Function food thai chicken salad

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Servs: 6  Prep: 35m  Cook: 5m  

This is thai chicken salad that i prepared for a function of 220ppl. Its easy, simple and is so light.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 tablespoons vegetable oil or light olive oil (for marinade) 2 tablespoons vegetable oil or light olive oil (for marinade)
•   2 cloves garlic, crushed 2 cloves garlic, crushed
•   2 tablespoons grated fresh ginger 2 tablespoons grated fresh ginger
•   ? teaspoon black pepper, ground ? teaspoon black pepper, ground
•   ? teaspoon white pepper, ground ? teaspoon white pepper, ground
•   500g chicken tenderloins, flattened lightly, halved 500g chicken tenderloins, flattened lightly, halved
•   3 tablespoons vegetable oil or light olive oil, extra (for dressing) 3 tablespoons vegetable oil or light olive oil, extra (for dressing)
•   finely grated zest and juice of 1 lemon and 1 lime finely grated zest and juice of 1 lemon and 1 lime
•   1? tablespoons fish sauce 1? tablespoons fish sauce
•   1 teaspoons chilli powder, ground 1 teaspoons chilli powder, ground
•   2 teaspoons honey, or 1 teaspoon white sugar 2 teaspoons honey, or 1 teaspoon white sugar
•   1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
•   1 bunch mint leaves, picked 1 bunch mint leaves, picked
•   ? bunch Thai basil, leaves picked and torn ? bunch Thai basil, leaves picked and torn
•   4 eschalots, thinly sliced 4 eschalots, thinly sliced
•   2 medium Lebanese cucumber, roughly chopped 2 medium Lebanese cucumber, roughly chopped
•   2 large ripe salad tomatoes, roughly chopped 2 large ripe salad tomatoes, roughly chopped
•   1 red capsicum, sliced (3-4mm thick and 2-3cm long) 1 red capsicum, sliced (3-4mm thick and 2-3cm long)
•   1 cup bean sprouts 1 cup bean sprouts
•   1 pkt rice noodles slightly cooked 1 pkt rice noodles slightly cooked

Instructions

1. In a large mixing bowl, combine oil, garlic, ginger, pepper and chicken. Toss to coat. Set aside 10 minutes or longer if you have the time.
2. Pre-heat char-grill, grill plate or large flat pan.
3. Cook chicken 8-10 minutes or until cooked through. Halve tenderloins if very large. Alternatively; pre-heat oven to 180?C (160?C fan-forced). Lay tenderloins on a baking paper lined baking tray, cook 15-18 minutes until cooked through.
4. Meanwhile, combine extra oil, lemon juice and zest, fish sauce, chilli powder, honey and lemon grass in a medium bowl; whisk to combine.
5. Toss remaining ingredients together in a large mixing bowl. Add warm chicken strips and drizzle with dressing. Toss again, briefly, to coat evenly with dressing.
6. Transfer to a large serving plate. Serve immediately.

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