Get ready to tantalize your taste buds with a salad that's anything but ordinary! This Figgy Thai Chicken Salad is a culinary masterpiece that combines the sweet sophistication of fresh figs with the bold, zesty flavors of Thai cuisine. Imagine a dish that's not just a salad, but a vibrant journey of textures and tastes that will transport you from your dining table to the bustling street markets of Thailand in just one bite!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup fresh figs, sliced
- 2 cups mixed greens
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
- 2 tablespoons Thai peanut dressing
Instructions
- Prepare the chicken by shredding cooked chicken into bite-sized pieces. If using raw chicken, season with salt and pepper, then grill or bake until internal temperature reaches 165°F, then cool and shred.
- Wash and dry the mixed greens thoroughly using a salad spinner or clean kitchen towel to remove excess moisture. Spread greens evenly on a large serving platter or individual plates.
- Slice fresh figs into thin, elegant rounds, removing any tough stem ends. Distribute fig slices attractively across the prepared greens.
- Sprinkle the shredded chicken over the greens and fig slices, ensuring even distribution across the salad.
- Chop fresh cilantro leaves finely, creating a vibrant green garnish. Scatter chopped cilantro over the salad.
- Toast chopped peanuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
- Drizzle Thai peanut dressing evenly over the salad, ensuring all components are lightly coated.
- Sprinkle toasted chopped peanuts over the top of the salad for added crunch and nutty flavor.
- Serve immediately at room temperature, ensuring the salad remains fresh and crisp.
Tips
- Chicken Prep is Key: For the most tender and flavorful chicken, consider using leftover roasted or grilled chicken. If cooking from scratch, let the chicken cool completely before shredding to maintain moisture.
- Fig Selection Matters: Choose ripe but firm fresh figs. They should have a slight give when gently pressed but not be mushy. If fresh figs are out of season, you can substitute with dried figs that have been lightly rehydrated.
- Toasting Nuts Technique: When toasting peanuts, watch them carefully and stir constantly. They can burn quickly! Remove from heat the moment they become fragrant and golden.
- Dressing Distribution: Use a light hand when drizzling the Thai peanut dressing. You want to enhance the flavors, not drown the salad. Start with less and add more if needed.
- Serve Immediately: This salad is best enjoyed fresh. The crisp greens and toasted nuts will lose their texture if left sitting too long, so prepare just before serving.Pro Tip: For an extra flavor boost, consider adding a sprinkle of red pepper flakes or a few drops of sriracha for those who love a little heat!
Nutrition Facts
Calories: 184kcal
Carbohydrates: 8g
Protein: 18g
Fat: 9g
Saturated Fat: g
Cholesterol: 45mg
