Chopped Thai Chicken Salad

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cabbage

  Raw

  4 cup, shredded or 280g

• Carrots

  Raw

  2 cup grated or 220g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Peanuts

  All types, raw

  ½ cup or 73g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Serrano pepper

  Raw

  4 pepper or 24g

• Lime juice

  Raw

  1 tbsp or 15g

• Peanut butter

  Smooth style, without salt

  ½ cup or 129g

• Soy sauce

  Regular sodium, Shoyu

  ⅓ cup or 85g

• Sesame oil

  Salad or cooking

  ⅓ cup or 73g

• Rice wine vinegar

  4 tbsp or 60g

• Sauce, hot chile, sriracha

  4 tsp or 20g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  1 clove or 3g

Directions

1. Heat olive oil in a large skillet over medium heat. Add chicken breasts, season with salt and pepper, and cook for 5 minutes.
2. Flip the chicken, cover with water, and place a lid on the skillet. Cook for 7-10 minutes until the internal temperature reaches 165°F. Allow to cool, then shred.
3. In a blender or food processor, combine peanut butter, soy sauce, sesame oil, rice vinegar, sriracha, sugar, ginger, and garlic. Blend until smooth, adding water to adjust consistency if needed.
4. Chop or shred the cabbage, carrots, cilantro, peanuts, scallions, and serrano peppers as needed.
5. In a large bowl, toss the salad ingredients with the peanut dressing until well coated. Season with additional salt and lime juice to taste. Serve immediately.

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