chopped thai chicken salad

This simple chopped Thai chicken salad has incredible flavors - peanut, lime, soy, chili, cilantro. Topped with a homemade dressing. Healthy and fresh. #salad #recipe #cleaneating #healthy

chopped thai chicken salad , .

This simple chopped Thai chicken salad has incredible flavors – peanut, lime, soy, chili, cilantro. Topped with a homemade dressing. Healthy and fresh.

Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 8 Servings

INGREDIENTS:


2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded)
1 large carrot (1 1/2 cups shredded)
1 green papaya (1 1/2 cups shredded)
1/2 cup fresh cilantro
1/2 cup green onions
1/2 cup chopped peanuts
dressing
2 cloves garlic
3 bird’s eye chili peppers (sub 1/2 teaspoon minced hot pepper)
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
1/2 teaspoon fish sauce
1/4 cup peanut butter
1/4 cup water

INSTRUCTIONS:


• Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.

• Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

• Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

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