Asian Chicken Salad

By Cubby

Ingredients

• 2 large skinless, boneless chicken breasts (about 12 ounces each), halved lengthwise
• 4 slices peeled fresh ginger
• 3 tablespoons fresh lime juice
• 3 tablespoons peanut oil
• 2 tablespoons packed light brown sugar
• 2 tablespoons fish sauce
• 1/2 teaspoon Sriracha
• 1/2 head napa cabbage, thinly sliced
• 2 carrots, grated
• 4 ounces snow peas, trimmed and thinly sliced on the diagonal
• 1/2 cup fresh mint leaves, torn
• 1/3 cup chopped salted peanuts

Preparation

Step 1

Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.

Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.

Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.

Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.