Thai Peanut Chicken Crunch Salad
If you love those big crunchy peanut chicken salads from restaurants, this one delivers the same addictive combination at home. Tender shredded chicken lands in a bowl of crisp cabbage, cucumber, carrots, and red onion, all tossed with a creamy peanut dressing that balances salty, sweet, and some heat. It is messy, crunchy, a little spicy, and extremely hard to stop eating.
Servings: Four
INGREDIENTS
2 boneless skinless chicken breasts
6 cups water
1 teaspoon kosher salt
2 cups shredded red cabbage
1 cup shredded carrots
1 cucumber
1/4 cup thinly sliced red onion
1/3 cup chopped cilantro
1/4 cup roasted peanuts
Peanut Dressing
3 tablespoons tamari
1 tablespoon sriracha
1-2 teaspoons honey (adjust to your taste)
1 teaspoon sesame oil
1/4 cup peanut butter
1 garlic clove
Juice 1/2 lime
1/4 cup water
PREPARATION
Poach chicken: Add chicken breasts to 6 cups water and 1 teaspoon kosher salt and bring to a boil in a medium saucepan. Once boiling, skim any foam, then turn off and remove from heat, cover, and let sit 15-20 minutes until cooked through.
Shred chicken: Remove chicken from poaching liquid and let cool slightly. Shred with two forks into bite sized pieces or use your hands.
Make peanut dressing: Blend tamari, sriracha, 1-2 teaspoons honey, sesame oil, peanut butter, 1 minced garlic clove, juice 1/2 lime, and water until smooth and pourable. Taste and adjust any seasonings.
Prepare vegetables: Thinly slice cucumber and red onion. Place in a large bowl with shredded red cabbage and shredded carrots.
Plate: Add shredded chicken to vegetables, drizzle with peanut dressing, and toss until evenly coated. Top with roasted peanuts and cilantro leaves.
Notes:
If chicken breasts are large, allow up to 25 minutes covered in the hot water to ensure they cook through.
Thinly sliced Napa cabbage or shredded romaine can replace some or all of the red cabbage for a lighter texture.
Omit the honey if you like or add more to your taste.
