Burmese Chicken Salad Recipe

Chicken breast: Cooked and shredded, this forms the protein base of the salad.

Cabbage: Shredded for a crunchy texture.

Carrot: Julienned to add sweetness and color.

Cilantro: Chopped to add a fresh, herbal flavor.

Peanuts: Crushed to provide a crunchy topping.

Fish sauce: Adds a savory, umami flavor to the dressing.

Lime juice: Freshly squeezed to add tanginess to the dressing.

Soy sauce: Adds a salty, savory element to the dressing.

Sugar: Balances the flavors in the dressing.

Garlic: Minced to add a pungent, aromatic note to the dressing.

When preparing the cabbage and carrot for the salad, use a mandoline slicer to achieve uniform, thin slices. This ensures even texture and better integration of flavors in each bite. Additionally, to enhance the flavor of the crushed peanuts, lightly toast them in a dry skillet over medium heat until they are golden brown and fragrant. This extra step will add a deeper, nutty flavor to the Burmese chicken salad.

• cooked and shredded chicken breast - Substitute with cooked and shredded turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, making it a suitable alternative.

• shredded cabbage - Substitute with shredded napa cabbage: Napa cabbage has a milder flavor and a similar crunchy texture, which works well in salads.

• julienned carrot - Substitute with julienned daikon radish: Daikon radish provides a similar crunch and a slightly peppery flavor that complements the salad.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly bitter taste that can replace the herbaceous notes of cilantro.

• crushed peanuts - Substitute with crushed cashews: Cashews have a creamy texture and a mild flavor that can mimic the richness of peanuts.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertones. Add a bit of lime juice for acidity.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the overall flavor of the salad.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent. Use about half the amount.

• To store your Burmese chicken salad, place it in an airtight container. This will keep the salad fresh and prevent it from absorbing any unwanted odors from the fridge.
• Keep the container in the refrigerator, where it can stay fresh for up to 3 days. The cabbage and carrots will remain crisp, and the flavors will meld beautifully over time.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This will prevent the vegetables from becoming soggy. Simply toss the salad with the dressing just before serving.
• For freezing, it's best to avoid freezing the entire salad as the cabbage and carrots can become mushy. Instead, freeze only the shredded chicken in a freezer-safe bag or container. Label it with the date for easy tracking.
• When ready to use, thaw the chicken in the refrigerator overnight. Once thawed, combine it with fresh cabbage, carrots, and cilantro, and prepare the dressing as per the recipe.
• If you have leftover dressing, store it in a small jar or container in the refrigerator. It will stay fresh for up to a week and can be used for other salads or as a marinade for grilled meats.
• To maintain the crunch of the peanuts, store them separately in a small airtight container at room temperature. Add them to the salad just before serving to ensure they remain crispy.

• Gently warm the shredded chicken in a skillet over medium heat. Add a splash of chicken broth to keep it moist. Avoid overcooking to prevent drying out.
• For a quick microwave option, place the chicken in a microwave-safe dish, cover with a damp paper towel, and heat on medium power in 30-second intervals until warmed through.
• To maintain the crunch of the shredded cabbage and julienned carrot, reheat them separately from the chicken. You can lightly sauté them in a pan with a bit of olive oil for a minute or two.
• If you prefer a cold salad, simply toss the chicken with the cabbage and carrot straight from the fridge. The lime juice and fish sauce dressing will still infuse the salad with vibrant flavors.
• Refresh the cilantro and crushed peanuts by adding them just before serving to retain their fresh taste and crunch.
• If the salad seems dry after reheating, mix a quick extra batch of the dressing with fish sauce, lime juice, soy sauce, sugar, and minced garlic to drizzle over the top.

• Large mixing bowl: To combine the shredded chicken, cabbage, carrot, and cilantro.

• Small bowl: To whisk together the fish sauce, lime juice, soy sauce, sugar, and minced garlic.

• Whisk: To mix the dressing ingredients thoroughly.

• Knife: To chop the cilantro and mince the garlic.

• Cutting board: To provide a surface for chopping the cilantro and mincing the garlic.

• Measuring cups: To measure out the shredded cabbage, julienned carrot, and chopped cilantro.

• Measuring spoons: To measure the fish sauce, lime juice, soy sauce, and sugar.

• Garlic press: To mince the garlic, if you prefer not to use a knife.

• Serving spoon: To toss the salad and serve it.

• Crushing tool: To crush the peanuts, if they are not pre-crushed.

Pre-cook the chicken: Use pre-cooked chicken breast from the store to save cooking time.

Pre-shredded vegetables: Buy pre-shredded cabbage and carrots to skip the chopping.

Ready-made dressing: Use a store-bought dressing similar to the recipe to save mixing time.

Batch prep: Prepare larger quantities of chicken and vegetables in advance for multiple meals.

Use a food processor: Quickly chop cilantro and other ingredients using a food processor.