Thai Chicken Salad
Ingredients
The Chicken and Broth
-
1
can
coconut milk
-
1
unit
lime (divided)
-
¾
teaspoon
kosher salt
-
½
teaspoon
fish sauce
-
3
leaves
kefir lime leaves (optional)
-
12
ounces
boneless, skinless chicken breasts
The Salad
-
2
large handfuls
baby spinach (about 4 ounces)
-
1
unit
Turkish cucumber, sliced
-
2
unit
scallions, thinly sliced
-
¼
cup
cilantro leaves
-
¼
cup
torn mint leaves
-
¼
cup
torn basil leaves (Thai basil is nice)
Optional Additions
-
to taste
unit
avocado slices
-
to taste
unit
thinly sliced jalapeno
-
to taste
unit
toasted flaked coconut
-
to taste
unit
sliced radishes
-
to taste
unit
snap peas
-
to taste
unit
store-bought crispy shallots
-
to taste
unit
roasted peanuts
Instructions
- Simmer coconut milk, lime juice, salt, fish sauce, and optional kefir lime leaves in a saucepan.
- Add chicken breast, cover, and simmer until cooked through, then let cool.
- In a mixing bowl, combine salad ingredients and toss gently.
- Shred the cooked chicken and add it to the salad bowl.
- Drizzle some cooled coconut broth over the salad and toss lightly.
- Adjust seasoning with salt and lime, then serve garnished with lime wedges and crispy shallots.
Nutrition Facts (estimated)
Servings
2
Calories
393
Total fat
27.5g
Total carbohydrates
11.2g
Total protein
30.2g
Sodium
1106.7mg
Cholesterol
82.7mg
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