Thai Chicken Salad (Print Version)
# Ingredients:
→ Chicken Ingredients
01 -
1/4 cup tamari or low-sodium soy sauce
02 -
2 teaspoons freshly grated ginger
03 -
1 tablespoon garlic, finely minced
04 -
1-2 tablespoons light brown sugar
05 -
1 tablespoon rice vinegar
06 -
1 pound chicken breast, diced into 1-inch pieces
07 -
1 tablespoon sesame oil, toasted
08 -
1 tablespoon sesame seeds
09 -
1 tablespoon tahini
10 -
1 tablespoon sriracha
→ Salad Mix
11 -
3 cups green cabbage, shredded
12 -
3 cups purple cabbage, shredded
13 -
1 cup carrots, shredded
14 -
1/2 cup green onions, diced
15 -
1/4 cup peanuts, roughly chopped
16 -
1/2 cup edamame, hulled
17 -
1 red bell pepper, sliced thinly
18 -
1/2 cup cilantro, chopped
→ Peanut Dressing
19 -
1 tablespoon sesame oil, toasted
20 -
2 tablespoons rice vinegar
21 -
1 teaspoon finely grated ginger
22 -
1 teaspoon minced garlic
23 -
2 teaspoons sriracha
24 -
3 tablespoons creamy, natural peanut butter
25 -
2 tablespoons tamari or low-sodium soy sauce
26 -
2 tablespoons honey
27 -
2 tablespoons warm water, more if needed for thinning
# Instructions:
01 -
Dice the chicken into cubes that are about 1-inch big. Stir all marinade parts together in a wide dish and toss in the chicken. Leave it to soak while you handle other tasks.
02 -
Mix everything for the dressing in a bowl until it's silky smooth. Add a splash of water if it's too thick. Put it aside for now.
03 -
Shred cabbages (a mandoline makes it quicker, but it's optional), prep the other vegetables, and toss them all together in a huge bowl.
04 -
Warm up some oil in a pan over medium heat. Brown the marinated chicken for around 3 minutes on each side. Next, pour in the leftover marinade and cook until the meat hits 165°F inside, and the sauce thickens up.
05 -
Pour your choice of dressing over the salad and mix it well. Add the slightly warm chicken on top, stir gently, and sprinkle some extra sesame seeds or cilantro if you'd like.
# Notes:
01 -
Feel free to swap veggies depending on what you like.
02 -
You can use almond butter, sunflower butter, or more tahini instead of peanut butter.