Asian Chicken Salad
I dream of a week where I can eat this Asian chicken salad every day for lunch. Maybe you can live out this dream yourself this week. Easy to make in advance and eons ahead of any store-bought salad mix, this salad is always the highlight of my day.
Servings: 1 person
Total time: 30 minutes
Ingredients
2 chicken breasts
2-inch piece of ginger
salt to taste
chopped cabbage
sliced red onion
chopped cucumber
slivered fresno chili
shredded carrot
mint leaves
chopped scallions
chopped cilantro
chopped roasted peanuts
wonton strips
Dressing:
1 teaspoon white sugar
½ teaspoon Thai chili flakes or chili garlic sambal
juice of ½ a lime
1 tablespoon minced garlic
1 tablespoon fish sauce
1/4 cup olive oil
Instructions
To make salad dressing, combine garlic, lime juice, chili powder or sambal with sugar and fish sauce in a bowl. Whisk in oil being sure to slowly drizzle it in so that it emulsifies, and set aside.
Top chicken breasts with ginger, salt and water in a pot. Then bring to a boil.
Once boiling reduce to medium low heat and cook until chicken is fully cooked. Then remove and shred once cooled.
Combine remaining salad ingredients and top with dressing before serving.
Watch the video here:
