I’m SO excited to share this recipe with you all! It uses my “THE Peanut Sauce” named because it’s the only peanut sauce you’ll need for anything from a salad dressing, a marinate, stir fry sauce and more! This Thai inspired Chicken Salad has so many fresh ingredients like fresh sliced mangoes, shredded cabbage, carrots, and more.
I like to enjoy this salad on its own, but you can of course make it into a delicious sandwich or open-faced sandwich/toast. Can’t wait for you to try it! I also recommend making extra sauce and freezing it or using it for another salad or chicken or steak marinade. I think I might even try this sauce as a base for a pizza (to be continued!).
- 2 large chicken breasts
- 1/2 of green cabbage shredded/sliced thin
- 2 large carrots grated
- 2 ripe yellow mangoes julienned
- 1/2 cup fresh cilantro chopped
- 1/2 cup peanuts chopped
- 5 scallions sliced
- Juice from 2 lime wedges
- 1/2 jalapeño, diced optional
- salt and pepper to taste
- 1/2 cup unsalted natural peanut butter
- 1/3 cup low sodium soy sauce
- 3 tablespoons toasted sesame oil
- 1/4 cup rice vinegar brown or regular
- juice from half a lime
- 1/4 cup water or more if you prefer it thinner
- 2 tablespoons sriracha
- 2 tablespoons sugar
- 1 small knob of fresh ginger peeled
- 1 clove of fresh garlic peeled
Pulled chicken: 5 methods
Sous vide: cook the chicken at 145.4 degrees F for at least 1 hour and up to 3 hours in a vacuum sealed bag (or use a ziplock and remove as much air as possible). Pull the cooked chicken apart with two forks and place into a large bowl.
Slow cooker: cook the chicken on low for 6-7 hours or high for 3-4 hours. Pull the cooked chicken apart with two forks and place into a large bowl.
Instant pot: cook the chicken for 12 minutes. Pull the cooked chicken apart with two forks and place into a large bowl.
Stovetop: Add enough water to a pot that would cover the chicken. Season the water with a bit of salt and pepper and bring the water to a boil, reduce the heat to a gentle simmer and then add in chicken. Cook for at least 40 minutes or until it easily shreds using two forks. Pull the cooked chicken apart with two forks and place into a large bowl.
Rotisserie Chicken: No time to cook? We can't all be heroes.. grab a large rotisserie chicken from the grocery store and shred the breast meat.
Add all ingredients for the dressing in a high speed blender (e.g., Vitamix) or food processor and blend until very well combined.
Add chicken, cabbage, carrots, mangoes, cilantro, peanuts, scallions and lime juice (add optional jalapeños) to a large bowl. Add dressing and toss until well combined and enjoy!
Enjoy up to 2 days in the refrigerator.