Thai Chicken and Shrimp Salad

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Adding shrimp to this Thai salad, traditionally made with chicken, gives it other oomph. Serve the crockery with an array of lettuce leaves and rotation up spoonfuls of it with caller basil and/or mint, oregon marque other dressing and assemble composed crockery plates for an appetizer oregon entree.

If you prefer, usage each chickenhearted oregon each shrimp alternatively of a mixture.

The crockery tin beryllium prepared and refrigerated a time successful advance. It tin beryllium served chilled, but it is champion erstwhile served somewhat warm.

From Sourced columnist David Hagedorn.

Ingredients

1 spoon Thai reddish curry paste, specified arsenic Thai Kitchen brand
1 spoon Thai greenish curry paste, specified arsenic Thai Kitchen brand
3 tablespoons freshly squeezed lime juice
2 tablespoons food sauce, specified arsenic Tiparos brand
8 ounces boneless, skinless chickenhearted bosom halves, trimmed of disposable fat, past chopped into 1-inch cubes
8 ounces mean peeled and deveined (raw) shrimp, chopped into 1-inch pieces
2 tablespoons water
1/2 mean reddish onion, chopped into precise bladed strips (juilienne; 1/2 cup)
1 clump scallions, achromatic and light-green parts, chopped (1/4 cup)
1/4 cupful chopped cilantro stems
1 tablespoonful toasted atom pulverization (see NOTE)
1/4 spoon crushed reddish capsicum flakes, oregon to sensation (optional)
Large lettuce leaves, specified arsenic butterhead, reddish oak oregon babe romaine, for serving
Large basil leaves, mint leaves oregon both, for serving (may substitute Thai basil)

Nutritional Facts

Per serving (not including the lettuce)

Calories
100
Fat
1 g
Carbohydrates
4 g
Sodium
600 mg
Cholesterol
80 mg
Protein
17 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Sourced columnist David Hagedorn.

Tested by David Hagedorn.

Published January 10, 2012

Updated March 14, 2026