Categories: Salad

Ingredients

• 2 chicken breasts, halved lengthwise
• 4 slices peeled fresh ginger
• 3 tbsp fresh lime juice
• 3 tbsp peanut oil
• 2 tbsp light brown sugar
• 2 tbsp soy sauce
• 1/2 tsp Sriracha
• 1/2 head napa cabbage, thinly sliced
• 2 carrots, grated
• 1/2 cup fresh mint leaves, torn
• 1/3 cup chopped salted peanuts

Directions

1. Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.

2. Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, soy sauce and Sriracha in a small bowl; set aside.

3. Combine the cabbage, carrots, and mint in a large bowl. Add all but 2 tbsp of the dressing and toss to coat.

4. Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.

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