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BBQ Chicken Spicy Salad (Yam Gai Yang)
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Source: Adapted from Spicy Thai Cuisine, Sangdad p.30
| 1 | grilled chicken, cut into thin slices |
| 2 | shallots, cut into thin slices |
| 2 | bell peppers, cut into thin slices |
| 1 1/2 tablespoon | finely sliced garlic |
| 1 | thinly sliced red spur chili |
| 1/2 cup | mint leaves |
| 2 tablespoons | finely sliced kaffir lime leaves |
| 1 1/2 cup | shredded green mango |
| 1/2 cup | roasted peanuts |
| Dressing | |
| 1/2 tablespoon | roasted dried red chili pepper, pounded |
| 1 1/2 teaspoon | sugar |
| water | |
| 3 tablespoon | fish sauce |
| 3 tablespoon | lime juice |
Mix dressing ingredients together in a small saucepan and bring to boil to dissolve sugar. Set aside to cool.
Combine all the other ingredients and serve with the dressing.
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