Thai Crispy Chicken Salad

Instructions

1. 1

   Preheat the oven to 200°C. In a large bowl, whisk together the palm sugar, tamarind paste, fish sauce, and chili flakes.

   Tip: Use a whisk for a smooth mixture.

2. 2

   Add the coconut milk, lime juice, and peanuts to the bowl. Stir until well combined.

   Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.

3. 3

   Add the chicken breast to the bowl and toss until coated with the dressing.

   Tip: Make sure the chicken is coated evenly.

4. 4

   Line a baking sheet with parchment paper and arrange the chicken breast on it. Bake for 15-20 minutes or until cooked through.

   Tip: Use a meat thermometer to ensure the chicken is cooked to 75°C.

5. 5

   While the chicken is baking, prepare the salad ingredients. Chop the coriander, basil, tomato, red onion, and cucumber.

   Tip: Use a sharp knife for clean cuts.

6. 6

   Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.

   Tip: Use a sharp knife for clean cuts.

7. 7

   To assemble the salad, place the crispy rice noodles in the bottom of a bowl, followed by the sliced chicken, chopped herbs, and sliced tomato.

   Tip: Drizzle the remaining dressing over the salad.

8. 8

   Serve immediately and enjoy!

   Tip: Add crispy peanuts on top for extra crunch.