The title of this salad had me at the word 'Thai'. Westernised Thai dishes usually have some sort of peanut flavour in them. Whether it's peanut butter, peanut oil or roasted peanuts, Thai dishes are usually flavoured by this wonderfully nutty ingredient and I love it.
I love peanuts. And peanut butter. Reese's peanut butter cups are my weakness and I usually eat peanut butter off a (table) spoon for dessert most nights. And I also have it after lunch sometimes. Or even as a mid afternoon snack.
Hi, my name is Grace and I'm obsessed with peanut butter. (it's high in protein too, which is perfect for muscle growth).
I grilled my chicken breasts but left over roast chicken works just as well. This salad does require a bit of patience in chopping the veggies up, but as soon as you eat your first mouthful of this salad, you'll be glad you spent time chopping them up.
2 chicken breasts, cooked and shredded (about 2 cups)
2 cups cabbage, finely shredded
2 large carrots, grated
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
½ cup red capsicum, finely chopped
1/3 cup peanuts
3 cloves garlic, minced
2 tbsp soy sauce
2 tbsp vinegar
2 tbsp sugar
2 tbsp lemon juice
1 tbsp oil
1/3 cup peanut butter
1/3 cup water
Combine the chicken, cabbage, carrots, parsley, capsicum and green onions in a large bowl and mix well. Make dressing by combining all the ingredients in a small bowl and stir with a whisk, until smooth and creamy. Add more water to make runnier, if desired (be careful not to add too much as the dressing is best when it's got a thicker consistency).
Pour the dressing over the salad just before serving. Stir in the peanuts. Best eaten right away.
Adapted from apinchofyum.com.