Thai Chicken Salad aka Yum Gai
Jennifer Brotchie
You've eaten it at your favorite Thai restaurant. Yum Gai, Thai Chicken Salad. A flavor packed chicken dish that can be eaten as a salad or as a meal with a side of steamed jasmine rice. This is my mom's recipe that she used at her restaurant. You'll have to go shopping at your local Asian market for a bottle of Thai chili jam to make this recipe authentically, but you don't need it to still be able to indulge in a delicious, healthy chicken salad.
Course Main Course, Salad
Cuisine Thai
Marinade
- 1 lb chicken breast or chicken thigh I prefer chicken thigh.
- 1/2 tsp white pepper
- 2 T lime juice Lemon juice is a fine substitute.
- 2 T fish sauce I prefer Squid Brand.
Dressing
- 2 cloves garlic, finely chopped
- 1/2 c shallot, finely sliced Red onion is a fine substitute.
- 2 T fish sauce
- 3 T palm sugar or honey
- 1/2 lime lime juice Lemon juice is a fine substitute.
- 1/2 c cilantro, roughly chopped
- 1/2 c mint leaves, roughly chopped can omit if not available but highly suggest
- 1 T Thai Chili Jam (optional) Optional, but highly suggested. See my YouTube channel for description.
- 1 T toasted rice powder
- optional sliced cucumbers and tomato for garnish
- optional chili pepper flakes and/or chopped Thai Chili pepper to taste for added heat
Marinade chicken with white pepper, lime juice and fish sauce for at least an hour. Grill to cook.
In a small bowl, combine 1 T Thai Chili Jam and 1 T lime juice, mix to loosen chili jam. Set aside.
For dressing, combine in a bowl, garlic to toasted rice powder. Add loosened chili jam and mix to well.
Slice grilled chicken and combine with dressing, mix well.
Optional: add romaine lettuce for a salad or serve with steamed jasmine rice.
Keyword Asian Recipes, Chicken Salad, Salad, Thai Chicken Dish, Thai Cuisine, Thai Food at Home, Thai Food Recipes