Thai Chicken Salad Recipe

If you don't have cooked chicken on hand, poach 2 medium boneless skinless chicken breasts in simmering water (enough to cover) for 12–15 minutes until cooked through. Drain, let rest 5 minutes, then shred with two forks. Measure 3 cups shredded chicken and set aside.

Wash and dry all produce. Thinly slice red and green cabbage, chop romaine, julienne or grate the carrot, thinly slice cucumber and red bell pepper. Chop cilantro and mint; thinly slice scallions. Roughly chop peanuts.

Combine

In a medium bowl, whisk together 1/4 cup fresh lime juice, 3 tbsp fish sauce, 1 tbsp soy sauce, 2 tbsp brown sugar, 1 tsp rice vinegar and 1 tsp sesame oil until sugar is mostly dissolved.

Emulsify

Add 2 tbsp peanut butter, 1 tsp grated fresh ginger, 1 minced garlic clove and 1/2 tsp red chili flakes. Whisk while streaming in 2 tbsp warm water to loosen the dressing to a pourable consistency. Taste and adjust: add up to 1 tbsp more lime juice for brightness, 1 tsp more sugar for sweetness, or a tsp more fish sauce for saltiness.

In a large mixing bowl, combine the shredded chicken, red cabbage, green cabbage, chopped romaine, carrot, cucumber, red bell pepper, chopped cilantro, mint and sliced scallions. Toss gently to mix evenly.

Pour about two-thirds of the dressing over the salad and toss until ingredients are evenly coated. Add more dressing to taste (serve any extra on the side).

Transfer the tossed salad to a serving platter or divide among plates or bowls. Sprinkle the chopped peanuts evenly over the top and add optional garnishes: fried shallots, extra peanuts and extra herbs as desired.

Serve immediately with lime wedges on the side for squeezing over each portion.