Recipe

Layered "thai" Salad Recipe

Print Recipe

Ingredients

Directions

Step #1 Cut the cores out of the pineapple slices & set aside.
Step #2 Arrange the slices on the bottom of an attractive glass bowl.
Step #3 Slice the chicken breasts thinly & layer on top of the pineapple.
Step #4 Slice the white parts of the spring onions into thin diagonal (Chinese-style) slivers.
Step #5 Sprinkle top over the chicken.
Step #6 Roughly chop the green parts & set aside.
Step #7 Sprinkle top the carrot shreds over the onions.
Step #8 Layer the tomato slices over the carrots, & top them with the basil shreds.
Step #9 Cut the snow peas into 1-inch lengths, on the diagonal, & scatter them over the tomato & basil.
Step #10 Spread the mint shreds over the snow peas.
Step #11 Make the dressing:.
Step #12 Place all the dressing ingredients plus the pineapple cores & the green parts of the spring onions in the mixer & puree to a sauce.
Step #13 Taste for sweet-sour-salt balance, adding palm sugar, rice vinegar or soy sauce if necessary.
Step #14 Pour over the layered salad, cover & put in the fridge for at least four hrs or up to eight hrs.
Step #15 To serve:.
Step #16 Crumble the peanuts on top of the salad.
Step #17 Serve a separate bowl of soft lettuce leaves for wrapping the salad.
Step #18 The guests help themselves to lettuce leaves, pile some salad onto them, wrap them neatly & eat with their fingers.
Enjoy the Layered "thai" Salad recipe

Viewing Layered "thai" Salad Receipe