Chopped Thai Chicken Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salad Ingredients:
2 boneless skinless chicken breast
1 small head green or white cabbage ( 2-3 cups shredded)
1 large carrot (1 ½ cups shredded)
Mango (1 ½ cups diced)
½ cup fresh cilantro
½ cup green onion
½ cup chopped peanuts
Be creative and consider adding to taste: jicama, mint, red onion, red or green peppers, basil, or exchange the mango for mandarin oranges, papaya…
Dressing Ingredients:
(Note: This is a DOUBLE recipe. Extra dressing keeps well and is great with pork or with chicken satay.)
4 cloves garlic – minced
¾ teaspoon hot pepper
4 tablespoons soy sauce ( low sodium)
4 tablespoons rice vinegar
4 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons sesame oil
¾ teaspoon Sriracha
¾ cup smooth peanut butter
¼ teaspoon salt
1 tablespoon fresh ginger mash
Less than ¼ cup
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Directions: |
Directions:1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for about 15 – 20 minutes until chicken is done. When chicken is done, remove from heat, drain, cool, and shred. (or, buy a roasted chicken and shred about 12- 16 ounces of meat.)
2. Chop the cabbage very thin, like you would for coleslaw. Peel and grate the carrot. Dice the mango. Chop the cilantro and scallions.
3. Toss the greens with the chicken and keep chilled.
4. Chop the peanuts. Put aside.
5. For the dressing, use a blender with the individual serving container. Combine all
ingredients and blend until smooth.
6. Toss the salad with dressing. Add the crushed peanuts. My preference is to allow each person to dress their own salad to taste. If dressing the entire salad, take care not to over dress it. About half of the dressing will be sufficient.
7. Keep the remainder of the dressing refrigerated or freeze for future use. |
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Number Of
Servings: |
Number Of
Servings:2-4 |
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