Thai-Style Chicken Salad

You'll want to serve this on everything.


JAN 22, 2020

This savory-sweet combo gets its crunch from roasted peanuts. Enjoy it wrapped in leaves of Bibb lettuce.

YIELDS:4 servings

TOTAL TIME:0 hours 35 mins


6 tbsp. fresh lime juice

2 tbsp. fish sauce

1 tbsp. canola oil

2 tsp. honey

Kosher salt and freshly ground black pepper

1/4 c. chopped red onion

1/2 large Granny Smith apple, chopped

4 small radishes, cut into matchsticks

2 tbsp. fresh mint, chopped

1/3 c. roasted peanuts, chopped

1 1/2 lb. boneless, skinless chicken breasts; poached


For poached chicken:

  1. Fill a medium saucepan halfway with water; bring to boil. Add 1 tsp. kosher salt and chicken breasts. Reduce heat and simmer until cooked through, 12 to 15 minutes. Transfer to a plate; cool completely. Shred or chop into pieces.

For salad:

  1. Whisk together lime juice, fish sauce, oil, and honey in a bowl. Season with salt and pepper. Add onion, apple, radishes, mint, peanuts, and chicken; toss to combine.