Asian Chicken Salad by Anna Marie - Musely
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Asian Chicken Salad

posted in Food & Drink > Recipes
04/11/2016
  • 2 large skinless,boneless chicken breast, halved lengthwise

    4 slices peeled fresh ginger

    3 tablespoons fresh lime juice

    3 tablespoons peanut oil

    2 tablespoons packed light brown sugar

    2 tablespoons fish sauce

    1/2 teaspoon Sriracha

    1/2 head napa cabbage, thinly sliced

    2 carrots, grated

    4 ounces snow peas, trimmed and thinly sliced on the diagonal

    1/2 cup fresh mint leaves

    1/3 cup chopped salted peanuts

  • 1. Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board,

    2. Meanwhile, make the dressing; Whisk the lime juice, peanut oil, brown sugar, fish sauce, and Sriracha in a small bowl set aside

  • 3. Combine the cabbage, carrots, snow peas, and mint in a large bowl.

    Add all but 2 tbs. of the dressing and toss to coat.

    4. Thinly slice the chicken. Top serving of salad with the chicken and peanuts; drizzle with the remaining dressing

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