Thai Chicken Salad (Print Version)
# Ingredients:
→ Protein
01 -
1 pound chicken breasts, no bone or skin
→ Vegetables
02 -
1/2 cup chopped fresh cilantro
03 -
1 red bell pepper, sliced thin
04 -
1 cup carrots, finely grated
05 -
2 cups mix of shredded purple and green cabbage
→ Dressing
06 -
Juice squeezed from 2 fresh limes
07 -
1 to 2 teaspoons of Sriracha (adjust heat to your liking)
08 -
2 tablespoons of fish sauce
09 -
1 tablespoon of white sugar
→ Garnish
10 -
1/4 cup peanuts, chopped and lightly toasted
# Instructions:
01 -
Boil the chicken breasts in salted water until fully cooked (this'll take about 20 minutes). Let them cool off completely, then shred into smaller chunks.
02 -
In a big bowl, toss together the carrots, bell pepper slices, chopped cilantro, and cabbage.
03 -
In a separate smaller bowl, stir together the lime juice, sugar, fish sauce, and Sriracha until it’s smooth and tastes great.
04 -
Toss the shredded chicken and toasted peanuts with your veggie mix. Pour in the dressing and gently turn everything over until it’s well-coated.
05 -
Enjoy it as soon as it’s ready for the freshest, tastiest salad.
# Notes:
01 -
For better flavor, let the salad chill in the fridge for about 15 minutes before digging in.