Thai Chicken Salad Recipe 3
Recipe, grocery list, and nutrition info for Thai Chicken Salad 3. This recipe contains peanut butter, boneless, skinless chicken breasts, papaya, oil, purple cabbage and more.
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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.saymmm.com.
Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Peeler
- Pot
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Serving bowl
- Whisk
- Stove
- Colander
Ingredients
- 2 boneless, skinless chicken breasts, cooked and shredded (check out Mel’s method)
- green & purple cabbage, shredded (about 2 cups)
- 1 large carrot, grated (about 1 1/2 cups)
- 1 green papaya, peeled and seeds removed and sliced into thin strips (about 1 1/2 cups)
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup green onions, sliced
- 1 / 2-1 cup peanuts, salted
- 2 cloves garlic, minced
- 3 bird’s eye chile peppers, finely diced (or use 1/2 tsp. of any hot pepper, diced)
- 2 tbsp. soy sauce
- 2 tbsp. white vinegar
- 1 tbsp. lime juice
- 1 tbsp. oil
- 1/2 tsp. fish sauce
- 1/4 cup peanut butter
- 1/4 cup water
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