Name: Thai Basil Chicken Salad With Peanut Dressing
Prep time: 30 min
Ingredients: 2 heads romaine lettuce (washed and chopped); ½ whole small red cabbage (shredded); ½ whole small green cabbage (shredded); 1 cup mint leaves (picked from stems); 1 bunch cilantro (chopped and stems set aside); 1 cup Thai basil (picked from stems); 3 whole green onions (green part and thinly sliced); ¼ cup sugar; ¼ cup rice wine vinegar; 2 cloves garlic; 2 whole Thai chilis; ¼ cup lime juice; 2 inch ginger (peeled); 1 tsp salt (Diamond Crystal); ½ cup peanut butter (creamy); 3 tbsp fish sauce; ¼ cup water; 4 cups rotisserie chicken (chopped into chunks); ½ cup fried shallots; ½ cup roasted peanuts

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It has been too hot everywhere and I am not turning on my stove, so this is the move right now. The whole thing comes together without any cooking on your part, as long as you grab a rotisserie chicken.

Pro tip: go to Whole Foods today (Tuesday), they discount the rotisserie chickens $2 off. You’re welcome.

You shred the chicken into chunks and pile it onto a base of romaine, shredded red and green cabbage, mint, cilantro, Thai basil, and green onions. The dressing is everything: peanut butter, fish sauce, lime juice, rice wine vinegar, garlic, ginger, and a couple of Thai chilies all blended together until smooth. Make it ahead and let it sit in the fridge for at least an hour so it thickens up properly, then finish the whole thing with roasted peanuts and fried shallots on top. This recipe serves eight and it holds up well, so make a big batch and you’re set for the week.

Recipe below.

Thai Basil Chicken Salad With Peanut Dressing

This salad is easy to throw together and perfect to have in your fridge ready to go for a healthy meal all week long. The creamy peanut dressing is the star here.

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Prep Time 30

Servings: 8

Ingredients Method

Ingredients

2 heads romaine lettuce (washed and chopped)
½ whole small red cabbage (shredded)
½ whole small green cabbage (shredded)
1 cup mint leaves (picked from stems)
1 bunch cilantro (chopped and stems set aside)
1 cup Thai basil (picked from stems)
3 whole green onions (green part and thinly sliced)
¼ cup sugar
¼ cup rice wine vinegar
2 cloves garlic
2 whole Thai chilis
¼ cup lime juice
2 inch ginger (peeled)
1 tsp salt (Diamond Crystal)
½ cup peanut butter (creamy)
3 tbsp fish sauce
¼ cup water
4 cups rotisserie chicken (chopped into chunks)
½ cup fried shallots
½ cup roasted peanuts

Method

In a blender, combine sugar, rice wine vinegar, garlic, Thai chilis, lime juice, ginger, salt, peanut butter, fish sauce, and water. Blend until smooth.
Pour the peanut dressing into a container.

Refrigerate for at least an hour to thicken.

Combine lettuce, cabbage, mint, cilantro leaves, Thai basil, and green onions into a large bowl and gently combine using your hands or tongs.
Transfer however many portions of salad you would like to serve into a separate bowl. Add as much chicken and peanut dressing as you would like and gently toss everything together. Taste and adjust seasoning if necessary.
Pile the salads high onto plates and garnish with peanuts and fried shallots. Serve and enjoy.