Burmese Chicken Salad Recipe

Cooking Directions

• STEP 1.Poach chicken breasts in water until cooked through, then shred the meat.
• STEP 2.In a large bowl, combine shredded chicken, sliced cucumbers, shredded cabbage, and chopped mint and cilantro.
• STEP 3.In a small bowl, whisk together lime juice, fish sauce, sugar, and chili. Pour the dressing over the salad and toss to combine.
• STEP 4.Garnish the salad with crispy fried onions and roasted peanuts before serving.

Cooking Tips

• To make crispy fried onions, thinly slice onions and deep fry until golden brown.
• You can add other vegetables like bell peppers or carrots to the salad for extra crunch and color.
• Adjust the amount of chili in the dressing according to your spice preference.

Storage and Serving

• This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled or at room temperature as a light lunch or a side dish with grilled meats.