Food Resolutions: Trader Joe’s Thai Citrus Chicken Salad
I have an entire Pinterest board full of delicious foods that I have never tried, so this semester, I’m trying recipes and deciding if they should stay or go. First on the list is something fairly simple that I tried out this weekend. When I first saw the Trader Joe’s citrus chicken salad, I thought it would be a perfect thing to make on the weekend with the intention of bringing it to eat for days when I don’t get a real lunch break and don’t want to spend the money for something quick (which, if I’m being honest, is most days).
So this weekend I decided to try it out. First, however a caveat—I simplified the recipe a lot based on what I could find at the local store and to make the preparation easier. While I will post the original recipe, I am also going to discuss my modifications and if they are good ones to copy. For this recipe, I just left out the daikon and papaya and used a pre-cut four-cup bag of coleslaw mix with cabbage and carrots. In truth, I still found the recipe delicious, and this made it a good bit easier, so I would recommend it. I also left out the cilantro and jalapeño, because I’m not much of a fan, but this is a matter of taste.
The Verdict: Delicious and becoming a regular lunch
Copycat Trader Joe’s Thai Citrus Chicken Salad
Find the original here
Ingredients
For the salad:
1 chicken breast, about 7 to 8 ounces, cubed
1 clove garlic, minced
1 1/2 cup Napa cabbage, shredded
1 cup red cabbage, shredded
1 cup papaya, cut into matchsticks
1 cup carrots, shredded
1/2 cup daikon, shredded
1/4 cup green onion, minced
1/4 cup cilantro, chopped
1 tablespoon olive oil
1/2 lime, cut into wedges
For the dressing:
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon olive oil
2 cloves garlic, minced
1/2 to 1 jalapeño, or to taste
Directions
1. Sprinkle cubed chicken breast with salt and pepper, and add minced garlic. Set aside for a few minutes.
2. Over medium-high heat, heat a skillet or pan and add olive oil.
3. When oil is hot, add chicken breast and cook, turning occasionally to brown on both sides. Remove when done, about seven minutes. Squeeze juice from a wedge of lime on the chicken, and set aside to cool.
4. In a large bowl, mix together the rest of the salad ingredients (red and Napa cabbage, carrots, papaya, daikon, green onion, and cilantro). Set aside.
5. In a small bowl, combine all salad dressing ingredients and mix together.
6. Pour dressing into a blender, and blend until emulsified.
7. Add chicken and dressing to salad, and mix to combine. Serve with a lime wedge.
-Chloe Kaczvinsky