Chicken salad, Burma style from Burma: Rivers of Flavor by Naomi Duguid

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Accompaniments: Toasted chickpea flour

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 02, 2016

    I loved everything about this dish, including the chile (in our case, a serrano chile). It tasted light with the lime juice and herbs but was pretty filling nonetheless. I also loved the shallots three ways-oil, fresh, and fried. I used the optional toasted chickpea flour, and sprinkled lightly and at the end it didn't get gloopy, just added a nice note of nuttiness.

  • westminstr on July 19, 2013

    I had some leftover rotisserie chicken and decided to use it up in a Burma-inspired chicken salad. I did not have fried shallots, shallot oil, or toasted chickpea flour. I tossed my shredded chicken with sliced shallots, lime juice, mint, cilantro and olive oil.This was excellent! I'm sure it would have been even better with the additional ingredients -- next time!

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