For our final April Foodie Friday, we bring you a DIVINE Chicken Thai Chopped salad from one of our fave bloggers, Kaylin!
Learn more about Kaylin as she blogs about her life as a loving wife and mom at http://bombshellwifelife.blogspot.com.
Thanks Kaylin for sharing this AMAZING recipe with the Shazzy fam :)
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Ingredients
For the Dressing:
-2 Cloves Garlic - Minced
-1 Palmful Crushed Red Chili Flakes (more or less depending on how spicy you like it)
-2 TBSP Soy Sauce
-1 TBSP White Vinegar
-1 TBSP Red Wine Vinegar
-1 TBSP Lime Juice
-1 TBSP Extra Virgin Olive Oil
-2 TBSP Sugar
-1/4 Cup Peanut Butter
-1/4 Cup Water
TIP: Whisk all ingredients together in a bowl before starting the salad so all the ingredients can marinade and infuse flavors.
For the Salad:
-1 Small Head of Cabbage
-2 Large Carrots
-1 Handful of Cilantro
-1 Cup Peanuts
-2 Green Onions
-2 Cooked Chicken Breasts
-Salt and Pepper to Taste
INSTRUCTIONS
- First, boil your chicken in water on the stove for about 20 mins or until cooked. I cover mine and cook on medium high heat.
- Next slice the cabbage into thin strips as if you were making coleslaw.
- Shred the carrots anyway you would like. I did long strips and then did a rough chop with them. I used a vegetable peeler for this, but use what is best for you.
- Rough chop the green onions, cilantro, and peanuts.
- Once the chicken is fully cooked, let it cool and then shred it into bite sized pieces.
You're going to want to find a big bowl, and toss all these amazing ingredients together.
Once you've given it a good toss, go ahead and drizzle that dressing you've been letting sit all over it, and toss a few more times.
Once you've given it a good toss, go ahead and drizzle that dressing you've been letting sit all over it, and toss a few more times.
Let it chill in the fridge for 30 mins or so and presto!
Want to see more great recipes from Kaylin? Find this recipe & more on Kaylin's blog here.