Cookwith

Name: Protein-Packed Thai-Venetian Chicken & Herb Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 (6 oz) skinless chicken breasts; 1 tbsp fish sauce; 1 tbsp light soy sauce; 1 tsp brown sugar; 1 tbsp lime juice; 1 tsp toasted sesame oil; 2 tsp neutral oil (like grapeseed or canola); 2 cloves garlic, minced; 1 small shallot, thinly sliced; 1 small red chili, finely chopped (optional); 1/2 cup fresh cilantro, chopped; 1/2 cup fresh mint, chopped; 1/2 English cucumber, thinly sliced; 1/2 cup shredded purple cabbage; 2 tbsp roasted unsalted peanuts, chopped; 1/2 cup cooked edamame (shelled); 1/2 tsp kosher salt; Freshly ground black pepper

Protein-Packed Thai-Venetian Chicken & Herb Salad

miradugm

This high-protein Thai-Venetian fusion salad is inspired by the vibrant flavors of Pok Pok and Polpo, with a nod to the science-driven techniques of The Food Lab and the flavor layering wisdom of The Flavor Bible. Juicy, pan-seared chicken breast is marinated for maximum depth, then served over a crunchy, colorful salad with herbs, cabbage, cucumber, and a zesty, umami-rich dressing. The addition of edamame and peanuts gives extra protein and texture, while fresh herbs and lime keep things bright and refreshing. This dish is perfect for a summer dinner, delivering a balanced meal that's as beautiful as it is satisfying.

Ingredients

Instructions

In a bowl, whisk together the fish sauce, soy sauce, brown sugar, lime juice, and toasted sesame oil.
Place chicken breasts between two pieces of plastic wrap and gently pound to even 3/4-inch thickness.
Add chicken to a shallow dish and pour half the marinade over. Reserve the other half for dressing. Marinate chicken for 15 minutes.
Heat neutral oil in a large nonstick skillet over medium-high heat. Remove chicken from marinade (discard used marinade), season with salt and pepper, and sear for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F). Let rest 3 minutes, then slice thinly.
In a large bowl, toss together the shallot, garlic, chili, cilantro, mint, cucumber, cabbage, edamame, and peanuts.
Drizzle with the reserved marinade/dressing and toss again.
Divide salad between two plates. Top with sliced chicken, extra herbs, and a sprinkle of peanuts.
Serve immediately, with extra lime wedges if desired.