Fried Chicken and Red Cabbage Salad

If, like me, vinaigrette is your least favorite salad dressing, you will love the thick creaminess of the satay sauce-style peaning dressing in this salad.

Satay sauce style? Yes! You know, peanut butter, fish sauce, ginger, vinegar… You know it’s good fod dipping chicken into but wait until to experience the same mixture coating your raw vegetables. It’s amazing!

Fried Chicken and Red Cabbage Salad

Recipe by Connie Veneracion

Fried chicken fillet, sliced red cabbage, bell pepper, black-eyed beans, lettuce, cashew nuts and peach slices are tossed and drizzled with peanut dressing in this fried chicken and red cabbage salad.

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Main Course, Salad

Cuisine American Fusion, Asian Fusion

Servings 1 person

Print recipe

Ingredients

  

Satay-style peanut dressing

• ¼ cup smooth unsweetened peanut butter
• ½ teaspoon grated ginger
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• fish sauce to taste

Fried chicken

• 1 chicken thigh fillet
• salt
• pepper
• 1 tablespoon rice wine
• 1 tablespoon corn starch
• cooking oil for deep frying

Salad

• ½ cup thinly sliced red cabbage
• ½ cup thinly sliced Romaine lettuce
• 1 small red bell pepper thinly sliced
• 2 tablespoons black-eyed beans tossed with a pinch of salt
• 2 tablespoons roasted cashew nuts
• sliced peaches (or mangoes), as many as you like

Instructions

 

Make the peanut dressing

• In a bowl, stir together the peanut butter, grated ginger, rice vinegar and honey.
• Add water, a tablespoon at a time, until the mixture is pourable but still thick.
• Mix in enough fish sauce to create your preferred flavor balance.

Fry the chicken

• With the knife held at a 45-degree angle, cut the chicken fillet into six slices about a quarter of an inch thick.
• Place the chicken in a bowl and sprinkle generously with salt and pepper.
• Pour in the rice wine. Mix.
• Add the corn starch and mix again.
• Heat enough cooking oil to reach a depth of one inch.
• Fry the chicken slices until browned and crisp, about two minutes per side.
• Drain and set aside to cool a bit.

Assemble the salad

• In a large bowl, toss together the red cabbage, Romaine lettuce, bell pepper, beans, nuts and peaches.
• Add the chicken and toss again.
• Pile the salad in a bowl.
• Drizzle peanut dressing generously over the salad.

Notes

The black-eyed beans can be substituted with any kind of beans. Butter beans, pinto beans or kidney beans will work just fine. 

Updated from a recipe originally published in April 26, 2016.

Inspired by The Recipe Critic’s Thai cashew chopped salad with a ginger peanut sauce.

Keyword Chicken Salad

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