Thai Chicken and Jicama Salad Recipe

Name: Thai Chicken and Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 1/2 pounds skinless, boneless chicken breast halves, pounded 1/2 inch thick; Salt and freshly ground pepper; 2 tablespoons fish sauce (nam pla); 1 1/2 tablespoons light brown sugar; 1 teaspoon granulated sugar; 1/4 cup fresh lime juice; 2 fresh Thai or serrano chiles, minced; 1 garlic clove, minced; 1 small jicama (about 1 pound), peeled and cut into matchsticks; 2 large carrots, shredded; 2 shallots, thinly sliced and separated into rings; 3 tablespoons chopped cilantro; 2 tablespoons mint leaves, torn; 1/4 cup roasted unsalted peanuts, coarsely ground

Servings: persons

1 tablespoon vegetable oil
1 1/2 pounds skinless, boneless chicken breast halves, pounded 1/2 inch thick
Salt and freshly ground pepper
2 tablespoons fish sauce (nam pla)
1 1/2 tablespoons light brown sugar
1 teaspoon granulated sugar
1/4 cup fresh lime juice
2 fresh Thai or serrano chiles, minced
1 garlic clove, minced
1 small jicama (about 1 pound), peeled and cut into matchsticks
2 large carrots, shredded
2 shallots, thinly sliced and separated into rings
3 tablespoons chopped cilantro
2 tablespoons mint leaves, torn
1/4 cup roasted unsalted peanuts, coarsely ground

1
Heat the oil in a large skillet.
2
Season the chicken with salt and pepper and cook over high heat until golden on both sides and cooked through, about 8 minutes.
3
Let cool, then tear the chicken into thin shreds.
4
Meanwhile, in a saucepan, combine the fish sauce with the brown and granulated sugars and cook over low heat, stirring, until dissolved.
5
Let cool, then add the lime juice, chiles and garlic.
6
In a medium bowl, combine the chicken with the jicama, carrots, shallots, cilantro and mint.
7
Add the dressing and peanuts, toss gently and serve.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 1/2 pounds skinless, boneless chicken breast halves, pounded 1/2 inch thick, Salt and freshly ground pepper, 2 tablespoons fish sauce (nam pla), and more.

Yes, Thai Chicken and Jicama Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Chicken and Jicama Salad

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