Thai Chicken salad
This recipe comes from Pinch of Yum site and it super delicious. I really like the peanut sauce that this recipe comes with. This one is super yummy. Give it a try today!
3–4 cups cooked shredded chicken
1 head of green cabbage (3–4 cups shredded)
1–2 large carrots (2 cups grated)
1 green papaya or mango (1–2 cups grated) (optional)
1 cup fresh cilantro, chopped
1/2 cup peanuts, chopped
1/2 cup green onions, sliced
3–4 red serrano peppers, sliced
salt and lime juice to taste
Peanut Sauce Ingredients:
1/2 cup peanut butter
1/3 cup low sodium soy sauce
1/3 cup sesame oil (toasted or dark)
1/4 cup rice vinegar
2 tablespoons chili paste (sriracha works, too)
2 tablespoons sugar
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled
1/4 cup water to thin to desired consistency
Chop: Put on some good music, pour a drink, and start choppin’!
Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.
Other Tips They Gave:
Chicken: Pulled rotisserie chicken works great. You can also cook chicken breasts in the Instant Pot (12 minutes, with about a cup of water, plus salt and pepper) and then shred them.
Leftovers / Make Ahead: You can keep this for a few hours once it’s tossed with dressing – like if you make it for lunch, it’ll be pretty okay for dinner. But for best results, keep the leftover salad and dressing separate until ready to serve.