This recipe comes from Pinch of Yum site and it super delicious. I really like the peanut sauce that this recipe comes with. This one is super yummy. Give it a try today!
Salad Ingredients:
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3–4 cups cooked shredded chicken
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1 head of green cabbage (3–4 cups shredded)
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1–2 large carrots (2 cups grated)
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1 green papaya or mango (1–2 cups grated) (optional)
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1 cup fresh cilantro, chopped
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1/2 cup peanuts, chopped
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1/2 cup green onions, sliced
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3–4 red serrano peppers, sliced
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salt and lime juice to taste
Peanut Sauce Ingredients:
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1/2 cup peanut butter
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1/3 cup low sodium soy sauce
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1/3 cup sesame oil (toasted or dark)
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1/4 cup rice vinegar
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2 tablespoons chili paste (sriracha works, too)
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2 tablespoons sugar
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a small knob of fresh ginger, peeled
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a clove of fresh garlic, peeled
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1/4 cup water to thin to desired consistency
Directions:
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Chop: Put on some good music, pour a drink, and start choppin’!
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Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
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Thai Chicken Salad Assembly: 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. Serve chilled.
Other Tips They Gave:
Chicken: Pulled rotisserie chicken works great. You can also cook chicken breasts in the Instant Pot (12 minutes, with about a cup of water, plus salt and pepper) and then shred them.
Leftovers / Make Ahead: You can keep this for a few hours once it’s tossed with dressing – like if you make it for lunch, it’ll be pretty okay for dinner. But for best results, keep the leftover salad and dressing separate until ready to serve.