Red Chicken Salad

Another delicious-sounding Thai recipe from my Thai Cooking School cookbook. Easy and healthy with some zing! Prep time does not include overnight refrigeration time.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  boneless chicken breasts (skinless)
• 2  tablespoons red curry paste
• 2  tablespoons  vegetable oil (or peanut oil)
• 1  head napa cabbage, shredded
• 1  cup bok choy, torn into large pieces
• 1⁄2 head savoy cabbage, shredded
• 2  shallots, finely chopped
• 2  garlic cloves, crushed
• 1  tablespoon  rice wine vinegar
• 2  tablespoons  sweet chili sauce
• 2  tablespoons  thai soy sauce

Directions

1. Score the chicken several times and rub the curry paste into each cut. Cover and let chill overnight.
2. When ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. Keep warm.
3. Heat a separate wok, then add 1 tablespoons of the oil. Add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. Add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. Add the vinegar, chili sauce and soy sauce. Remove from the heat.
4. Arrange the stir-fried vegetables on four serving plates. Slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. Serve immediately.