Chopped Thai Chicken Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 cloves garlic
- 1 tablespoon oil
- dressing
- 1 tablespoon fresh lime juice
- 1/4 up water
- 2 boneless skinless chicken breasts
- 1 small head green or white cabbage (2 cups shredded)
- 1 large carrot (1 1/2 cups shredded)
- 1 green papaya (1 1/2 cups shredded) (i used canned pineap
- 1/2 up fresh cilantro
- 1/2 up green onions
- 1/2 up chopped peanuts
- 3 bird's eye chili peppers (sub 1/2 teaspoon minced hot pep
- 1/2 easpoon fish sauce
- 1/4 up peanut butter
- Carbohydrate 48.4533349184001 g
- Cholesterol 273.76 mg
- Fat 110.859708708711 g
- Fiber 7.8153750064969 g
- Protein 122.93737461201 g
- Saturated Fat 16.5661479412124 g
- Serving Size 1 1 recipe (1275g)
- Sodium 10228.5163719772 mg
- Sugar 40.6379599119032 g
- Trans Fat 12.8043941503304 g
- Calories 1664 calories
Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.
