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Chicken & Peanut Salad
Cummulative Rating
N/A
Servings
Makes 4 servings (or 2-3 main course servings)
Difficulty
Easy |
Ingredients
1 cup green cabbage, thinly sliced
1-1/2 cups red cabbage, thinly sliced
1/2 cup carrots, julienned
1/3 cup red onion, thinly sliced
1 teaspoon gf soy sauce, plus 3 Tablespoons gf soy sauce, divided
3-1/2 teaspoons sugar, divided
Kosher salt & freshly ground black pepper
1 large garlic clove, peeled
1 inch piece of fresh ginger, peeled & sliced
1/4 cup cilantro plus about 1 Tablespoon for garnish
3 Tablespoons gf peanut butter
1 Tablespoon fresh lemon juice
1 Tablespoon peanut oil
2 teaspoons olive oil
2 teaspoons unsalted butter
2 chicken breasts, skinless and boneless
1/3 cup coarsely chopped peanuts |
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Directions
In a large bowl, combine cabbage, carrots, scallions, 1 teaspoon gf soy sauce, 1 teaspoon sugar, and a generous pinch of salt. Let stand at room temperature for 20 minutes, tossing occasionally.
In a food processor, process garlic and ginger. Scrape sides of work-bowl and add 1/4 cup cilantro; chop thoroughly. Scrape down sides of bowl again and add peanut butter, 1 tablespoon water, lemon juice, 1 tablespoon peanut oil, 3 tablespoons gf soy sauce and 2-1/2 teaspoons sugar. Process until well combined. Set aside.
In a large skillet, heat olive oil and butter over medium-high heat.
Season chicken breasts with salt and freshly ground black pepper. Place chicken in hot skillet; cook for about 2-3 minutes per side or until just cooked through. Transfer to a plate and tent with foil to keep warm; let chicken rest for 5 minutes.
Slice chicken into 1/4 inch strips and place in a large bowl. Squeeze cabbage mixture well and add to bowl containing chicken. Pour in dressing and toss well to combine. Add half of chopped peanuts; toss.
Divide salad among four salad plates and garnish with remaining peanuts and a few sprigs of cilantro. |
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