This salad is a healthy and yummy option perfect for a summer weeknight. It’s simple and easy to prepare ahead of time. Leftovers are great for lunch, too. I’m a huge fan and can’t wait to make this again.
for the salad:
2 boneless skinless chicken breasts
1 small head green or white cabbage, thinly sliced
2 large carrot, shredded
½ cup fresh cilantro, roughly chopped
½ cup green onions, sliced (about 4)
1 cup peanuts, chopped
for the dressing:
4 cloves garlic, minced
1 teaspoon crushed hot pepper
4 tablespoons soy sauce
4 tablespoons rice wine vinegar
4 tablespoons sugar
juice of 1 lime
2 tablespoon canola oil
1 teaspoon fish sauce
½ cup peanut butter
½ cup water
Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for about 20 minutes. When the chicken is done, remove from water, let cool, then shred.
Meanwhile, chop the cabbage into very thin pieces, similar to making coleslaw. Peel and grate the carrots. Roughly chop the cilantro and green onions. Once the chicken is cooled and shredded, toss it with vegetables in a large bowl. Chop your peanuts (I used my little Cuisinart mixer) and add to the salad.
Grab a mason jar for the dressing. Mince the garlic and toss into the jar. Add the crushed pepper, soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Put on the lid and give it a good shake. Then add the peanut butter and water and shake vigorously until smooth and creamy.
If you’re ready to serve, put large servings of salad in bowls and toss with a generous amount of dressing. Sprinkle with more peanuts and cilantro. For leftovers, keep the salad and dressing separate until ready to serve.
time: 20 minutes prep + 20 minutes cooking + 5 minutes assembly
adapted slightly from: Pinch of Yum