I love Thai flavours. The sweet, sour and spicy of Thai dishes are always so perfectly balanced. With such hot and humid weather these days in Hong Kong, I thought a Thai style salad would be pretty perfect as a light lunch or supper.
One of the key things in Thai salads is that they usually use herbs as their salad leaves, mainly Thai basil and fresh mint. They would have one main vegetable, such as the green papaya, plus the various fresh herbs to make the salad even more vibrant and refreshing.
Here’s my Thai-style salad. Of course, feel free to mix and match the herbs and vegs to your liking.
6-8 thick green asparagus
1 piece chicken breast
1 green chili, seeded and thinly sliced
50g roasted peanuts, crushed
8 pieces cherry tomatoes, sliced
handful of fresh mint and cilantro leaves combined
Salt and black pepper to taste
For the Salad Dressing:
1 shallot, finely diced
25ml rice wine vinegar
15g dark brown sugar
1 lime, halved
1 tbsp Dijon mustard
1 thumb size ginger, grated
1 small red chilli pepper, diced
2 cloves garlic, minced
2 tsp sesame oil
60ml olive oil
salt and black pepper to taste
- Preheat oven to 200C. Pat dry the chicken breast, drizzle some olive oil on top and season with salt and black pepper. Place chicken on baking tray and roast in oven for 20 – 25 minutes or until chicken breast is cooked through. Take out and set aside
- Bring a pot of salted water to boil. Snap off the tough end of the asparagus, then cut the asparagus into 2 inches pieces. Cut thicker pieces in half, lengthwise. Blanch the asparagus in boiling water for 1 minute. Drain and place in cold water to cool down. Pat dry and set aside.
- To make the dressing, mix all the dressing ingredients together and whisk until well combined. Taste and adjust the seasoning.
- To make the salad, put the cooked asparagus in a big bowl. Add the chopped green chili, sliced up tomatoes, mint leaves and cilantro leaves. Add a few spoonful of the salad dressing and toss to coat the ingredients.
- Arrange asparagus on a serving plate. Tear the roasted chicken breast into strips or you can cut them into thin slices. Scatter chicken over asparagus.
- Drizzle more dressing over the salad and top with crushed peanuts. Garnish with fresh herbs and serve immediately.
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Photos courtesy of DayDayCook