1 tablespoon of oil
700 grams (25 oz) of chicken tenderloins
1 bunch of coriander (cilantro) including stems, chopped
1 stalk of lemongrass (white part only) finely chopped
1-2 tablespoons of fish sauce
1-2 limes, juiced
zest of whole lime
1-2 teaspoons of caster (superfine) sugar
chilli flakes to taste
This chicken salad is usually made with rice powder and chicken mince but I prefer it without rice powder and using chopped chicken tenderloins for a different texture. Its quick, simple and with only a few ingredients makes a great dish to serve for dinner.
Pairs well with …..
Steamed rice and cucumber
Hints and Tips
This recipe is to taste .. salty, sweet or sour so feel free to add more or less of what you prefer.
Heat a pan over a medium heat and add the oil.
Cook the chicken tenderloins for 4 minutes each side then place then in a bowl whilst you cook the remainder of the chicken
Once the chicken is cool enough to handle, chopped them into small cubes and place in a glass bowl with the coriander (cilantro), lemongrass and chilli flakes.
Mix thoroughly with a large spoon.
Gradually add the fish sauce one tablespoon at a time along with the juice of the lime and the lime zest. Lastly add the sugar.
Mix again and then taste to see if it requires more fish sauce or lime juice.
Cover the glass bowl and refrigerate for one hour before serving.