Description
This vibrant Thai-inspired chicken salad is a perfect fusion dish, combining tender poached chicken breast with a crunchy blend of cabbage, fresh mint, and toasted peanuts. Tossed in a zesty, homemade lime-chili dressing, it achieves the hallmark Southeast Asian balance of sour, sweet, and spicy. It is a light yet protein-packed meal that is as satisfying for a quick weekday lunch as it is for an impressive dinner party alternative.
Ingredients
2 large boneless, skinless chicken breasts
3 tbsp fish sauce (or soy sauce)
4 tbsp fresh lime juice
1 tbsp brown sugar
2 Thai bird’s eye chilies, minced
4 cups cabbage, thinly sliced
0.5 cup fresh mint leaves
0.3 cup roasted peanuts, crushed
Ginger slices (for poaching)
Instructions
Bring a large pot of water to a boil with ginger slices and salt.
Add chicken breasts into the water and simmer for 10 minutes until cooked through.
Remove chicken, let it cool slightly, and shred into pieces.
In a small bowl, whisk together fish sauce, lime juice, brown sugar, and minced chilies to create the dressing.
In a large mixing bowl, combine the shredded chicken and sliced cabbage.
Pour the dressing over the salad and toss well to coat.
Garnish with fresh mint and crushed peanuts before serving.
Notes
Ensure the chicken is fully cooled before tossing with the greens to keep the cabbage crisp. You can substitute chicken with turkey breast or use extra firm tofu for a vegetarian twist. Adjust the chili levels to match your palate preference.
- Prep Time: 20
- Cook Time: 15
- Category: Recipes
- Method: Poaching
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 salad bowl
- Calories: 285
- Sugar: 5g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg