Thai-style Chicken Salad

Thai-Style Chicken Salad

This colorful Thai-inspired salad combines rice noodles, chicken, vegetables, fruit, and a sweet-tangy dressing. It makes a refreshing lunch or light dinner and is packed with texture and flavor.

Ingredients

• 250 g (8 oz.) rice noodles
• 8 boneless, skinless chicken thighs
• Cornstarch for dusting
• 150 g (5 oz.) green beans, trimmed and blanched
• 1 papaya, peeled, seeded, and sliced*
• 1 small red onion, thinly sliced
• 200 g (7 oz.) cherry tomatoes, halved
• 5 tablespoons fish sauce
• 5 tablespoons lime juice
• 4 tablespoons palm sugar or brown sugar
• 1 pinch red pepper flakes
• 1/2 cup roasted peanuts, chopped
• 1/2 cup fresh cilantro leaves
• Vegetable oil for cooking

*Mango, pineapple, melon, or mandarin oranges also work well in this recipe.

Directions

1. Cook rice noodles according to package directions until tender. Drain and rinse under cold water. Place in a large salad bowl.
2. Lightly dust the chicken thighs with cornstarch.
3. Heat a small amount of oil in a skillet over medium heat.
4. Cook chicken until golden brown and fully cooked, about 5-7 minutes per side.
5. Let chicken rest for 5 minutes, then slice into strips.
6. Add the chicken, green beans, papaya, onion, and tomatoes to the noodles.
7. In a small bowl whisk together fish sauce, lime juice, sugar, and red pepper flakes.
8. Taste and adjust the dressing if needed. Add more lime for tartness or sugar for sweetness.
9. Pour dressing over the salad and toss gently.
10. Top with chopped peanuts and fresh cilantro before serving.