Thai salad with chicken

Turn on the oven to warm up to 180 degrees Celsius. We put chicken meat in a baking dish of a suitable size, which must first be washed under running water and dried with paper towels. Season the chicken meat with salt and ground black pepper (freshly ground), distribute evenly from all sides with the help of hands. Pour olive oil on the meat, also distribute it over the breasts. We put the mold in the oven, which has already managed to warm up to the desired temperature for 25 minutes. We cook the chicken until it is ready.

While the chicken is baking, we prepare all the other ingredients. My vegetables, cut out the stems, clean the seeds. We dry everything with paper towels from excess moisture. Next, everything needs to be cut for the salad. Namely, thinly chop the young cabbage, put it in a large salad bowl. After it, we also chop thinly red cabbage and send it there. Carrots are cut into beautiful thin strips. We also do with Bulgarian pepper, which is best to take red - so the salad will be especially bright and beautiful. We cut green onions into rings, and chop coriander (or parsley) coarsely.

We spread all the prepared ingredients to the cabbage mixture. We also add edamame (or beans - canned or boiled, in the latter case, it must be cooked in salted water in advance and cooled). Mix everything together.

Remove the finished chicken from the oven, let it cool completely and divide the meat into fibers with two forks. Add them to the salad and mix again.

In a separate bowl (or a small jar), combine soy sauce, honey (it should be liquid, and if thickened, then it must first be melted a little in a water bath), lime juice and sesame oil. Peel a clove of garlic and a piece of chili pepper. Both are finely chopped with a knife and added to the liquid ingredients. We mix everything thoroughly and fill the salad with the resulting dressing. Sprinkle sesame seeds on top.

Can be enjoyed!