This is a great recipe for those warm days when you are craving a salad. It’s a really forgiving recipe, you can add more chicken or use beef, increase the amount of salad, add cold vermicelli noodles etc etc. Even if you are not a fan of coriander please add the roots to the sauce. It really adds to and balances the flavour. Experiment with the sauce and tweak the flavour combos until it best suits your palate.
Nam Jim Sauce
- Roots from 1 bunch of coriander
- 2 cm piece ginger, finely grated
- 2 cloves garlic, thinly sliced
- 4 long red chillies, seeded, thinly sliced on the diagonal
- 2 lemons or limes, zested, juiced
- 2 tablespoons fish sauce
- 55g (1/4 cup firmly packed) brown sugar
- 1 teaspoon sesame oil
- 700 grams chicken, sliced thinly
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 4 tablespoons chilli jam or sweet chilli sauce
- 2 tablespoons oil (for frying)
- 1 red onion, thinly sliced
- 1 punnet of cherry tomatoes, halved
- 1 Lebanese cucumber, halved, seeded, thinly sliced
- 1 red capsicum, seeded and sliced
- 3 spring onions, sliced finely (white and green parts)
- 1 bag of mixed lettuce leaves
- 1 carrot, sliced finely into matchsticks
- 1 cup mint leaves
- Leaves from 1 bunch of coriander (optional)
- ¼ cup crushed peanuts (optional)
- Place all sauce ingredients into a food processor/blender/Thermomix and blitz until well combined.
- Add chicken, garlic powder, soy sauce and chilli jam/sweet chilli sauce to a bowl and mix till the chicken is coated. Cover the bowl with plastic wrap and keep in the fridge for at least 30 minutes.
- Heat oil in a pan over medium-high heat. Cook chicken, reducing heat when necessary, until no longer pink in centre and juices run clear. Transfer to a plate and cover with foil to keep warm.
- Place lettuce, cucumber, onions, tomato, capsicum, carrot and mint leaves in a large mixing or serving bowl. Toss to combine.
- Place cooked chicken on top of the salad mix and add garnish.
- Drizzle sauce over the top just before serving.