Name: Asian Chicken Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

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Asian Chicken Salad

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