Chopped Thai Chicken Salad

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The author is Pinch of Yum. Click here to check out her blog. Inga and Justine really love the blog and get a lot of good recipes from her.



Prep time: 45 mins

Cook time: 15 mins

Yield: 4-6 servings



Description

Chopped Thai chicken salad with peanut, lime, soy, chili, cilantro topped with a homemade peanut dressing.



Ingredients:

3-4 cups cooked shredded chicken (Inga roasted 3 chicken breasts and shredded with a fork, Pinch of Yum also suggested using a rotisserie chicken)

1 head of green cabbage (3-4 cups shredded)

1-2 large carrots (2 cups grated)

1 cup fresh cilantro, chopped

1/2 cup peanuts, chopped

1/2 cup green onions, sliced

Salt and lime juice to taste



Peanut Dressing

1/2 cup peanut butter

1/3 cup soy sauce

1/3 cup toasted sesame oil

1/4 cup vinegar

2 tablespoons harissa (chili past or sriracha work, too)

2 tablespoons sugar

a squirt of Ginger Squeeze (about a ½ tbsp)

a clove of fresh garlic, peeled

1/4 cup water to thin to desired consistency



Instructions:

Chop the cabbage, carrots, cilantro, peanuts and green onions. Pulse all the ingredients in the food processor or blender. Adjust consistency with water.

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. Served chilled.

I have used the dressing on several salads since and all were delicious! It’s a great combination of flavors. Give it a try! Thanks for reading this!

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