Makes: 8 servings Prep time: 30 minutes
- 2 boneless skinless chicken breasts
- 5 cups shredded green cabbage
- 2 large carrots, shredded (2 cups)
- 1/2 cup fresh cilantro
- 1/2 cup green onions
- 2/3 cup chopped peanuts
- 3 gloves of garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons vinegar
- 3 tablespoons sugar
- Juice from 1 lime
- 1 tablespoon oil
- 1 teaspoon fish sauce
- 1/3 cup peanut butter
- 1/4 cup water
Step 1: Place chicken breasts in a pot of water and bring to a simmer. Let simmer for 15-20 minutes until no longer translucent when you cut into it. Remove from the water, shred using two forks and set aside to cool.
Step 2: While the chicken is cooking, chop the cilantro and green onions and add to a large mixing bowl along with the cabbage, carrots and peanuts.
Step 3: Once the chicken is cooked, add to the salad, toss and set aside.
Step 4: To make the dressing, whisk together all of the ingredients until smooth.
Step 5: Pour the dressing over the salad and mix until evenly coated. Keep refrigerated until serving and eat cold.
Recipe adapted from Pinch of Yum