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Meaty with a dash of veggies

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Chicken, duck & turkey Vegetables Lunch / Dinner Main Courses One Bowl Meals Salads

Chicken and red cabbage salad with peanut dressing

Published: 04.26.2016 » Last updated: 08.09.2022

If, like me, vinaigrette is your least favorite salad dressing, you will love the thick creaminess of the peanut dressing in this salad. It's a version of the peanut sauce that often accompanies satay.

Fried chicken and red cabbage salad with peanut dressing

But it isn’t just chicken and cabbage that go into this one bowl meal. There’s lettuce, bell pepper, beans, roasted cashew nuts and sliced peaches. So you can just imagine the interplay of flavors and textures in this dish.

Now, about substutitions. If you have fresh ripe and very sweet mangoes, choose them over canned peaches.

Just cut open the mangoes, score to create thin strips then scoop out with a spoon or the mouth of a drinking glass.

The black-eyed beans can be substituted with any kind of beans. Butter beans, pinto beans or kidney beans will work just fine. 

Chicken and red cabbage salad with peanut dressing

Connie Veneracion
Fried chicken fillet, sliced red cabbage, bell pepper, black-eyed beans, lettuce, cashew nuts and peach slices are tossed and drizzled with peanut dressing in this fried chicken and red cabbage salad.
Chicken and red cabbage salad with peanut dressing
Print Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Main Course, Salad
Cuisine American Fusion, Asian Fusion
Servings 1 person

Ingredients
  

Peanut dressing

  • ¼ cup smooth unsweetened peanut butter
  • ½ teaspoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • fish sauce - to taste

Fried chicken

  • 1 chicken thigh fillet
  • salt
  • pepper
  • 1 tablespoon rice wine
  • 1 tablespoon corn starch
  • cooking oil for deep frying

Salad

  • ½ cup thinly sliced red cabbage
  • ½ cup thinly sliced Romaine lettuce
  • 1 small red bell pepper - thinly sliced
  • 2 tablespoons black-eyed beans - tossed with a pinch of salt
  • 2 tablespoons roasted cashew nuts
  • sliced peaches - (or mangoes), as many as you like

Instructions
 

Make the peanut dressing

  • In a bowl, stir together the peanut butter, grated ginger, rice vinegar and honey.
  • Add water, a tablespoon at a time, until the mixture is pourable but still thick.
  • Mix in enough fish sauce to create your preferred flavor balance.

Fry the chicken

  • With the knife held at a 45-degree angle, cut the chicken fillet into six slices about a quarter of an inch thick.
  • Place the chicken in a bowl and sprinkle generously with salt and pepper.
  • Pour in the rice wine. Mix.
  • Add the corn starch and mix again.
  • Heat enough cooking oil to reach a depth of one inch.
  • Fry the chicken slices until browned and crisp, about two minutes per side.
  • Drain and set aside to cool a bit.

Assemble the salad

  • In a large bowl, toss together the red cabbage, Romaine lettuce, bell pepper, beans, nuts and peaches.
  • Add the chicken and toss again.
  • Pile the salad in a bowl.
  • Drizzle peanut dressing generously over the salad.

Notes

Inspired by The Recipe Critic’s Thai cashew chopped salad with a ginger peanut sauce.
Print Pin Recipe
Keyword Chicken Salad

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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