Thai Chicken Salad

Ingredients

• 5 Cilantro Sprigs
• 1 Lime
• 1 oz Roasted Peanuts
• 1 Red Bell Pepper
• 5 oz Edamame
• 2 Boneless Skinless Chicken Breasts
• ¼ fl. oz. Fish Sauce
• 8 oz Slaw Mix
• 2 tsp. Sriracha
• Olive Oil
• Salt Pepper
• halve. Juice half and quarter the other half. Coarsely
• chop peanuts. Stem, seed, and slice red bell pepper
• into ¼” strips. Halve strips. Rinse edamame under
• warm water if still frozen and drain. Rinse chicken
• breasts, pat dry, and season both sides with ½ tsp.
• salt and ¼ tsp. pepper.

Instructions

1. 1

   Cook Within: To get the most beautiful sear on the chicken, make sure your pan is hot, put the smooth side of the chicken breast down first, gently press in place for a few seconds, and then try not to move the chicken for the first 2-3 minutes. Edamame is a preparation of immature soybeans in the pod, found in many Asian cuisines. When the beans are outside the pod, like in this dish, the term mukimame is sometimes used.

2. 2

   Mince cilantro leaves and stems. Zest lime and: halve. Juice half and quarter the other half. Coarsely chop peanuts. Stem, seed, and slice red bell pepper into ¼” strips. Halve strips. Rinse edamame under warm water if still frozen and drain. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Cook the Chicken: heat. Add 1 tsp. olive oil and chicken to hot pan.

4. 4

   Reduce heat to medium, flip chicken, and sprinkle: tops with remaining lime zest. Cook until chicken is firm and reaches a minimum internal temperature of 165 degrees, 6-10 minutes. Remove chicken from pan and rest 3 minutes.

5. 5

   Make the Dressing: juice, half the lime zest (reserve remaining for chicken), 2 Tbsp. olive oil, and half the fish sauce (reserve remaining for slaw). Season with ½ tsp. salt and a pinch of pepper and stir.

6. 6

   Slice the Chicken: Once rested, cut chicken into ½” slices.

7. 7

   Make the Slaw: To bowl containing dressing, add slaw mix, edamame, red bell pepper and half the cilantro (reserve remaining for garnish). Toss to coat. Taste, and add remaining fish sauce if desired. Toss again and set aside for flavors to marry.

8. 8

   Plate the Dish: Place salad on plate and sliced chicken in front of salad. Garnish salad with peanuts, remaining cilantro, lime wedges, and Sriracha (to taste). recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Half is added to dressing and remaining tops • A little goes a long way when it comes to fish sauce. Add half at first, add slaw to dressing, and taste. Add more if desired. twice. Half is added to slaw and remaining garnishes dish. you’re not alone. Natural chemicals present in cilantro can taste “soapy” to some eaters. Feel free to omit. hot sauce du jour. Its garlicky- chile flavor complements just about everything. Use to taste or omit for less spice. the recipe before you start–we promise it will be time

9. 9

   Mince cilantro leaves and stems. Zest lime and