0.0 0

Thai Chicken and Jicama Salad

  • Servings: 4

If you have cooked chicken on hand, shred it to make 3 cups and skip Step 1.

Plus: More Chicken Recipes and Tips

KEY: Spring, Summer, Fast - Column, Asian, Thai, Salads, Fast, Dinner, Lunch

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 1 tablespoon vegetable oil
  • 1 1/2 pounds skinless, boneless chicken breast halves, pounded 1/2 inch thick
  • Salt and freshly ground pepper
  • 2 tablespoons fish sauce (nam pla)
  • 1 1/2 tablespoons light brown sugar
  • 1 teaspoon granulated sugar
  • 1/4 cup fresh lime juice
  • 2 fresh Thai or serrano chiles, minced
  • 1 garlic clove, minced
  • 1 small jicama (about 1 pound), peeled and cut into matchsticks
  • 2 large carrots, shredded
  • 2 shallots, thinly sliced and separated into rings
  • 3 tablespoons chopped cilantro
  • 2 tablespoons mint leaves, torn
  • 1/4 cup roasted unsalted peanuts, coarsely ground

How to make this recipe

  1. Heat the oil in a large skillet. Season the chicken with salt and pepper and cook over high heat until golden on both sides and cooked through, about 8 minutes. Let cool, then tear the chicken into thin shreds.
  2. Meanwhile, in a saucepan, combine the fish sauce with the brown and granulated sugars and cook over low heat, stirring, until dissolved. Let cool, then add the lime juice, chiles and garlic.
  3. In a medium bowl, combine the chicken with the jicama, carrots, shallots, cilantro and mint. Add the dressing and peanuts, toss gently and serve.
Contributed By Published April 1999

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

505465 recipes/thai-chicken-and-jicama-salad 2013-12-06 Su-Mei Yu spring|summer|fast-column|asian|thai|salads|4|fast|weeknight-dinner|lunch april-1999,su-mei yu,thai food,chicken and jicama salad,chicken salad,main course salad recipes,thai-chicken-and-jicama-salad 505465