Description
Spicy and fresh, chopped Thai-inspired chicken salad delivers a zesty explosion of Southeast Asian flavors. Crisp vegetables and tender chicken mingle with a tangy dressing, promising you a delightful culinary journey through Thailand’s vibrant cuisine.
Ingredients
Scale
Protein:
- 2 cups (473 ml) cooked chicken breast, shredded or chopped
Vegetables and Greens:
- 2 cups (473 ml) shredded green cabbage
- 1 cup (237 ml) shredded red cabbage
- 1 red bell pepper, thinly sliced
- 1 cup (237 ml) shredded carrots
- ½ cup (118 ml) chopped fresh cilantro
- ½ cup (118 ml) chopped green onions
Dressing and Toppings:
- ½ cup (118 ml) chopped peanuts (for topping)
- ¼ cup (59 ml) creamy peanut butter
- 2 tablespoons (30 ml) soy sauce or tamari
- 1 tablespoon (15 ml) sesame oil
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) honey or maple syrup
- Juice of 1 lime
- 1 clove garlic, minced
- 1–2 tablespoons (15–30 ml) warm water (to thin as needed)
- ½–1 teaspoon (2.5–5 ml) sriracha or chili paste, for heat (optional)
Instructions
- Craft a vibrant, zesty dressing by whisking peanut butter, lime juice, soy sauce, honey, and ginger in a small bowl until silky smooth. Gradually incorporate warm water to achieve a pourable consistency.
- Shred the cooked chicken into bite-sized pieces, ensuring uniform texture for optimal flavor distribution.
- Slice green and red cabbage into delicate ribbons, creating a crunchy foundation for the salad.
- Dice bell peppers and carrots into precise, uniform cubes to provide textural contrast and visual appeal.
- Finely chop fresh cilantro and green onions, releasing their aromatic oils and adding a bright, herbaceous layer.
- Combine chicken, cabbage, bell peppers, carrots, cilantro, and green onions in a spacious mixing bowl.
- Drizzle the prepared peanut dressing over the salad, gently tossing to ensure every ingredient is evenly coated.
- Sprinkle chopped peanuts on top for a satisfying crunch and nutty undertone.
- Optional: Allow salad to rest for 15 minutes in the refrigerator, enabling flavors to harmonize and intensify.
- Serve chilled, garnishing with additional fresh herbs for a final burst of color and freshness.
Notes
- Customize the heat level by adjusting the amount of sriracha or chili sauce in the dressing for those who prefer milder or spicier flavors.
- Replace chicken with tofu or tempeh to create a vegetarian version that maintains the protein-packed essence of the dish.
- Prep ingredients ahead of time and store separately to keep vegetables crisp and prevent soggy salad textures.
- Use rotisserie chicken or leftover grilled chicken to save time and add a quick protein boost to the recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg