Last updated on September 26th, 2023 at 08:22 pm
The Burmese Chicken Salad recipe is a great example of the subtle balance of tastes that characterizes the cuisine of Burma. Burmese food is a delicious exploration of a remarkable fusion of ingredients, techniques, and cultural traditions. This blog article will teach you how to follow a wonderful Burmese Chicken Salad recipe from scratch, bringing the exotic flavors of Burma right into your own home.
For the first step, choose boneless, skinless chicken parts (breasts or thighs work well) and set aside. As we want the chicken to be soft and juicy without being overdone, poaching is the best cooking technique to use. Put the chicken in a saucepan and cover it with water or a mixture of water and chicken stock to poach it. Slowly boil the broth and cook the chicken until it is no longer pink in the middle. After the chicken is done cooking, take it out of the pot and let it cool.
After the chicken is at room temperature, shred it using your hands or two forks into small pieces or long strips. By shredding the chicken, you’ll increase its ability to take on the dressing’s taste, leading to a more delicious and well-rounded salad.
Make the Burmese Chicken Salad recipe into an attractive and flavorful meal that features a wide range of fresh ingredients. Choose a large group of vegetables and herbs, such as cabbage, carrots, red onions, tomatoes, and fresh herbs like cilantro, mint, and basil, to use in making the Burmese chicken salad recipe. Put the ready-to-assemble veggies to one side.
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To top off the soft chicken and crisp veggies, the dressing for a Burmese chicken salad recipe is a bright combination of tastes, blending acidic, sweet, and savory components. To make the dressing, combine ingredients including lime juice, fish sauce, sugar, and garlic in a bowl and stir until everything is incorporated. Taste the dressing and adjust the seasonings as necessary to your liking.
Shred the chicken and put it in a big bowl. Add the chopped veggies and herbs. The chicken and veggies will be uniformly covered with the dressing if you pour it over the top and toss it lightly.
Add some crunch and texture to your Burmese chicken salad recipe by topping it with roasted peanuts, toasted sesame seeds, or crispy fried shallots before serving. The dish’s aesthetic attractiveness and overall eating experience will both benefit from these supplementary ingredients.
This salad is great for warm weather or as a light lunch since it can be served at room temperature or slightly cold and still tastes great.
Delicious and representative of the bright, fresh tastes that define Burmese cuisine is this Burmese chicken salad recipe. By adhering to this step-by-step guide, you can make a delicious Burmese Chicken Salad at home and introduce your loved ones to the exotic flavors of Burma. Take your taste buds on a trip through the tastes of Burma with this light and flavorful lunch.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love The Burmese Chicken Salad Recipe
1. Bold and Unique Flavors: This Burmese chicken salad recipe gets its unique bold and distinctive flavors from the combination of bright and aromatic ingredients. Fish sauce, lime juice, garlic, chili, and palm sugar make up the dressing. The end product is a delicious balance of sour, spicy, and sweet flavors. Crunchy peanuts, crispy fried shallots, and thinly sliced onions have been added to the salad to improve its flavor and texture. The combination of these flavors is like an explosion on your tongue; it’s greater than the sum of its parts.
2. Nutritious and Healthy: The Burmese chicken salad recipe is a tasty and healthful option. The antioxidants, vitamins, and minerals in the fresh herbs in the salad are plenty. Protein-rich chicken tops a salad that also includes veggies like cabbage, carrots, and lettuce for a well-rounded meal. The salad’s peanuts provide a healthy fat source, making this a well-rounded and nutritious choice for lunch or dinner.
3. Easy to Prepare: The Burmese chicken salad recipe is a popular dish, in part, because it requires less effort to make. The whole process, including cooking, takes less than 30 minutes. To save time, the chicken may be prepared ahead of time or replaced with rotisserie chicken. The dressing may be prepared in advance and kept in the fridge, making this a great alternative for a fast and simple weekday supper. The Burmese chicken salad recipe is extremely flexible, since items may be added or removed according on individual desire.
How To Make Our Burmese Chicken Salad Recipe
Ingredients: (8 Servings)
For the Salad:
2 lbs boneless, skinless chicken breasts
1 head of cabbage, thinly sliced
3 carrots, peeled and julienned
1 red onion, thinly sliced
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped roasted peanuts
1/4 cup fried shallots
1/4 cup vegetable oil
For the Dressing:
1/2 cup fish sauce
1/4 cup lime juice
2 cloves garlic, minced
1-2 Thai chilies, thinly sliced
1 tablespoon palm sugar
Instructions:
1. Preheat the oven to 375°F (190°C). Rub the chicken breasts with vegetable oil and place them on a baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken cool, then shred it into bite-sized pieces.
2. n a small bowl, whisk together the fish sauce, lime juice, minced garlic, sliced Thai chilies, and palm sugar to make the dressing. Set it aside.
3. In a large bowl, mix together the thinly sliced cabbage, julienned carrots, and thinly sliced red onion.
4. Add the shredded chicken to the bowl and toss everything together.
5. Pour the dressing over the salad and mix everything together until well coated.
6. Garnish the salad with chopped cilantro, mint, roasted peanuts, and fried shallots.
7. Serve immediately and enjoy!
Nutritional Information For The Burmese Chicken Salad Recipe
Calories: 324
Carbohydrates: 14g
Protein: 35g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 91mg
Sodium: 1796mg
Potassium: 930mg
Fiber: 4g
Sugar: 7g
Prep Time: 15 minutes
Cooking Time: 25 minutes
Pots, Pans, and Cooking Equipment Needed for The Burmese Chicken Salad Recipe
Baking sheet
Mixing bowls (small and large)
Whisk
Measuring cups and spoons
Chef’s knife
Cutting board
Vegetable peeler
Julienne peeler (optional)
Best Way to Store Leftovers From The Burmese Chicken Salad Recipe
The best way to store leftovers for the Burmese chicken salad is to place it in an airtight container and store it in the refrigerator for up to 3-4 days. It is recommended to store the salad and dressing separately to prevent the salad from getting soggy. Before serving the leftovers, mix the salad and dressing together.
Substitutions For The Burmese Chicken Salad Recipe
Chicken: You can substitute the chicken with shrimp, tofu, or tempeh for a vegetarian option.
Cabbage: Napa cabbage, bok choy, or kale can be used as a substitute for cabbage.
Carrots: Daikon radish, cucumber, or bell peppers can be used as a substitute for carrots.
Fish sauce: You can use soy sauce or coconut aminos as a substitute for fish sauce.
Palm sugar: Brown sugar or honey can be used as a substitute for palm sugar.
Substitutions for a Vegetarian Version of The Burmese Chicken Salad Recipe
Replace the chicken with tofu or tempeh.
Use vegetable broth or miso instead of fish sauce.
Swap palm sugar with brown sugar or honey.
Tips and Tricks for Easier Creation
To save time, use pre-shredded carrots or a julienne peeler to cut the carrots into thin strips.
Roast the chicken breasts in advance and store them in the refrigerator until ready to use.
Make the dressing in advance and store it in an airtight container in the refrigerator for up to a week.
Use a food processor to chop the cilantro, mint, and peanuts quickly and easily.
Fry the shallots in advance and store them in an airtight container at room temperature for up to a week.
Side Dishes and Desserts For The Burmese Chicken Salad Recipe
Steamed rice
Garlic bread
Grilled vegetables
Fresh spring rolls
Mango sticky rice
How To Serve The Burmese Chicken Salad Recipe
To serve the Burmese chicken salad, toss everything together until well coated in the dressing. Transfer the salad to a large serving dish or individual plates. Garnish the salad with chopped cilantro, mint, roasted peanuts, and fried shallots. Serve immediately and enjoy!
FAQs About The Burmese Chicken Salad Recipe
Can I Make the Burmese ChickeSalad Recipe Ahead of Time?
Yes, you can make the salad and dressing in advance and store them separately in the refrigerator for up to 24 hours. Mix the salad and dressing together right before serving to prevent the salad from getting soggy.
Can I Use Pre-cooked Chicken in the Burmese Chicken Salad Recipe?
Yes, you can use pre-cooked rotisserie chicken or leftover chicken in the recipe. Simply shred the chicken into bite-sized pieces and mix it with the other ingredients.
Is the Burmese Chicken Salad Recipe Spicy?
Yes, the recipe contains Thai chilies in the dressing, which makes it spicy. However, you can adjust the amount of chilies used to suit your taste preferences.
Can I Make a Vegetarian Version of the Burmese Chicken Salad Recipe?
Yes, you can make a vegetarian version of the recipe by substituting the chicken with tofu or tempeh, and using vegetable broth or miso instead of fish sauce.
Can I Store Leftovers of the Burmese Chicken Salad Recipe?
Yes, you can store leftovers of the Burmese chicken salad in an airtight container in the refrigerator for up to 3-4 days. Store the salad and dressing separately and mix them together before serving.
Final Thoughts
The first time I made the Burmese chicken salad recipe, I was instantly smitten. In my opinion, everyone should at least try this dish once. First of all, the taste profile is superb. The dressing’s combination of sour, spicy, and sweet ingredients — fish sauce, lime juice, garlic, chili, and palm sugar — is spot on. The Burmese chicken salad recipe is finished with a wonderful topping of crunchy peanuts, crispy fried shallots, and sliced onions. The addition of fresh herbs, including cilantro and mint, gives the meal a new dimension of flavor and scent.
This Burmese chicken salad recipe’s health benefits are just one more reason I believe it should be tried by everyone. Vegetables including cabbage, carrots, and lettuce are packed into the salad for their nutritional value. The Burmese chicken salad recipe’s protein comes from the chicken, while the beneficial fats come from the peanuts. It’s a balanced dinner that’s excellent for you and tastes great.
This dish is also quite simple to prepare. Both the chicken and the dressing may be prepared in advance and kept in the fridge until needed. The Burmese chicken salad recipe is also adaptable, so you may use any ingredients you choose.
Last but not least, this Burmese chicken salad recipe is an exotic and delicious option. Because of its rarity, this meal will definitely be a conversation starter at whatever party or dinner you serve it at. You should definitely add this Burmese chicken salad recipe to your collection.
As a whole, I think the Burmese Chicken Salad recipe makes a dish that is fantastic and would suggest it to everyone. This Burmese chicken salad recipe is flavorful, wholesome, simple to prepare, and impressive to guests. You will enjoy it as much as I do after you give it a try.
Burmese Chicken Salad
Equipment
- Baking sheet
- Mixing bowls (small and large)
- whisk
- Measuring cups and spoons
- Cutting board and Chef's knife
- Vegetable Peeler
- Julienne peeler (optional)
Ingredients
For the Salad:
- 2 lbs boneless, skinless chicken breasts
- 1 head of cabbage, thinly sliced
- 3 carrots, peeled and julienned
- 1 red onion, thinly sliced
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup chopped roasted peanuts
- 1/4 cup fried shallots
- 1/4 cup vegetable oil
For the Dressing:
- 1/2 cup fish sauce
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 or 2 Thai chilies, thinly sliced
- 1 tbsp palm sugar
Instructions
- Preheat the oven to 375°F (190°C). Rub the chicken breasts with vegetable oil and place them on a baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken cool, then shred it into bite-sized pieces.
- In a small bowl, whisk together the fish sauce, lime juice, minced garlic, sliced Thai chilies, and palm sugar to make the dressing. Set it aside.
- In a large bowl, mix together the thinly sliced cabbage, julienned carrots, and thinly sliced red onion.
- Add the shredded chicken to the bowl and toss everything together.
- Pour the dressing over the salad and mix everything together until well coated.
- Garnish the salad with chopped cilantro, mint, roasted peanuts, and fried shallots.
- Serve immediately and enjoy!
Notes
Tips and Tricks
To save time, use pre-shredded carrots or a julienne peeler to cut the carrots into thin strips. Roast the chicken breasts in advance and store them in the refrigerator until ready to use. Make the dressing in advance and store it in an airtight container in the refrigerator for up to a week. Use a food processor to chop the cilantro, mint, and peanuts quickly and easily. Fry the shallots in advance and store them in an airtight container at room temperature for up to a week.Nutrition
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