Burmese Chicken Salad

All the ingredients were thoroughly coated with that pickled juice from the tea leaves, while
the crunchy beans added texture. The taste was subtly bitter, sour, and salty.

Burmese Chicken Salad

Author Notes: I love how each bite of chicken is infused with the blend of aromatic coriander, pungent fish sauce, and refreshing lime. Toss in some diced cucumber when you feel like having more crunch. Pair with some tea for a snack, or serve it as a side dish with rice and any gravy-based or curry dish.  —Giao Chau

Serves 2

• 200grams cooked chicken (poached or roasted)
• 1/2cup chopped cilantro leaves
• 2hot chiles, like jalapeños, deseeded and thinly sliced
• 2fresh shallots, thinly sliced
• 3teaspoons lime juice
• 2teaspoons fish sauce
• 1teaspoon vegetable oil
• 2tablespoons fried shallots
• Salt and pepper, to taste

1. Shred the chicken meat using hands or forks.
2. Place the chicken and all of the other ingredients in a mixing bowl and gently toss. Season to taste, keeping in mind that the fish sauce itself is rather salty.

http://food52.com/recipes/40760-burmese-chicken-salad