Tuesday, July 2, 2013

Yummy Chopped Thai Chicken Salad

It was a great day to fake out take out!
Recently we have tried our hand at making homemade Thai food. We have a great place for takeout near us but we are on a budget and can't go out and it get all the time so we have been trying our hand at making some Thai inspired dishes. This was one of the first dishes that we did. We have made it twice because we have decided that we needed to try things more than once before they become a fixture and this one has. A couple of things to note, while Papaya juice is tasty, we both learned we don't like the fruit (it's a texture thing for me, I think it’s a taste thing for Kristin). We also didn't boil the chicken; it was grilled with a homemade dry rub mixture of cumin, chili powder and red pepper flakes. The recipe is from another blog and we ran across the recipe on pinterest.com/

Can you eat it...yes it is!
Chopped Thai Chicken Salad
Author: Pinch of Yum
Serves: 4-6

Salad Ingredients

    2 boneless skinless chicken breasts
    1 small head green or white cabbage (2 cups shredded)
    1 large carrot (1½ cups shredded)
    1 green papaya (1½ cups shredded)
    ½ cup fresh cilantro
    ½ cup green onions
    ½ cup chopped peanuts


    2 cloves garlic
    3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
    2 tablespoons soy sauce
    2 tablespoons vinegar
    2 tablespoons sugar
    1 tablespoon fresh lime juice
    1 tablespoon oil
    ½ teaspoon fish sauce
    ¼ cup peanut butter
    ¼ cup water


1.       Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.

2.       Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

3.       Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

4.       Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

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