Thai Chicken Salad

 

I’ve been making this for years.  It is one of the few salads that seems to appeal all year long- Good cabbage is easy to find even in colder months, and the salad is, of course,  delicious when garden-fresh cabbage, peppers and cilantro abound.  My kids love it, and left-overs, if any, are great packed for lunch the next day.  To give credit where it is due, this  is an adaptation of a recipe that first appeared in Cooking Light magazine. Over time I’ve modified it to use fewer, more readily available ingredients.  I’ve also simplified it for weeknight cooking.  This makes enough for 3-4 main dish servings.  Enjoy!

Dressing
½ c. fresh lime juice
6 T. sugar
1 clove garlic, minced
¼ c. tamari

Salad
¾ c. salted peanuts (plus more for garnish, opt.)
Rotisserie chix, meat stripped off bones and shredded
10 oz package (or 6 cups) shredded green cabbage
1 c. matchstick-cut carrots
1 small yellow bell pepper, seeded and cut into rough matchsticks
1 small red bell pepper, seeded and cut into rough matchsticks
1 c. chopped cilantro
Combine dressing ingredients in a glass jar and shake well to combine. Set aside, but shake occasionally as you assemble the salad to help sugar dissolve.

Place ¾ c. peanuts in a sandwich bag and smash with the smooth side of a meat mallet until coarsely chopped.

Place chopped 3/4 c. peanuts and remaining salad ingredients in a large bowl and use hands to toss lightly until ingredients are evenly distributed. Drizzle half of the dressing over the salad and toss again. Taste. Add more dressing, as needed, tossing after each addition. Sprinkle a few peanuts on top as garnish (opt). Serve cold or at room temperature.

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