Description
This refreshing chicken salad combines tender shredded chicken, crisp vegetables, and a savory dressing topped with roasted peanuts.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups green or Napa cabbage, thinly sliced
- 2 medium carrots, grated
- 1 red bell pepper, diced
- ½ cup fresh cilantro leaves, chopped
- ½ cup roasted peanuts, chopped
- 3 tbsp fish sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp brown sugar
- ½ tsp chili flakes (adjust to taste)
Instructions
- Cook the chicken in salted boiling water for about 15 minutes or until fully cooked. Let cool and shred.
- While the chicken cools, prepare the cabbage, carrots, bell pepper, and cilantro.
- In a small bowl, whisk together fish sauce, lime juice, sugar, and chili flakes.
- In a large bowl, combine shredded chicken with vegetables. Drizzle dressing over the mixture and toss gently.
- Top with chopped peanuts before serving.
Notes
- This recipe can be adjusted for spice by changing the amount of chili flakes.
- Serve chilled for a refreshing dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Boiling and Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg