Chicken Salad with Thai Dressing


3 romaine hearts, chopped
1 yellow bell pepper, thinly sliced
½ cup peanuts, roughly chopped
1 chicken breast
Salt, to taste
Pepper, to taste

2 tbl fish sauce
2 tbl lime juice
1/2 ginger, grated
1 clove garlic, grated
2 tsp sugar
1 red chili, finely minced
2 shallots, thinly sliced


Chop the romaine and slice the bell pepper, placing them in a large bowl.

In a small container or bowl, combine all the dressing ingredients and stir or shake until well-combined. Set aside.

For the chicken, season both sides of the chicken cutlet with salt and pepper. 4. In a hot, oiled skillet, fry the chicken until fully cooked, about 3 minutes per side.

Let the chicken rest for 5 minutes and cut into thin slices.

Pour the dressing over the romaine and add the chicken and peanuts. Toss until all the leaves are evenly coated.