Cooked - Fall Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fall Chicken Salad

1.0

1 ½ TB water

1 ½ TB soy

1 ½ TB white vinegar

1 TB honey

Juice of 2 limes

1 ½ TB olive oil

1 chicken breast (about 1#) poached for 20 minutes in water, shredded

½ head green cabbage, shaved (about 3 cups)

¼ cup thinly sliced red onion

2 medium carrots, peeled, grated

1 apple, cut into matchsticks

½ cup cilantro, chopped

1 shallot, thinly sliced

1 cup neutral oil

Roasted, unsalted peanuts, for garnish

Salt, to taste

To a large bowl, whisk together the water, soy vinegar, honey, lime juice and olive oil. Shred in the poached chicken.
Add in the cabbage, onion, carrots and cilantro. Season with salt and toss to combine. Let sit.
Next, add the cold oil to a small sauce pot. Add the shallots and turn the heat to medium. Let the shallots slowly begin to fry, about 7-9 minutes until golden. Use a slotted spoon to remove the shallots to a paper towel lined plate. Season with salt.
Add the chicken salad to a platter. Top with crispy shallots and peanuts. Eat!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 40 weeks ago

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