Ingredients with Measurements:
- 2 chicken breasts, cooked and shredded
- 1 head of lettuce, chopped
- 1 red bell pepper, sliced
- 1 cucumber, sliced
- 1 carrot, shredded
- 1/2 cup of fresh cilantro, chopped
- 1/2 cup of fresh mint, chopped
- 1/4 cup of roasted peanuts, chopped
- 1/4 cup of green onions, sliced
Dressing:
- 1/4 cup of lime juice
- 2 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 garlic clove, minced
- 1/2 teaspoon of red pepper flakes
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the cooked and shredded chicken, chopped lettuce, sliced red bell pepper, sliced cucumber, shredded carrot, chopped cilantro, chopped mint, chopped peanuts, and sliced green onions.
2. In a small bowl, whisk together the lime juice, fish sauce, soy sauce, honey, minced garlic, and red pepper flakes until well combined.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Chicken breasts can be substituted with cooked shrimp or tofu.
- Lettuce can be substituted with spinach or mixed greens.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Cucumber can be substituted with zucchini or jicama.
- Carrot can be substituted with daikon radish or turnip.
- Cilantro and mint can be substituted with basil or parsley.
- Roasted peanuts can be substituted with cashews or almonds.
- Green onions can be substituted with shallots or red onion.
Variations:
- Add sliced avocado for extra creaminess.
- Top with crispy wonton strips for added crunch.
- Use a different type of protein, such as grilled steak or pork.
- Add sliced mango or pineapple for a tropical twist.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking and shredding your own.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- To make the salad more filling, serve it over a bed of cooked rice or quinoa.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped cilantro, mint, and peanuts.
Garnishes:
- Chopped cilantro, mint, and peanuts.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice or quinoa.
Troubleshooting advice:
- If the dressing is too tangy, add more honey to balance out the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Thai chicken salad is a popular dish in Thai cuisine that has become popular all over the world.
Flavor profiles:
- This salad is sweet, sour, salty, and spicy all at once, with a refreshing crunch from the vegetables and herbs.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
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Region: Thai