Thai spinach salad with chicken (sa-lat pak sa-pin-ach) recipe

Recipe for thai spinach salad with chicken (sa-lat pak sa-pin-ach) in our easy ethnic recipes collection. Collard greens are a common ingredient in thai cooking and are usually used in this salad. In the United States, spinach is often easier to find and will make a fine substitute. This party dish originated in the northeastern region of Thailand and is usually very spicy.

Recipe ingredients

• 1 whole skinless chicken breast, about 10 ounces
• 1 1/2 tablespoons fish sauce
• 3 tablespoons sugar
• 3 tablespoons lime or lemon juice
• 1/8 teaspoon cayenne pepper
• 3 cups chopped fresh spinach
• 1/2 cup chopped roasted peanuts
• 1/2 cup peeled and shredded carrots

How to make thai spinach salad with chicken (sa-lat pak sa-pin-ach)

• Rinse chicken breast under cool running water. Place in a large sauce saucepan with enough water to cover, and bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes, or until tender.
• Remove chicken from pan with tongs. Place on a plate and cool for 15 minutes. When chicken is cool, remove meat from bones and shred into small pieces. Place shredded chicken in a large bowl.
• In a small bowl, mix fish sauce, sugar, lime juice, and cayenne. Mix until sugar dissolves.
• Pour juice mixture over chicken and mix well.
• Place spinach on a serving plate. Spoon chicken over spinach and top with peanuts and carrots. Serve at room temperature.

Preparation time: 15 minutes
Cooking time: 30 minutes
(plus 15 minutes cooling time)
Serves 4

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