Thai Chicken Salad

From The Culinary Couple | Adapted from How Sweet It Is and A Cambridge Story

Serves 4.

Ingredients for Salad

  • 1 pound chicken breasts
  • 1 teaspoon olive oil
  •  1 bag coleslaw mix
  • 1 cup chopped cucumbers
  • 2 cups chopped carrots
  • 6 green onions, sliced
  • 1/2 cup fresh cilantro, torn
  • 1/2 cup fresh mint, torn
  • salt and pepper to taste

Ingredients for Dressing

  • 1 tablespoon chili garlic sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon ginger, grated
  • 3 garlic cloves, pressed or finely minced
  • 2 limes, juiced

Directions

  1. Add oil to a large skillet set over medium heat. Season chicken with salt and pepper. Cook chicken, about 7 minutes on each side. Let cool for 5 minutes. Shred with a stand mixer (or by hand).
  2. Toss together salad ingredients in a large bowl.
  3. In a small bowl, whisk together ingredients for the dressing. Drizzle on top, toss, and serve immediately.
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