Ingredients for Thai Chicken Salad
- Curry Paste
- Fish Sauce
- 1/2 cup peanut butter
- Tamarind Juice
- Sugar
- Paprika
- Garlic Powder
- Coconut Milk
- Peanuts
- Boneless Chicken Breast
- 1 large egg, hard-boiled
- 1/2 cup shredded lettuce
- 1/2 cup chopped cucumber
- 1/2 cup shredded carrots
- Tomatoes
- Onion
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How to Make Thai Chicken Salad
- **Peanut Sauce:**
- In a heavy-duty saucepan, combine 1/2 cup peanut butter, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 1 clove garlic (minced), and 1/4 cup water.
- Bring to a boil over medium heat.
- Reduce heat to medium-low and simmer for 15 minutes, stirring frequently, until the sauce has thickened to about 1 cup.
- Remove from heat and set aside to cool completely.
- **Salad:**
- In a medium saucepan, add enough water to cover 1 pound boneless, skinless chicken breasts. Bring to a boil.
- Add the chicken and cook for 15 minutes, or until cooked through.
- Remove the chicken from the saucepan and let it cool completely.
- Once cool, shred the chicken using two forks.
- In a large bowl, combine the shredded chicken, 1/2 cup shredded lettuce, 1/2 cup shredded carrots, 1/2 cup chopped cucumber, 1/2 cup chopped tomatoes, 1/4 cup thinly sliced red onion, and 1 hard-boiled egg (sliced).
- Drizzle the cooled peanut sauce over the salad and toss gently to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
708g
Fat
255g
Carbs
63g
