Asian Chicken Salad by Anna Marie - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Asian Chicken Salad

posted in Food & Drink > Recipes
  • 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


See all comments

Related Tips