If you google “chicken salad” you will get an overwhelming response of how many chicken salad recipes there are out there. As usual, I prepared this chicken salad with some Asian “touch” 🙂 Simple enough but the use of the the herb like Vietnamese Coriander/rau ram and other seasonings really bring this chicken salad to a different level altogether. It’s not just a chicken salad 🙂 Try it and I think you’ll like it.
RAU RAM CHICKEN SALAD
Ingredients
- 3 cups of bite-size cooked chicken meat This can be come from your leftover
- If you don't have leftover use about 1 1/2 lbs of boneless skinless chicken thighs/breast
- 1 cup Vietnamese coriander/rau ram/ Polyganum leaves/ daun laksa or substitute with 1/2 coriander leaves and 1/2 mint leaves if you must roughly chopped
- Juice of 1 lime
- 4 shallots peeled and thinly sliced
- 1 tsp of fish sauce or more to taste
- 1 Tbsp of grape seeds oil or oil of your choice - to drizzle on salad
- Iceberg lettuce or other lettuce of your choice to serve at side to wrap the chicken in- optional
Garnish:
- Fried shallots crisp/ bawang goreng
Instructions
Cooking the chicken (if you don't have leftover cooked chicken meat):
- Trim off any visible fat. Prepare a steamer by bring the water to a rolling boil. Place the chicken in a large bowl and put about 1/4 cup of water. Lower the heat to low or medium and let it gently steam for the next 45 to 1 hour or until cooked through and chicken is really tender. When cool enough to handle, remove the chicken from the bowl and reserve the juice for other use. Chop the chicken into bite-size pieces and set aside on a serving platter
- In a small bowl, add in shallots, oil, fish sauce, and lime juice. Pour this over the chicken and toss lightly to mix. Have a taste and add more fish sauce if needed. When ready to serve, sprinkle over the fried shallots crisp and the Vietnamese coriander. Toss again to mix and ready to serve
Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram
