Thai Chicken Salad
By Alli BerkeyPublished on October 18, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper 5 tablespoons vegetable oil ¼ cup seasoned rice vinegar 3 tablespoons creamy peanut butter 1 ½ tablespoons fish sauce 2 heads Bibb lettuce (1 pound), leaves separated1 English cucumber, cut into 2-inch-long matchsticks¼ cup thinly sliced jarred hot cherry peppers ¼ cup fresh mint leaves, torn
Before You Begin
Milder red bell peppers can be substituted for the jarred hot cherry peppers, if desired.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and registering 160 degrees, about 6 minutes per side. Transfer chicken to cutting board, tent with foil, and let rest for 5 minutes.
- Combine vinegar, peanut butter, and fish sauce in bowl. Microwave until peanut butter has just softened, about 15 seconds. Add remaining ¼ cup oil and whisk until smooth and fully combined.
- Toss lettuce, cucumber, cherry peppers, and 3 tablespoons vinaigrette together in large bowl. Divide salad among 4 plates. Slice chicken and divide among salads. Spoon remaining vinaigrette over top and sprinkle with mint. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
5 tablespoons vegetable oil
¼ cup seasoned rice vinegar
3 tablespoons creamy peanut butter
1 ½ tablespoons fish sauce
2 heads Bibb lettuce (1 pound), leaves separated
1 English cucumber, cut into 2-inch-long matchsticks
¼ cup thinly sliced jarred hot cherry peppers
¼ cup fresh mint leaves, torn
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
5 tablespoons vegetable oil
¼ cup seasoned rice vinegar
3 tablespoons creamy peanut butter
1 ½ tablespoons fish sauce
2 heads Bibb lettuce (1 pound), leaves separated
1 English cucumber, cut into 2-inch-long matchsticks
¼ cup thinly sliced jarred hot cherry peppers
¼ cup fresh mint leaves, torn
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
5 tablespoons vegetable oil
¼ cup seasoned rice vinegar
3 tablespoons creamy peanut butter
1 ½ tablespoons fish sauce
2 heads Bibb lettuce (1 pound), leaves separated
1 English cucumber, cut into 2-inch-long matchsticks
¼ cup thinly sliced jarred hot cherry peppers
¼ cup fresh mint leaves, torn
Why This Recipe Works
We toss pan-seared chicken, Bibb lettuce, cooling cucumber, and spicy cherry peppers in a bold peanut dressing for a quick, delicious meal.
Before You Begin
Milder red bell peppers can be substituted for the jarred hot cherry peppers, if desired.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and registering 160 degrees, about 6 minutes per side. Transfer chicken to cutting board, tent with foil, and let rest for 5 minutes.
- Combine vinegar, peanut butter, and fish sauce in bowl. Microwave until peanut butter has just softened, about 15 seconds. Add remaining ¼ cup oil and whisk until smooth and fully combined.
- Toss lettuce, cucumber, cherry peppers, and 3 tablespoons vinaigrette together in large bowl. Divide salad among 4 plates. Slice chicken and divide among salads. Spoon remaining vinaigrette over top and sprinkle with mint. Serve.
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