Time: 25 min.
Complexity: easily
Servings: 4

Thai Chicken Salad - A Detailed Recipe.

Ingredients:

• 2 chicken breast fillets, skinless (about 450 g)
• 7 tbsp (1/2 cup) Thai peanut sauce
• 3 tablespoons of vegetable oil
• Coarse salt and freshly ground pepper
• 2 tablespoons freshly squeezed lime juice
• 1 head of cabbage romaine lettuce, chop
• 1/2 English cucumber or 2 Persian cucumbers, finely chopped
• 1 medium carrot, halved lengthwise and thinly sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro, plus extra for sprinkling
• 3 tbsp chopped roasted salted peanuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, Peanut sauce, lime juice, romaine lettuce, cucumbers, carrot, sweet pepper, cilantro, Peanut, Persian cucumber

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Preparation:

Step 1
• Preheat a grill or grill pan to medium-high heat. Slice the chicken breasts into 1/2-inch (12 mm) thick slices and place in a bowl. Add 2 tablespoons of peanut sauce, 1/2 tablespoon of vegetable oil, 1/4 teaspoon of salt and pepper to taste and toss with the meat. Grill the chicken breasts until cooked through, about 2 minutes per side. Transfer to a platter.
Step 2
• In a large bowl, combine the remaining peanut sauce, 2.5 tablespoons vegetable oil, lime juice, and 2 tablespoons water. Add the lettuce, cucumber, carrot, bell pepper, and cilantro and toss to combine. Season with salt and pepper and divide the salad into portions. Top with the chicken, sprinkle with peanuts, and more cilantro.

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