Thai Chicken and Jicama Salad
- SERVINGS: 4
If you have cooked chicken on hand, shred it to make 3 cups and skip Step 1.
- 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
- 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.
- 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.
- In a medium bowl, combine the chicken with the jicama, carrots, shallots, cilantro and mint. Add the dressing and peanuts, toss gently and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.