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Thai Chicken and Jicama Salad

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

Plus: More Chicken Recipes and Tips

  • Servings: 4

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  • 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


  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

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