Thai Salad with Chicken and Lime Peanut Dressing
Summary Not available
- 1 cabbage
- 4 carrots
- 1 small onion
- 1 cucumber
- 2 celeriac
- 1 shelled edamame
- 2 chicken breasts
- 1 pepper
- 2 tbsp oil
- 1 avocado
- 5 tbsp Peanut oil
- 3 tbsp olive oil
- 1 1/2 teaspoons sesame oil
- 2 tbsp peanut butter
- 3 tbsp soy sauce
- 3 clove garlic (minced)
- 1 tbsp lime juice
- 2 scallions
- 3 tbsp cilantro
Start by prepping all the vegetables
Shred the cabbage and carrots (if you have one, use the slicing blade of your food processor for the cabbage and the shredding blade for the carrots
If not, you can also just cut them with a knife)
Slice the onion, cucumber, and celery
Put all the vegetables into a bowl
Fill a large bowl with cold water and ice
Then blanch your edamame by bringing a small pot of water to a boil, adding the edamame and cooking for 90 seconds
Shock it by putting the cooked edamame into the ice water
Drain and add to the rest of the salad ingredients
Split each chicken breast in half so that you have 2 thinner halves
This will help the chicken cook faster
Season the chicken with salt and pepper
Heat a pan with some olive oil and sear the chicken for a few minutes on each side, until they’re cooked through
Set aside
Make the dressing by combining all the dressing ingredients in a food processor (or just chop everything up by hand and whisk it all together in a bowl)
Drizzle some of the dressing on the salad and top with slices of chicken, sliced avocado, and chopped roasted peanuts
No extra notes