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15 Burmese Chicken Salad Recipe

Burmese Chicken Salad

324kcal
5 from 1 vote
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Prep 15 minutes
Cook 25 minutes
By shredding the chicken, you'll take on more of the dressing's taste, giving you a delicious and well-rounded salad.
Servings 8 people
Course Lunch, Salad, Side Dish
Cuisine Myanmar

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

Equipment

  • Baking sheet
  • Mixing bowls (small and large)
  • whisk
  • Measuring cups and spoons
  • Cutting board and Chef's knife
  • Vegetable Peeler
  • Julienne peeler (optional)

Method

  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. 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.
  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!

Nutrition

Serving1bowlCalories324kcalCarbohydrates14gProtein35gFat14gSaturated Fat2gCholesterol91mgSodium1796mgPotassium930mgFiber4gSugar7g

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.

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