Thai chicken salad

2 chicken breasts
romaine lettuce, a few big leaves, chopped
2 carrots, shredded
1 mango, diced in little cubes
1/2 bunch of cilantro, chopped
1/2 bunch of green onions, thinly sliced
70 gr salted peanuts, coarsely chopped

Dressing:
2 tsp minced garlic, e.g. from Blue dragon
1/2 tsp minced chili , e.g. from Blue dragon
2 tbsp soy sauce
2 tbsp vinegar
1 tbsp coconut palm sugar
1 tbsp lime juice (about half a lime)
1 tbsp olive oil
1/2 tsp fish sauce, e.g. from Blue dragon
60 gr peanut butter
60 ml water

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Heat water on high heat in a medium pot until it boils and add the chicken breasts. Put the heat to medium-low and boil for 10-15 minutes or until the chicken breasts are fully cooked.

Remove from the pot and put in a bowl. Let it cool for a bit or use forks to shred the chicken. Put the chicken and all the vegetables in a big bowl.

Make the dressing by mixing garlic and minced chili with soy sauce, vinegar, sugar, lime juice, oil and fish sauce. Mix well. Add peanut butter and water and mix well.

Pour the dressing over the salad just before serving and add peanuts on top.


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