MINTY THAI STYLE CHICKEN SALAD
The CIA Cookbook
by The Culinary Institute of America
The quantity of mint in this salad is significant. Throughout Southeast Asia herbs often are included as a major ingredient in dishes, rather than being relegated to a supporting role as a garnish or decoration.
Makes 4 to 6 servings
Ingredients
• 1 tbsp canola oil
• 1 tbsp dried red pepper flakes
• 1/2 tsp mild or hot paprika
• 2/3 Ib minced chicken breast or thigh meat
• 3 tbsp fish sauce
• 2 tsp brown sugar
• 2 beefsteak tomatoes, seeded and chopped
• 1/4 cup minced scallion
• 1/3 cup lime juice
• 1/2 cup mint leaves, torn
• 1 tbsp minced lemongrass
• 3 wild lime leaves, cut into fine slivers
• 4 to 6 red-leaf lettuce leaves
• 1/2 head Napa cabbage, cored and cut into 2-inch-wide wedges
• 12 cilantro sprigs
Directions
1. Heat the oil in a sauté pan over low heat. Add the red pepper flakes and paprika and sauté, stirring constantly, until aromatic, about 10 seconds. Add the chicken, fish sauce, and brown sugar and increase the heat to medium. Sauté, stirring frequently, until chicken is no longer pink, 4 to 5 minutes.
2. Transfer the chicken to a bowl and add the tomatoes, scallion, lime juice, mint leaves, lemon- grass, and lime leaves. Toss the salad until all ingredients are evenly coated.
3. Serve the salad on lettuce leaves accompanied with a wedge of cabbage. Drizzle some of the juices from the bottom of the salad bowl over each serving. Garnish with cilantro.
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