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Thai Chicken Salad

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๐Ÿฅ— Enjoy a refreshing and vibrant Chopped Thai Chicken Salad packed with fresh vegetables and savory chicken for a nutritious meal.
๐Ÿฅœ The zesty peanut dressing adds a creamy, tangy flavor that perfectly complements the crisp textures and spicy notes of the salad.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

3 to 4 cups cooked shredded chicken

1 head green cabbage, shredded (about 3 to 4 cups)

1 to 2 large carrots, grated (about 2 cups)

1 green papaya or mango, grated (1 to 2 cups, optional)

1 cup fresh cilantro, chopped

1/2 cup peanuts, chopped

1/2 cup green onions, sliced

3 to 4 red serrano peppers, sliced

Salt and lime juice to taste

1/2 cup peanut butter

1/3 cup low sodium soy sauce

1/3 cup toasted or dark sesame oil

1/4 cup rice vinegar

2 tablespoons sambal oelek (or sriracha)

2 tablespoons sugar

Small knob of fresh ginger, peeled

1 clove fresh garlic, peeled

1/4 cup water (to thin dressing as needed)

Instructions

1-First Step: Start by pulling together all your ingredients to make things smooth sailing shred that chicken, chop the veggies, and measure out the dressing components. This mise en place keeps everything organized so you can focus on the fun part without any last-minute scrambles. Get excited because this Thai Chicken Salad is about to become your new kitchen hack.

2-Second Step: In a blender or bowl, combine 1/2 cup peanut butter, 1/3 cup low sodium soy sauce, 1/3 cup sesame oil, 1/4 cup rice vinegar, 2 tablespoons sambal oelek, 2 tablespoons sugar, a small knob of ginger, and 1 clove garlic. Blend until smooth, adding 1/4 cup water to thin it out as needed aim for a pourable consistency that coats your salad perfectly. This step brings that zesty punch, making your Chopped Thai Chicken Salad with Zesty Peanut Dressing irresistible.

3-Third Step: Shred 1 head of green cabbage and grate 1 to 2 large carrots, along with optional green papaya or mango if you’re feeling fancy. Slice 1/2 cup green onions and 3 to 4 red serrano peppers, then chop 1 cup fresh cilantro keep these fresh for maximum crunch. Toss them in a big bowl to mix, adapting for dietary tweaks like extra veggies if you’re going low-carb.

4-Fourth Step: If your chicken isn’t already cooked, quickly grill or boil 3 to 4 cups of it until it’s shredded and ready this takes about 15-20 minutes. Mix the shredded chicken into your veggie bowl, seasoning with salt and lime juice to taste for that perfect balance. For a vegetarian twist, swap in tofu here to keep it versatile.

5-Fifth Step: Pour the dressing over your salad mixture and toss everything together until it’s evenly coated let it sit for a few minutes to soak in those flavors. Serve it up fresh, maybe with extra chopped peanuts on top for crunch, and you’re set for a meal that wows. This Thai Chicken Salad Recipe with Peanut Dressing adapts easily, so feel free to tweak portions based on your crowd. For more on chicken’s perks, check out this external guide on the health benefits of chicken.

Last Step:

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Notes

๐Ÿฅ— Use fresh, crisp vegetables for the best texture and flavor in the salad.
๐ŸŒถ๏ธ Adjust the amount of serrano peppers or sambal oelek based on your preferred spice level.
๐Ÿฅœ Toast peanuts lightly before chopping to enhance their flavor and crunch.

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing, Blending
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving