You all know how much I love Mexican food around here, and you may have picked up on my increasing love of Asian food, but did you know that I LOVE Thai? Well, I say that but I have to admit that my Thai experiences have been fairly limited (as in Pad Thai mostly). However, this recipe definitely helped quench my taste for decent Thai flavors in a town without any options whatsoever, and it made the cut with the whole family as well. Bonus!
Also a little tip* I used leftover lime cabbage from my Shredded Beef Tacos for this salad.
Chopped Thai Chicken Salad
3 boneless, skinless chicken breasts
1/2 head cabbage
1/2 head of green leaf lettuce
1/2 cup carrots, chopped or shredded
1/2 cup fresh cilantro, chopped
1/2 cup green onions, chopped
1/2 cup chopped peanuts
3 cloves garlic, minced
1 tsp minced hot pepper (I used jalapeño, as usual)
1/4 cup soy sauce
1/4 cup vinegar
3-4 T sugar
2 T fresh lime juice
2 T EVOO
1 tsp fish sauce
1/2 cup peanut butter
1/3 cup water (+ a few tbsp more if needed for consistency)
1. Poach chicken in water or chicken broth until cooked through. Shred and set in refrigerator to cool.
2. Slice cabbage and lettuce thin. Combine with prepared carrot, cilantro, and green onion. *At this point you could combine the chicken with the salad if you wanted. Refrigerate.
3. Mince garlic and pepper and place in medium bowl. Add in the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until combined. Stir in peanut butter and water and whisk until smooth.
4. Toss salad with the dressing (only what you are going to eat). Add the crushed peanuts.
5. Serve chilled and enjoy!
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