Serves 2 as light lunch, 4 as appetizer
This refreshing salad is a perfect choice for leftover cooked chicken. It works as a light lunch or an appetizer. This recipe is adapted from one in Naomi Duguid's "Burma: Rivers of Flavor" (Artisan, 2012).
About 2 cups large, bite-size pieces cooked chicken
1/3 to 1/2 cup thinly sliced shallots, soaked in cold water for 10 minutes and drained
2 tablespoons fresh lime juice
2 teaspoons shallot oil (see recipe at left)
1 teaspoon salt, or to taste
2 teaspoon minced green cayenne chili, or to taste
1 to 2 tablespoons fried shallots (see recipe at left)
Scant 1/2 cup chopped coriander, mint, or Vietnamese coriander
In a shallow serving bowl, toss chicken with fresh shallots.
In a small bowl, mix the lime juice, shallot oil, salt and green chili. Pour over salad and, using your hands, mix thoroughly. Let stand 10 minutes.
Just before serving, add the fried shallots and herbs and mix well. Taste and adjust seasoning.