Thai Chicken Peanut Salad

Thai Peanut Chicken Salad

Thai Chicken Peanut Salad

So as I recently mentioned, like every other overly indulgent American, I’m ramping up my resolutions and getting back on the healthy track after a gluttonous holiday season. This means lots of salads, but as we know, I LOVE salads so this isn’t really a punishment for me.

This salad features all the aspects of Thai food that we know and love – it incorporates sour, sweet, tangy, spicy. You have tons of vegetables, protein from the chicken and nuts, but also a nice addition of… papaya! Try to get green papaya if you can, I thought I bought a green one but when I peeled it, it was definitely ripe and orange inside. How can you tell when a papaya is green versus ripe? This is something I should look into.

Thai Peanut Chicken Salad

1 whole chicken breast, grilled and chopped into bite-sized pieces
4c finely chopped cabbage (your choice, red/green/both)
1c julienned carrots
1/2c julienned papaya
1/2c crushed roasted peanuts
1/2c snow pea shoots
1/2 scallions or green onions, chopped
1 small avocado, diced
handful of cilantro sprigs, roughly chopped

Combine all salad ingredients in a big ol’ bowl.

1/4c rice vinegar
2tbsp soy sauce or tamari
1tbsp fish sauce
2tbsp fresh lime juice
2-3 minced garlic cloves
1-2 tbsp coconut nectar and/or agave syrup, depending on how sweet you like it
1/4c peanut butter
another handful of ground peanuts
pinch of red pepper flakes
1/8c hot water, to help melt the peanut butter

Combine thoroughly – I like to shake everything together in a mason jar. (I know, I know. Mason jars. Sigh.)

And that’s that! Your crunchy Thai salad is about set to go. Toss most of the dressing into the salad and divide into bowls, topped with a small drizzle of additional dressing, more peanuts, and possibly another handful of cilantro (depending on your feelings – I’m one of those “cilantro tastes like soap” types so I err on the side of less).

This should make about 4 portions, depending on how many vegetables you feel like stuffing in your face. It makes great leftovers for lunch the next day, too! The cabbage etc. is all sturdy enough to stand up to the dressing, it won’t get soggy too quickly.

For more healthy recipes, cocktails, food travel, and restaurant reviews, check out ES Emily’s individual blog, A Time to Kale, or tweet her @emilyteachout.

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