Lunch: Chopped Thai Chicken Salad

Recipe by Judy Kim This delicious dressing makes salad taste as good as drunken noodles.

Ingredients

2 tbsp. fish sauce
2 tbsp. rice vinegar
1 tsp. freshly squeezed lime juice
1 tsp. Thai sweet chili sauce
3 garlic cloves
1 1/2 tsp. Minced Serrano Chile
1 tbsp. vegetable oil
1 lb. ground chicken thighs
1 tsp. sugar
1/4 c. Chopped cilantro
2 heads romaine, chopped
1 c. sliced cucumber
1 carrot, shredded
2 scallions, chopped

Instructions

In a jar add 1 tablespoon water, fish sauce, rice vinegar, lime juice, thai sweet chili sauce, 1 teaspoon grated garlic, and 1/2 teaspoon minced chile. Shake well and refrigerate until ready to serve.
In a large skillet over medium-high heat add vegetable oil and begin to brown chicken, breaking up meat using a wooden spoon. Add 2 grated garlic cloves,1 teaspoon chopped chile, sugar, and 1 tablespoon fish sauce. Sauté for about 3 to 4 minutes. Stir in 1/4 cup water and continue to cook for 3 to 4 more minutes. Add more fish sauce or season with salt if needed. Mix in chopped cilantro.
Serve salad in 4 bowls with romaine, cucumber, shredded carrots, and large spoonful of chicken; drizzle with salad dressing and top with scallions.

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