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Thai Chicken Peanut Salad
14 ingredients · 20 minutes · 2 servings

Ingredients

1 lb Chicken Breasts (pounded to 1/2-inch uniform thickness)
2 Medium Shallots (thinly sliced )
1/4 cup Loosely Packed Fresh Mint Leaves
(roughly chopped)
3 tbsps Roughly Chopped Cilantro Leaves And Stems
Lettuce Or Rice (for serving)
1 cup Matchstick Carrots (cucumbers)
1 tbsp Ground Toasted Rice
1 clove Garlic (minced)
1 Jalapeno (minced )
1 Lime (juiced)
2 tbsps Minced Lemongrass (remove the tough outer leaves and slice the tender white core)
1 1/2 tbsps Fish Sauce
1 1/2 tsps Brown Sugar
1/4 tsp Crushed Red Pepper Flakes

Directions

  1. Season the chicken with salt and pepper and cook by grilling or sautéing for 5-6 minutes
    per side. Let cool slightly and thinly slice. Meanwhile, make the dressing. 
  2. For the dressing, combine garlic, jalapeno, lime juice, fish sauce, lemongrass, brown
    sugar, and red chile flakes in a small bowl. Stir well. 
  3. In a medium bowl, combine the cooked chicken, shallots, mint, and cilantro. Toss with
    the dressing. Add the ground toasted rice, if using, and toss again.
  4. Serve over lettuce or rice.

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