Dinner for 4

Thai-Inspired Chicken Salad

Name: Thai-Inspired Chicken Salad
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 1/2 cups cooked shredded chicken; 1 head green cabbage; 1 1/2 large carrots; 1 green papaya or mango (optional); 1 cup fresh cilantro; 1/2 cup peanuts; 1/2 cup green onions; 3 1/2 red serrano peppers; salt and lime juice to taste (optional); 1/2 cup peanut butter; 1/3 cup low sodium soy sauce; 1/3 cup sesame oil; 1/4 cup rice vinegar; 2 tbsp sambal oelek; 2 tbsp sugar; 1 knob fresh ginger; 1 clove fresh garlic; 1/4 cup water to thin to desired consistency

Shredded chicken and crisp vegetables are tossed with a creamy peanut dressing for a cool, colorful salad.

$3.04per serving $$

60 minstart to table

4servings

Thai Dairy-free Family Side dishes Lunches Dinners No-cook Summer

Ingredients

3 1/2 cups cooked shredded chicken
1 head green cabbage
1 1/2 large carrots
1 green papaya or mango (optional)
1 cup fresh cilantro
1/2 cup peanuts
1/2 cup green onions
3 1/2 red serrano peppers
salt and lime juice to taste (optional)
1/2 cup peanut butter
1/3 cup low sodium soy sauce
1/3 cup sesame oil
1/4 cup rice vinegar
2 tbsp sambal oelek
2 tbsp sugar
1 knob fresh ginger
1 clove fresh garlic
1/4 cup water to thin to desired consistency

Steps

Whisk the peanut butter, soy sauce, sesame oil, rice vinegar, sambal, sugar, ginger, garlic, and water in a bowl.
Shred the cabbage and carrots, then chop the mango, cilantro, green onions, and serrano peppers.
Add the vegetables and herbs to a large bowl with the cooked chicken and peanuts.
Pour the dressing over the salad and toss until evenly coated.
Check that the thickest part of the poultry reaches 165 F before serving.
Season with salt and lime juice, then chill for 30 minutes before serving.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.