In my part of the world somedays are just Too hot to cook.. Turning on the oven just isn’t going to happen!! Yesterday was a crazy, busy day.. You know what I mean,and I hadn’t thawed anything out for dinner as I usually do!! In my freezer I found a bag of cooked chicken (left over from making Bone Broth). What to do?
I’m currently pretty obsessed with Vietnamese and Thai cuisine, so I started throwing my favorite flavors into the bowl!!! It turned out to be a winner!!!
Thai Curry Chicken and Cabbage Summer Salad
1 lb chicken – ground, or shredded, or grilled and sliced
1 head cabbage chopped
4 large carrots – grated
1 bunch green onions – chopped
1 bunch cilantro – chopped
1/2 cup Thai basil – chopped
1/2 cup fresh mint – chopped
2 heaping T red Thai curry paste
1/4 cup chunky almond butter
2 T Nuoc Pham – fish sauce blend
2 T sesame oil
1/4 cup rice wine vinegar
1/2 cup coconut oil (or avocado oil)
1/4 lime juice
1 T Braggs Aminos
Cook the chicken and toss with dressing… Add to other ingredients and toss with remaining dressing! (The chicken should be added to cabbage when still warm!!)
To gild the lily I added a big scoop of my Kimchi and some Thai fermented mungbean sprouts to my serving!!! Time spent?? About half an hour.. Then out of the kitchen!!!!