# Components:
→ Protein
01 - 2 cups cooked chicken breast, shredded or cubed
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Vegetables
05 - 1 cup shredded red cabbage
06 - 1 cup julienned carrots
07 - 1/2 cup thinly sliced red bell pepper
08 - 1/2 cup sliced cucumber
09 - 2 scallions, thinly sliced
10 - 1/4 cup chopped fresh cilantro
→ Dressing
11 - 1/3 cup mayonnaise
12 - 2 tablespoons plain Greek yogurt
13 - 2 teaspoons Thai red curry paste
14 - 1 tablespoon lime juice
15 - 1 tablespoon fish sauce
16 - 1 tablespoon soy sauce (gluten-free option recommended)
17 - 2 teaspoons honey
18 - 1 teaspoon grated fresh ginger
19 - 1 clove garlic, minced
→ Garnish
20 - 1/4 cup roasted peanuts, chopped
21 - Lime wedges, for serving
# Directions:
01 - Heat vegetable oil in a skillet over medium heat. Add the cooked chicken, salt, and pepper. Sauté for 2-3 minutes until warmed and lightly golden. Set aside to cool.
02 - In a large mixing bowl, combine the shredded red cabbage, julienned carrots, sliced red bell pepper, sliced cucumber, thinly sliced scallions, and chopped cilantro.
03 - In a separate bowl, vigorously whisk together mayonnaise, Greek yogurt, Thai red curry paste, lime juice, fish sauce, soy sauce, honey, grated ginger, and minced garlic until a smooth, creamy emulsion forms.
04 - Add the cooled seared chicken to the bowl with the combined vegetables. Pour the prepared dressing over the ingredients and toss gently until everything is thoroughly coated.
05 - Transfer the salad to a serving platter or individual bowls. Garnish generously with chopped roasted peanuts and additional cilantro, if desired. Serve chilled with lime wedges on the side.
