Thai Chicken Salad

A salad that’s fresh, light and full of vibrant Thai flavors. Perfect as a healthy main course or as a side dish.

For the chicken

– 2 boneless and skinless chicken breast

– 1 tablespoon of olive oil

– 1 tablespoon of soy sauce

– Salt and pepper to taste

– 4 cups of grated cabbage (you can use green, purple cabbage or a mix)

– 1 cup of grated carrot

– 1 cucumber, cut into thin slices

– 1 red pepper, cut into strips

– 1/2 cup fresh cilantro, chopped

– 1/4 cup fresh mint, chopped

– 1/4 cup roasted peanuts, chopped (optional)

– 3 tablespoons of fresh lime juice

– 2 tablespoons of fish sauce

– 1 tablespoon of soy sauce

– 1-2 tablespoons of sugar (to your taste)

– 1 teaspoon of minced garlic

– 1 red chili, finely chopped (optional)

– 2 tablespoons of sesame oil.

1. Prepare the chicken

– Grease the chicken breasts with vegetable oil, soy sauce, salt and pepper.

– Cook the chicken in a pan or grill over medium-high heat for 4-5 minutes on each side, or until fully cooked.

– Let it rest for a few minutes, then cut it into thin strips or shred it.

– In a large bowl, mix the cabbage, carrot, cucumber, red pepper, cilantro and mint.

– If you use peanuts, add it now or reserve it for decorating.

– In a small bowl, mix lime juice, fish sauce, soy sauce, sugar, garlic, chili (if using) and sesame oil. Test and adjust the balance of flavors to your liking.

– Place the chicken strips over the vegetable mixture.

– Pour the dressing on top and gently mix to combine all the flavors.

– Serve the salad immediately, garnished with a little chopped peanuts and fresh Coriander or mint leaves.

For a fuller salad, you can add cooked rice noodles or serve it over a jasmine rice base.