Thai turkey salad
Experience the exotic flavors of Thailand with this delicious Thai turkey salad that combines succulent turkey with refreshing herbs and zesty dressing.
Ingredients:
- 110g rice vermicelli noodles
- 1 tablespoon canola oil
- 4 boneless, skinless chicken thighs (about 1¼ lb.)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup creamy peanut butter
- ¼ cup canned unsweetened coconut milk, well shaken
- 1 ½ tablespoons fresh lime juice (from 1 lime)
- 1 tablespoon low-sodium soy sauce
- ½ tablespoon sriracha
- 12 Bibb lettuce leaves
- 1 cup thinly sliced English cucumber
- Thinly sliced scallions, basil leaves, and chopped roasted peanuts, for serving
Instructions:
- Follow the instructions on the package to soften rice noodles.
- While waiting, warm up some oil in a grill pan or cast-iron skillet over medium-high heat. Season the chicken with salt and pepper, then cook it until it is well-cooked and has a nice char on each side. This should take around 4 to 5 minutes per side. Once done, transfer the chicken to a cutting board and let it sit for 5 minutes before slicing it thinly.
- In a small bowl, mix together peanut butter, coconut milk, lime juice, soy sauce, and sriracha until well combined.
- Present the sliced chicken and rice noodles with lettuce, cucumber, and peanut sauce. You can also add some scallions, basil, and peanuts on the side for extra flavor.
Summary:
- Calories: 1402 kcal
- Fat: 85 g
- Protein: 116 g
- Carbs: 57 g
- Potassium: 2557 mg
- Magnesium: 367 mg