Leftover Roast Chicken Thai Som Tam-Style Salad

200g leftover roast chicken (thigh and leg meat preferred)
1 apple
100g green beans
¼ aubergine
8 cherry tomatoes
2 bird's eye chillies
2 garlic cloves
1 lime
2 tablespoons crushed peanuts

The Dressing

2 tablespoons fish sauce
1½ tablespoons sugar
Juice of 1 lime

PREPARATION

COOKING

1. Slice the apple into fine matchsticks and cut the aubergine into similarly thin strips, then place both into a large mixing bowl.
2. Trim the green beans and halve the cherry tomatoes, preparing all the vegetables before making the dressing.
3. Finely chop the garlic and bird's eye chillies, then place them into a pestle and mortar with the lime juice.
4. Add the halved cherry tomatoes and lightly pound them to release their juices and create the base of the dressing.
5. Add the green beans and continue gently pounding until they are bruised, allowing them to absorb the dressing while retaining their crunch.
6. Stir in the fish sauce and sugar, mixing until the sugar has dissolved and the dressing is balanced with sweet, salty and sour flavours.
7. Pour the dressing over the sliced apple and aubergine, tossing everything together so the vegetables are evenly coated.
8. Gently muddle the salad for a minute, pressing the aubergine lightly into the dressing so the lime juice softens its raw texture.
9. Shred the leftover roast chicken into bite-sized pieces, using mainly the thigh and leg meat for extra flavour and moisture.
10. Arrange the dressed salad onto serving plates and scatter the shredded chicken evenly over the top.
11. Spoon over any remaining dressing from the bowl so none of the flavour is wasted.
12. Finish with crushed peanuts and serve immediately while the salad is crisp and fresh.

School of Wok Tips

• Slice the aubergine very finely so the lime juice quickly softens its texture.
• Bruising the green beans helps them absorb the dressing without cooking them.
• Chicken thigh meat stays juicier than breast and works best in this salad.
• Don't discard the dressing left in the bowl—pour it over the finished salad for maximum flavour.

FAQs

Can I use chicken breast instead of thigh?
Yes, although thigh meat is more succulent and adds extra flavour to the salad.

Why is the aubergine served raw?
The lime juice lightly softens the aubergine, giving it a texture similar to lightly steamed aubergine while keeping it fresh.

Can I substitute the apple?
Yes, green mango, papaya or another crisp fruit can be used for a more traditional Southeast Asian-style salad.