In the last year or so, I have become moderately obsessed with Thai food. The tiny little Thai restaurant near our house sees my face a lot… and if I go too long without some pad Thai or curry, I start to panic a little. Despite my love for the cuisine, Thai food is complicated, and involves a lot of ingredients that are not terribly common or easy to find, so I’ve not really had the urge to try my hand at making anything (especially when, for $8 and a 1.5 mile roundtrip drive, I can have a nice, steaming order of massaman curry on the table in less than 15 minutes). I’m sure this salad is FAR from authentic, but it incorporates a lot of the tastes and textures that I love in Thai food – crunchy cabbage, salty peanuts, sour lime juice – and is nearly as satisfying as the real deal!
Thai Chicken Salad with Peanut Lime Dressing
serves 2 generously
one head napa cabbage, thinly sliced
one large heart of romaine, thinly sliced
2 medium carrots, cut into matchsticks
half a red bell pepper, cut into matchsticks
1/4 cup cilantro leaves, roughly chopped
1/4 cup roasted, salted peanuts, roughly chopped
8oz boneless, skinless chicken breast
one batch of Peanut Lime Dressing
for the dressing:
1 T fresh lime juice (about half a lime)
1 T mirin (you can use sugar instead, if necessary)
1 T soy sauce
1 t sesame oil
large pinch of red pepper flakes
2 cloves of garlic, grated
1/4 cup creamy peanut butter
1 T honey (optional)
up to 2 T water
1.) Let’s start with the chicken. Season the chicken well with kosher salt and garlic powder, add a few teaspoons of oil to a skillet, and cook over medium heat until cooked through. Set aside to cool.
2.) While the chicken cooks, chop and prep all your vegetables. I like to shred my cabbage and romaine into roughly 1/2″ wide pieces.
3.) For the dressing, whisk together all ingredients except the honey and water. It will take a minute for everything to fully incorporate, but just keep whisking and it’ll eventually smooth out into a nice, creamy dressing. Once you have everything well-combined, whisk is as much water as you need to get a nice, drizzle-able consistency (I used about 2 tablespoons). Taste test your dressing; I found mine to be a LITTLE too sour/acidic, so I added a tablespoon of honey. If you’re happy with it the way it is, carry on!
4.) Once your dressing is made and your vegetables are prepped, shred your chicken (or cut it into bite-size pieces).
5.) Toss the cabbage, romaine, carrots, and bell peppers together. Pile this mixture on to each plate, and then top with shredded chicken, chopped peanuts, and cilantro. Drizzle the dressing over the top, and serve.
I don’t think I’ve ever attacked a salad with such intensity in my life! The flavor and texture combinations in this salad are fantastic – and the light, crunchy vegetables keep it from feeling too heavy. It would be absolutely perfect on a hot summer evening (not that it will ever be HOT in Michigan again… I’ve given up hope), or for a summer barbecue. I can’t wait to make it again!
I won’t tell anyone if you accidentally eat a spoonful of peanut butter straight from the jar,