Thai Chicken Salad
Turn this delectable chicken salad into easy finger food by serving it on crisp endive leaves.
- 2 cooked chicken breasts
- 1 cup cabbage, shredded
- 1 carrot, shredded
- 1/2 cup rice vinegar
- 3 Tbs fish sauce
- 1/2 tsp sesame oil
- 2 tsp sugar
- 1/2 cup chopped fresh cilantro
- 2 Tbs seeded and minced serrano chilies
- Coarsely chopped, unsalted, roasted peanuts
- 4 endive leaves
Chop or shred chicken into small pieces.
In a large bowl, combine chicken, cabbage, carrots, chilies and cilantro until well mixed.
In a separate bowl, whisk together vinegar, fish sauce, sesame oil and sugar.
Drizzle dressing over chicken mixture and toss to coat.
Separate endive leaves and wash.
Spoon chicken salad onto endive leaves and serve.