This refreshing Thai salad, known as Yam Yai, offers a burst of authentic flavors with a perfect balance of sweet, sour, salty, and spicy notes. The dish features a trio of proteins&# 226;ÂÂtender chicken, lean pork, and succulent shrimpâÂÂboiled until just cooked and then cooled. The star of the dish is the bright, pungent dressing made from fresh lime juice, white vinegar, fish sauce, brown sugar, and aromatic cilantro. It is tossed with crisp salad greens and garnished with fiery Serrano chilies and tangy pickled Thai garlic. Ideal for a light lunch or a refreshing side dish, this salad brings the zesty essence of Thai cuisine to your table. ItâÂÂs a protein-packed meal that feels light and energizing, perfect for warm weather dining.
Thai Yam Yai Siamese Princess Salad “I Love Thai Food”
Description
This refreshing Thai salad, known as Yam Yai, offers a burst of authentic flavors with a perfect balance of sweet, sour, salty, and spicy notes. The dish features a trio of proteins—tender chicken, lean pork, and succulent shrimp—boiled until just cooked and then cooled. The star of the dish is the bright, pungent dressing made from fresh lime juice, white vinegar, fish sauce, brown sugar, and aromatic cilantro. It is tossed with crisp salad greens and garnished with fiery Serrano chilies and tangy pickled Thai garlic. Ideal for a light lunch or a refreshing side dish, this salad brings the zesty essence of Thai cuisine to your table. It’s a protein-packed meal that feels light and energizing, perfect for warm weather dining.Ingredients
Directions
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Bring a large pot of water to a boil.
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Add the chicken breasts, diced pork, shrimp, and Chinese sausage to the boiling water.
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Boil for about 20 minutes, or until the pork is thoroughly cooked and the chicken is no longer pink.
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Drain the water and set the meats aside to cool.
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Place the lime juice, white vinegar, fish sauce, salt, brown sugar, cilantro, Serrano chilies, and pickled garlic into a food processor or blender.
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Add olive oil if using.
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Blend until the ingredients form a smooth, liquid dressing.
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Arrange salad greens on serving plates or in a large bowl.
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Place the cooked meats on top of the greens.
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Drizzle the salad dressing generously over the meats and greens.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 139.6kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 1.7g9%
- Cholesterol 89.9mg30%
- Sodium 127.4mg6%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 22.1g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This salad is best served fresh. If you need to prepare ahead, store the cooked meats and dressing separately in the refrigerator for up to 24 hours. Combine just before serving to maintain the crispness of the greens.
Substitutions: You can substitute the Chinese sausage with plain boiled pork if unavailable. For a milder heat, use jalapeños instead of Serrano chilies. If you do not have Thai pickled garlic, regular minced garlic can be used, though it will lack the tangy flavor.
Variations: For a vegetarian version, omit the meats and add boiled eggs, tofu, or firm vegetables like bean sprouts and green papaya.
Tip: Taste the dressing before pouring it over the salad. Adjust the balance of fish sauce (saltiness) and brown sugar (sweetness) to suit your preference. Thai salads should be vibrant and zesty.
