TGIF y’all from this Hungry Southern Belle! I hope that you all are all looking forward to a great weekend! The temps are still super high out there. so I thought a refreshing and spicy treat was in order! This recipe for a Thai Chicken Salad made for a flavorful, filling dinner (and then leftover lunch) that’s both high in protein and low in fat and calories (if you’re paying attention to those kind of things). I used leftover smoked chicken that Riche had prepared on the Big Green Egg but for the purposes of this recipe, I included the cooking instructions for the chicken. I also cheated just a little bit and purchased a pre-shredded cabbage mixture but also included those instructions as well. This is a perfect blend of texture and flavor with all of the crunch vegetables and the citrus/heat in the dressing. Enjoy y’all!!!
Thai Chicken Salad
For the salad:
1 chicken breast, about 7 to 8 ounces, cubed
1 clove garlic, minced
1 1/2 cup Napa cabbage, shredded
1 cup red cabbage, shredded
1 cup papaya or mango, cut into matchsticks
1 cup carrots, shredded
1/2 cup daikon, shredded
1/4 cup green onion, minced
1/4 cup cilantro, chopped
1 tablespoon olive oil
1/2 lime, cut into wedges
For the dressing:
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon olive oil
2 cloves garlic, minced
1/2 to 1 jalepeno, or to taste
- Sprinkle cubed chicken breast with salt and pepper, and add minced garlic. Set aside for a few minutes.
- Over medium-high heat, heat a skillet or pan and add olive oil.
- When oil is hot, add chicken breast and cook, turning occasionally to brown on both sides. Remove when done, about seven minutes. Squeeze juice from a wedge of lime on the chicken, and set aside to cool.
- In a large bowl, mix together the rest of the salad ingredients (red and Napa cabbage, carrots, papaya or mango, daikon, green onion, and cilantro). Set aside.
- In a small bowl, combine all salad dressing ingredients and mix together.
- Pour dressing into a blender, and blend until emulsified.
- Add chicken and dressing to salad, and mix to combine. Serve with a lime wedge.