ROAST CHICKEN SALAD

Roast Chicken Salad image

A Neil Perry recipe, I just have to try on one of those busy nights, when I have not much time! But I might cut down on the salt/chilli to half what is listed.

Provided by Tisme

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

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Ingredients

1/2 roast chicken
1 small Spanish onion, halved and finely sliced
1 tomatoes, finely sliced
1/2 mignonette lettuce, leaves washed and torn
1 1/2 tablespoons peanuts, roasted and crushed
1 teaspoon chili powder
2 small wild green chilies, finely sliced
2 tablespoons white vinegar
2 tablespoons tamarind juice
2 tablespoons lime juice
1 tablespoon caster sugar (superfine)
2 tablespoons fish sauce
1/2 teaspoon sea salt

Steps:

To make the dressing, mix all the ingredients together in a small pot and bring to the boil. Remove from the heat and leave to cool or refigerate.
Remove the chicken from the bones and slice thickly across the grain. Put the chicken, onion and tomato in a bowl, drizzle with the dressing and gently toss together. Put the lettuce on a serving plate and arrange the chicken salad on top. Sprinkle with peanuts to serve.
Variation: This is a salad where you can interchange chicken for duck, beef, lamb, quail or even prawns to create a lively, fresh tasting dish.

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