Yam gai yang (Roasted chicken salad)

    20 mins

    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.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    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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