Thai chopped chicken salad
This absolutely gorgeous salad is taken from the Pinch of Yum website. The flavours are really punchy and explode, gloriously in your mouth. This salad is lovely and filling on it’s own but equally yummy as a sandwich or wrap filling. It really comes into its own the next day once the flavours have had time to mingle and get to know each other a bit better. Highly recommended! You can find the original recipe here.
2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded)
1 large carrot, grated
½ cup fresh coriander
½ cup spring onions
½ cup chopped peanuts
2 cloves garlic, minced3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)2 tbsps soy sauce
2 tbsps rice wine vinegar
2 tbsps sugar
1 tbsp fresh lime juice
1 tbsp oil
½ tsp fish sauce
¼ cup peanut butter
¼ cup water
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.
Shred the cabbage into fine strips. Peel and grate the carrots. Roughly chop the coriander and spring 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.
Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day.