2 people · Easy · 30 min · ₭ Average

This is not a regular salad! It uses left over fried chicken and you still get that crunch like it was fresh out of the fryer (fryer not required). I used my favorite trick to soften the kale and drizzled it with a delicious Lao dressing.

Credit FB Saeng Douangdara, YT Lao Food at Saeng’s Kitchen

Ingredients

Salad

• 2 fried chicken, I used drumsticks
• 100 g of kale salad
• 1 tablespoon of olive oil
• ¼ cup of red onion, thin slices
• 4 cherry tomatoes, whole
• coriander, to garnish

Dressing

• 3 tablespoons of olive oil
• ½ teaspoon of bird's-eye chili, ground
• ½ lime juice, press the juice from half a lime
• 1 clove of garlic
• ½ teaspoon of roasted sticky rice powder
• ½ tablespoon of honey
• ½ teaspoon of fish sauce

Preparation

Dressing

1. Mix all the dressing ingredients into a mason jar and shake until well mix or whisk.

Chicken

1. Take the skin off the chicken and tear the meat and place it in a separate bowl.

2. Heat a small pan with oil on medium heat and cook for about 2 minutes until the skin becomes crispy.

Salad

1. Tear the kale leaves from the stem and continue tearing the leaves into bite size pieces and place it in a large bowl.

2. Rub oil onto both hands and gently massage all the kale leaves.

3. Drizzle desired amount of dressing.

4. Top the salad with halved cherry tomatoes, thinly sliced red onion, cilantro, and chicken meat and crispy skin.

Notes: place the extra dressing in the fridge and it will last for 1 month. Make sure to shake it well before using it.

Tools you will need for this recipe

• mason jar
• frying pan