Thai cuisine is known for balancing sweet, salty, and sour flavors, and this bright and lively dish is no exception. Brown sugar, lime juice, and fish sauce make the perfect dressing for this summery salad. This dish is a study in contrasts: crunchy carrot and cabbage meet soft mango, cold vegetables meet warm rice, sweet coconut meets savory chicken. All of these contrasts provide an eclectic experience that will keep you coming back for more. If you would like to have leftovers or to feed a few more folks, this recipe can easily be doubled.

Thai Chicken Salad

  • Servings: 2
  • Difficulty: 2 hours and 40 minutes
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Ingredients

  • 2 vacuum-sealed chicken breasts
  • 1 cup jasmine rice
  • ½ small green cabbage
  • 1 mango or 1 granny smith apple
  • 1 carrot, peeled
  • 2 scallions
  • 1 small bunch cilantro
  • 1 small bunch mint
  • ¼ cup dry roasted peanuts, roughly chopped
  • ¼ cup toasted coconut
  • 1 lime
  • 2 tsp fish sauce or soy sauce
  • 2 tsp brown sugar 

Directions

1. Place 2 vacuum sealed chicken breasts in a Suvie pan, cover with water, and place in the top zone of Suvie. Input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Sous Vide at 160°F for 1 hour

Top Zone: None

2. Place 1 cup jasmine rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Long Grain, 1 cup

3. Meanwhile, core and slice the cabbage into thin ribbons. Shred carrot on the large holes of a box grater. Peel and pit mango, then cut into long, thin pieces. If using granny smith apple, core and cut into long, thin pieces. Roughly chop scallions, mint, and cilantro. Set ¼ cup herbs aside. 

4. Add remaining cilantro and mint to a large bowl with the cabbage, mango, carrots, and scallions. Set aside in the refrigerator until the chicken has finished cooking.

5. Once the chicken has finished cooking, remove from packaging and shred into small pieces. Fluff rice with a fork and season with salt to taste. 

6. Transfer chicken to the bowl with the vegetables. Juice lime into a small bowl and then stir in the brown sugar and fish sauce until dissolved.

7. Pour lime juice mixture over the chicken and vegetables, tossing to incorporate. Season to taste with salt and pepper, divide rice between plates, top with chicken salad, and garnish with peanuts, toasted coconut, and reserved herbs. 

Nutrition

Nutritional Information per serving (2 servings per recipe): Calories 615, Total Fat 8.5g, Total Carbohydrates 73g, Total Sodium 423mg, Total Protein 55g

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