Peanut Chicken Mint Salad

Name: Peanut Chicken Mint Salad
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 260 g Boneless chicken breast; 180 g Red cabbage; 100 g Carrot; 35 g Roasted unsalted peanuts; 12 g Fresh mint; 25 ml Lime juice; 15 ml Soy sauce; 650 ml Water

Shredded chicken meets fine cabbage and carrot in a lime dressing, with mint and peanuts added at the end. It is a lunch with crunch throughout rather than a soft chicken filling. Use clean equipment after cooking the chicken and shred the vegetables finely enough to eat comfortably. Keep the peanuts for the final toss so their texture stays distinct.

Sliced cooked chicken over shredded cabbage and carrots, topped with peanuts and crisp onion pieces. — Representative photograph · Vietnamese Chicken and Peanut Salad by FOX ^.ᆽ.^= ∫ · Source · Pexels License. Full frame resized without enlargement, compressed as WebP; same-photograph responsive derivatives supplied. Representative chicken and peanut salad with shredded vegetables. The pictured cabbage colour and crisp onion garnish differ; follow the mint and lime dressing quantities below. Not a photograph of a PANTRISORA kitchen trial.

Southeast Asian · Preparation time: 18 min · Cook time: 15 min · Total time: 33 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

Use a food thermometer to check that chicken reaches 74°C (165°F).

Official U.S. cooking temperature guidance

Ingredients

260 g Boneless chicken breast
180 g Red cabbage
100 g Carrot
35 g Roasted unsalted peanuts
12 g Fresh mint
25 ml Lime juice
15 ml Soy sauce
650 ml Water

Allergens listed for these ingredients · Peanut, Soy, Wheat. Check package labels.

Step-by-Step Instructions

Simmer chicken in measured water until it reaches 74°C, transfer to a clean board and shred. Discard cooking liquid.
Shred cabbage and carrot finely and tear mint leaves. Stir lime juice and soy sauce in a bowl.
Toss vegetables and chicken in the dressing and finish with mint and chopped peanuts. Serve promptly or refrigerate in covered portions.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, food thermometer, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

For a different crunchy topping, use 35 g pumpkin seeds instead of 35 g peanuts. Add them at the same final step. This does not establish an allergy-safe dish; inspect every ingredient and package.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.