This is the perfect summer salad with many different flavors and vegetables! It is a classic Chinese street food snack turned into a delicious salad that features peanut sauce, cold shredded chicken, and lots of veggies.
This recipe serves 4 people with 1 cup servings. Nutritional facts (per serving): 141 calories, 7g fat, 1g saturated fat, 0g trans fat, 19mg cholesterol, 108mg sodium, 11g carbohydrate, 3g fiber, 5g sugars, 11g protein.
Total time: 30 mins.
Prep time: 10 mins.
Cook time: 20 mins.
1 chicken breast
Spices for chicken cooking liquid:
1 bay leaf
1 tsp. black peppercorn
2 garlic cloves
Shredded chicken breast
2 carrots (peeled and sliced julienne, or thin strips)
1 cucumber (sliced julienne, or thin strips)
2 cups sugar pea pods, cut in half
2 basil or Thai basil leaves (sliced thin)
2 scallions (cut into thin slices on the bias)
1 tablespoon of peanut butter
1 tablespoon rice wine vinegar
dash sesame oil
dash soy sauce
pinch of cayenne pepper
Ground roasted peanuts
Fresh Thai basil leaves
Toasted sesame seeds
Place the chicken breast in a saucepan with the seasoning and enough water to cover generously. Bring to a boil then lower to a simmer for 20 minutes or until chicken is cooked to 165°.
When chicken is cool enough to handle, discard the liquid and seasonings and shred the chicken into a bowl.
Meanwhile, slice all of the veggies and keep chilled.
Make the dressing by warming the peanut butter in a microwave for 15 seconds then stir in the rest of the ingredients.
Toss the chicken and veggies with the dressing. Top with the garnishes.
Serve immediately or chill until ready to serve (up to 8 hours)
**If you do not have Thai basil just use regular basil or dried basil. You can also use any kind of vinegar in place of rice wine vinegar.