Thai ham and chicken salad
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Thai ham and chicken salad
  Thai    Ham    Chicken    Salad  
Last updated 6/12/2012 1:01:37 AM. Recipe ID 24921. Report a problem with this recipe.
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      Title: Thai ham and chicken salad
 Categories: Thai, Salads, Ceideburg 2
      Yield: 4 Servings
 
           Text Only
 
  A few extra chillies would give this salad a lot more punch. This Thai
  recipe transforms the familiar leftovers into a thoroughly Asian salad
  perfect for hot days.
  
  Finely shred 1/2 a Chinese cabbage.  Grate two carrots.  Cut 1
  capsicum into thin strips.  Shred 300 g cooked chicken meat and
  finely slice 100 g ham.
  
  Make a dressing by combining:
  
  1 birdseye chilli, finely chopped 2 cloves of garlic crushed 2
  tablespoons lime (or lemon), juice 2 tablespoons dark soya sauce 1/2
  cup of flaked almonds, lightly toasted
  
  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.
  
  Makes 4 servings.
  
  




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Recipe ID 24921 (Apr 03, 2005)

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