Thai Chicken Salad

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Thai Chicken Salad

Fish Sauce.  I love it.  I just try not to inhale when in its presence.  I’m realizing more and more that sometimes the stinkiest food is the best tasting.  Is that a metaphor for life?  You decide.  I, however, will probably continue taking showers.

Back to the fish sauce.  Fish sauce is used a lot in some of my favorite cuisines.  Thai and Burmese to name a few.  And for good reason.  It adds a saltiness and tang that’s hard to replicate.  Plus, it’s on the Whole30 approved list.  Huzzah!  If you haven’t used it before, don’t let the smell stop you.  In fact, just try not to smell it.  Your taste buds will thank you later.

This afternoon I found myself starving, staring down a head of purple cabbage.  I always end up wasting cabbage.  I buy it for fish tacos or something, use a tiny chunk of it and the rest grows ever stinkier in the back of my fridge.  This time I was determined to break the habit.  I had a dozen Pink Lady apples from Costco, so those needed to be used up too.  I’m really trying hard these days not to waste produce.  A coleslaw-type chicken salad sounded appealing, but I didn’t want the mayonnaise base for the sauce.  What I came up with is basically a vinaigrette with fish sauce.  And I’m so glad I did it!  This salad was everything.  The savory flavor of the fish sauce, the sweet crispness of the apples, the soft and creamy avocado coupled with the kick of the jalapeno… So good.  My husband even liked it, and he is generally afraid of most fruits and vegetables.  Once he was about halfway done eating his he said, ‘This sure doesn’t look like it should taste good, but it does!’  Ahh, the things that warm your heart after 7 years of marriage.

This salad is easy to put together if you have the chicken already cooked, so make sure to have that done first.  It made enough for my husband and I and there was about a serving left over.  Next time I will definitely double the recipe!

Core the apple but leave the skin on.  Slice all ingredients into long strips and put into a medium-sized bowl.  Remove the seeds from the jalapeno if you don’t want it very spicy.  Put the fish sauce, olive oil, lemon juice, garlic, and Dijon mustard in a jar with a lid and shake.  Add to the other ingredients and season with salt and pepper.

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Salad Ingredients:

  • 1 c. shredded chicken
  • 1/4 head purple cabbage
  • 1/2 Jalapeno
  • 1/2 white or red onion
  • 1/2 avocado
  • 1 Pink Lady apple
  • handful of cilantro

Sauce Ingredients:

  • 1 Tbsp fish sauce
  • juice of 1/2 lemon
  • 1 clove minced garlic
  • 1/4 c olive oil
  • 2 tsp. Dijon mustard