Thai Ham & Chicken Salad
Submitted by myriahg
Colorful Thai salad platter with shredded chicken, sliced ham, blanched napa cabbage, carrots, and red pepper in a punchy lime-soy-garlic dressing with toasted almonds.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the kind of salad you build when you want something that looks like a magazine cover and eats like a full meal.
Blanched napa cabbage, grated carrots, and strips of red bell pepper get arranged in decorative rings on a big serving platter, then piled high with shredded cooked chicken and thinly sliced ham.
The dressing is sharp and direct: lime juice, dark soy sauce, crushed garlic, and bird’s eye chili.
Toasted flaked almonds scattered over the top add a nutty crunch that ties everything together.
It comes together in about 30 minutes and makes a stunning centerpiece for a lunch spread or light dinner.
Kitchen Tips
- Blanch the cabbage for just one minute, then shock it in ice water immediately. This keeps it bright, crisp, and not at all soggy.
- Use leftover roast chicken or rotisserie chicken to save time. Shred it by hand for the best texture.
- Bird’s eye chili packs serious heat. Start with half and taste the dressing before adding more.
- Arrange the vegetables in concentric rings or color-blocked sections for maximum visual impact on the platter.
Ingredients
Directions
Bring a large pot of water to the boil and have ready a sink full of icey-cold water.
Plunge the shredded cabbage into the boiling water for one minute then scoop it out and into the cold water.
Drain and dry the cabbage and arrange it and the other vegetables in sections or concentric rings for maximum decorative value on a large serving dish.
Fill the centre of the arrangement with chicken and ham.
Decorate the dish with bright red chilli “flowers” (optional).
Pass the dressing separately.
Comments
