Thai Chicken Salad
Creamy peanut butter forms the base of this sweet-savory-spicy meal.
Keywords
- Main Courses
- Thai
- Asia
- Vegetables
- Chicken
- Poultry
- Fruits & Vegetables
- Weeknight
- Salads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Nonstick skillet
- Stove
- Cutting board
- Aluminum foil
- Paper towel
- Mixing bowl
- Whisk
- Microwave
- Measuring spoon
- Measuring cup
- Chef's knife
- Plate
Ingredients
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- Salt
- pepper
- 5 tablespoons vegetable oil
- 1/4 cup seasoned rice vinegar
- 3 tablespoons creamy peanut butter
- 1 1/2 tablespoons fish sauce
- 2 heads Bibb lettuce (1 pound), leaves separated
- 1 English cucumber, cut into 2-inch-long matchsticks
- 1/4 cup thinly sliced jarred hot cherry peppers
- 1/4 cup fresh mint leaves, torn
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