Asian Chicken Salad

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 large skinless, boneless chicken breasts (about 12 ounces each), halved lengthwise
  • 4 slices peeled fresh ginger
  • 3 tablespoons fresh lime juice
  • 3 tablespoons peanut oil
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons fish sauce
  • 1/2 teaspoon Sriracha
  • 1/2 head napa cabbage, thinly sliced
  • 2 carrots, grated
  • 4 ounces snow peas, trimmed and thinly sliced on the diagonal
  • 1/2 cup fresh mint leaves, torn
  • 1/3 cup chopped salted peanuts
Directions
  • Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.

  • Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.

  • Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.

  • Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.

  • Photograph by Ryan Dausch


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