Recipe: Chicken Salad with Mint and Roasted Sesame Seeds (Thai)

CHICKEN SALAD WITH MINT AND ROASTED SESAME SEEDS

A piece of cucumber, about 4 inches long
2 skinless chicken breast halves
3 small celery stalks, finely sliced
3 scallions, thickly sliced
2 tablespoons Thai fish sauce
2 tablespoons freshly squeezed lime juice
3 small red or green chiles, finely sliced
1 tablespoon finely chopped mint leaves
2 tablespoons roasted sesame seeds
2 tablespoons sesame oil

To prepare cucumber, cut it in half lengthwise and scrape out seeds with a teaspoon. Cut in half crosswise, then cut each half into matchstick-size pieces; set aside.

Bring saucepan of water to a boil. Add chicken breasts and poach at a gentle simmer until cooked through. Drain and let cool.

Shred meat into small pieces over bowl, letting any liquid from chicken fall into bowl. Add cucumber, celery, scallions, fish sauce, lime juice, chiles, mint, sesame seeds and sesame oil and stir well. Spoon onto a plate and serve.

Makes 4 servings
Source: Vatch's Thai Kitchen by Vatcharin Bhumichitr