|Chopped Thai Chicken Salad - Pinch of Yum|
Today’s recipe is one I’m so excited about – and everyone’s who’s tasted it agrees that excitement is warranted. It turns on its head my usual trepidation that a salad will not make me happy, will not fill me up, will be a necessary evil, because it has great bite and makes you feel that you’re eating something worth eating.It’s from Pinch of Yum, which is one of my new favourite blogs for food.
Chopped Thai Chicken Salad
From Pinch of Yum
For the salad:2 boneless skinless chicken breasts, cooked and shredded
2 cups shredded cabbage
1½ cups shredded carrot
1½ cups shredded green papaya
½ cup roughly-chopped fresh cilantro
½ cup chopped green onions
½ cup chopped peanuts
For the dressing:2 cloves garlic, minced
3 bird’s eye chillies (deseeded, if you don’t want it to be too spicy), minced
2 tbsp soya sauce
2 tbsp vinegar
2 tbsp sugar
1 tbsp fresh lime juice
1 tbsp oil
½ tsp fish sauce
¼ cup peanut butter
¼ cup water (I didn’t use this)
Toss the shredded chicken and vegetables in a large bowl and keep chilled.
Make the dressing: Place the garlic, chillies, soya sauce, vinegar, sugar, lime juice, oil and fish sauce in a small mixing bowl. Whisk until smooth. Add the peanut butter and water (if using) and whisk again until smooth and creamy.
Toss the salad with the dressing. Add the crushed peanuts. Serve chilled.
Note: Leftovers can be stored in the fridge for up to one day.
For best results, keep the leftover salad and dressing separate until ready to serve.
This is a great salad to take to work – and I do! J