Thai Chicken Salad
This Asian-inspired dish perfectly balances vibrant flavors, nutritional benefits, and ease of preparation, making it an ideal choice for busy individuals seeking both taste and health.
Equipment
- Large Mixing Bowl
- Sharp Knife or Mandoline Slicer
Ingredients
For the Salad
- 2 cups cooked chicken breast shredded (rotisserie chicken works wonderfully)
- 3 cups Napa cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 1 large carrot julienned
- 1 red bell pepper thinly sliced
- 1/2 cup fresh cilantro chopped
- 1/4 cup green onions sliced
- 1/4 cup fresh mint leaves chopped
- 1/3 cup unsalted peanuts chopped
For the Peanut Dressing
- 3 tablespoons natural peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free option
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1-2 teaspoons sriracha sauce adjust to taste
- 2-3 tablespoons water to thin
Instructions
- Shred or dice 2 cups of cooked chicken breast. Using rotisserie chicken saves significant preparation time, but you can also poach chicken breasts in advance.
- Thinly slice the Napa and red cabbage. Julienne the carrot and slice the red bell pepper into thin strips. For best results, use a sharp knife or a mandoline slicer for consistent, thin cuts.
- In a large mixing bowl, combine the cabbage, carrots, and bell pepper. Add the chopped cilantro, green onions, and mint leaves. Toss gently to incorporate all ingredients evenly.
- In a medium bowl, whisk together the peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, minced garlic, grated ginger, and sriracha until smooth. Add water one tablespoon at a time until you reach your desired consistency.
- Add the shredded chicken to your vegetable mixture. Pour about three-quarters of the dressing over the salad and toss thoroughly to coat all ingredients. Reserve the remaining dressing for individual servings.
- Top with chopped peanuts just before serving to maintain their crunch.
Notes
For a vegetarian version, replace chicken with 1½ cups of edamame or baked tofu.
Almond butter can substitute peanut butter for those with peanut allergies.
Store undressed salad components and dressing separately for up to 3 days in airtight containers.
If dressed, consume within 24 hours for optimal texture and flavor.
Almond butter can substitute peanut butter for those with peanut allergies.
Store undressed salad components and dressing separately for up to 3 days in airtight containers.
If dressed, consume within 24 hours for optimal texture and flavor.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 28gFat: 16gSaturated Fat: 3gSodium: 480mgFiber: 5gSugar: 8g
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