Thai Chicken Salad with Creamy Peanut Sauce
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Yield: 6
A beautiful salad utilizing an array of flavors and colors. Crunchy, tangy, and fresh. Pairs perfectly with my Creamy Thai Peanut Sauce.
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Ingredients
- 3 cups thinly sliced/shredded green cabbage
- 1-2 cups red cabbage depends on how much you want to make
- 4 cups sliced chicken thighs seasoned lightly w/ S&P
- 2 cups grated carrots (about 2 carrots)
- 1 ripe mango
- ½ cup sliced green onions
- 1 cup fresh cilantro chopped
- 1 jalapeno chopped
- ½ cup peanuts chopped
- lime freshly squeezed, to taste
- one recipe Creamy Thai Peanut Sauce
Instructions
- Prep. Rinse, trim & season chicken thighs. Pan sear until golden brown on both sides, then finish cooking in an oven heated to 350 F until the internal temperature reaches 165 F.
- Meanwhile, thinly slice/shred green cabbage and red cabbage. Slice green onions. Chop cilantro, peanuts, and jalapeno (using a sandwich bag to protect your hand). Peel and grate carrots and mango. Add all to a very large mixing bowl as you go. Add a squeeze or two of lime. Stir to combine.
- Once the chicken is cooked through, allow it to cool. You may refrigerate your salad mixture in the meantime. If using already shredded chicken, simply add to bowl & chill. Once chicken thighs are cool, chop and add to bowl. Serve cold with Creamy Thai Peanut Sauce.
Notes
- Be careful of what peanuts you use. Plain or dry roasted is the best. If you're using lightly salted, be weary of how much soy sauce you put in the Creamy Thai Peanut Sauce. You don't want to make it overly salty.
- Go here for my Peanut Sauce (Super Creamy) - Gluten Free, Easy, Clean Ingredients recipe.
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