaves in a mixing bowl.  Toss in the chicken.  Mix well.
  4. To make the dressing, place the sweet chillli and fish sauce, chicken stock, sugar and lime juice in a bowl and whisk till well combined.
  5. Pour the dressing over the chicken and toss to coat thoroughly.  Place on a serving plate.
  6. Sprinkle on the peanuts, sesame seeds and bird eye chillies.
  7. Serve immediately.
Note :   This salad can be made in advance, keep chilled and sprinkle on the garnishing just before serving.


Comments

  1. Cheah, This simple and refreshing salad is very suitable as a meal especially in this scorching hot weather.

    ReplyDelete
  2. Delightful! I would love some too, Cheah.

    ReplyDelete
  3. Hi Cheah , this is a delicious dish and the nuts top it off . Thanks

    ReplyDelete
    Replies
    1. Yes, the crunchy nuts did enhance the flavour.

      Delete
  4. I love this simple salad. I can see it is really delicious! :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.