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Kit Chan's Tangy Chicken Salad Recipe

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This recipe for Kit Chan's Tangy Chicken Salad, by , is from Airport Band Booster Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joe Wilcox
Added: Saturday, December 13, 2008


Four skinned, boneless chicken breast
2 garlic cloves, crushed and roughly chopped
2 T soy sauce
2T vegetable oil
1/2 cup coconut cream
2T palm sugar
2 T fish sauce
Juice of 1 lime
4 ounces water chestnuts, sliced
4 kaffir lime leaves, finely sliced
1 lemon grass stalk, finely sliced
1 t chopped gahngal
1 large chili, seeded and finely chopped
2 spring onions
10-12 mint leaves, torn
1 head of lettuce
Sprigs of coriander and 2 red chilies, seeded and sliced to garnish

Trim the chicken of excess fat, put in large dish. Rub with garlic, soy sauce and 1 T of oil. Marinate for 1-2 hours. Pan fry the chicken for 3-4 minutes on both sides until cooked. Remove and set aside to cool. In a small saucepan, heat the coconut cream, fish sauce, lime juice and palm sugar. Stir dissolved, then remove from heat. Cut chicken and mix all ingredients together.




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