Yam gai yang (Roasted chicken salad)

Yam gai yang (Roasted chicken salad)


1 person made this

About this recipe: This is a great dish if there is leftover roasted chicken. The chicken can be day-old or cooked that day, it is up to you.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 4 

  • For the dressing
  • 1/2 tablespoon roasted chilli flakes
  • 1 tablespoon palm sugar
  • 1-2 limes, juiced
  • 1 tablespoon tamarind juice
  • For the salad
  • 300 g roasted chicken, pulled from the bones into bite-sized pieces
  • 2 shallots, sliced thin
  • 1 capsicum, julienned
  • 5 cloves garlic, sliced
  • 1 big red chilli, sliced
  • 5 sprigs mint, picked and torn
  • 5 kaffir lime leaves, julienned
  • 1 green mango, seeded and shredded
  • 40g peanuts, toasted and chopped
  • 1 tablespoon fish sauce

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. First, make the dressing by placing all of the dressing ingredients in a pot and bring to a boil. Turn off the heat and let cool to room temperature.
  2. In a large bowl, toss the chicken with the dressing. Add the remaining ingredients and toss again. Check the seasoning. Adjust if necessary.
  3. To serve, place on a plate and enjoy.

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