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Posted on Wed 7th May 2025

Roast Chicken Som Tam

Got leftover roast chicken? Turn it into a bold and refreshing Thai-style salad!

Cuisine

Thai

Time

20 mins

Servings

1-2

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recipe

Ingredients

  • 1 cooked chicken thigh (or leg meat), shredded

  • ½ apple, sliced into matchsticks

  • Small piece raw aubergine, sliced into thin matchsticks

  • Handful green beans, cut into short lengths

  • 2–3 cherry tomatoes, halved

  • 1–2 Thai bird’s eye chillies (to taste), finely chopped

  • 1 garlic clove, finely chopped

  • Juice of 1 lime

  • 2 tbsp fish sauce

  • 1½ tbsp sugar

  • Crushed peanuts (to garnish)

Method

Preparation

  1. Prep your veg: Slice apple and aubergine into matchsticks. Chop green beans into bite-sized pieces. Halve cherry tomatoes.

  2. Make the dressing: In a pestle and mortar, pound garlic and chillies together. Add lime juice, fish sauce, and sugar. Pound in tomatoes and green beans to lightly bruise them.

Cooking

  1. Mix it up: Toss aubergine and apple into the bowl with the dressing. Muddle gently to coat everything well and allow the lime juice to soften the raw aubergine.

  2. Add protein: Top with shredded roast chicken.

  3. Finish: Sprinkle with crushed peanuts and serve immediately.

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How to cook Roast Chicken Som Tam