This flavorful Thai Chicken Salad features marinated chicken grilled to perfection, vibrant cabbage for texture, and a spicy dressing topped with candied peanuts. The chicken absorbs a delicious marinade of tamarind, fish sauce, and spices, complemented by a creamy peanut sauce. Perfect for a light meal or as a side dish.
1: Cut the chicken into 1-inch cubes.
2: In a plastic bag, combine the fish sauce, garlic, soy sauce, white pepper, turmeric powder, massaman curry paste, and coconut milk.
3: Add the chicken to the bag, mix well, and refrigerate for 1-2 hours.
4: In a small saucepan, combine the peanut sauce ingredients: massaman curry paste, fish sauce, tamarind concentrate, palm sugar, paprika, garlic powder, coconut milk, and crushed peanuts.
5: Heat the saucepan over medium/high heat, stirring until combined.
6: Once it bubbles, reduce the heat to medium/low and cook for 10-15 minutes until the sauce reduces and thickens.
7: Serve the marinated chicken with cabbage, mint, and Thai basil, topped with the peanut sauce.
