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Inspired by classic pad Thai flavors, this salad swaps out the noodles and loads up on crunchy veggies. The chicken comes fully cooked, so dinner’s on the table in minutes.
Contains: fish, peanuts.
What You Get
Sous vide pinned chicken
Pad Thai sauce
Crushed, roasted peanuts
What You'll Need
Trim and core the cabbage, and slice about half of the head into thin strips (you should have about 6 cups; reserve the rest for another use). Slice the radishes and cucumber into thin rounds. Slice the bell pepper into thin strips. Pick the cilantro leaves and toss the stems.
Remove the chicken from the packaging, drain, and slice or shred.
In a large bowl, whisk together the pad Thai sauce, the juice of ½ lime, and 1 teaspoon sugar until combined. Add the sliced veggies and toss to combine.
Divide the salad between bowls and top with the chicken. Scatter with the cilantro leaves, shower with the crushed peanuts, and serve.