Thai Chicken Salad
A crunchy, fresh salad with shredded chicken, crisp vegetables, herbs, peanuts, and a creamy peanut dressing that makes lunch or dinner feel easy and satisfying.
Equipment
- Food processor or blender
- mandoline
Ingredients
Thai Chicken Salad
- 3 – 4 cups cooked shredded chicken
- 1 head of green cabbage ( 3 – 4 cups shredded)
- 1 – 2 large carrots ( 2 cups grated)
- 1 green papaya or mango ( 1 – 2 cups grated) (optional)
- 1 cup fresh cilantro chopped
- 1/2 cup peanuts chopped
- 1/2 cup green onions sliced
- 3 – 4 red serrano peppers sliced
- salt and lime juice to taste
Peanut Dressing
- 1/2 cup peanut butter
- 1/3 cup low sodium soy sauce
- 1/3 cup sesame oil (toasted or dark)
- 1/4 cup rice vinegar
- 2 tablespoon s sambal oelek (sriracha works, too)
- 2 tablespoon s sugar
- a small knob of fresh ginger peeled
- a clove of fresh garlic peeled
- 1/4 cup water to thin to desired consistency
Instructions
- Chop all of the salad ingredients and get them ready for the bowl.put on some good music, pour a drink, and start choppin’. Shred the cabbage, grate the carrots and optional green papaya or mango, chop the cilantro, slice the green onions and serrano peppers, and have the chicken ready to go. I like everything fairly thin here so each forkful gets a little bit of everything.
- Make the dressing by pulsing all dressing ingredients in a food processor or blender, then adjust the consistency with water.A blender or food processor gives you the smoothest result. You’re looking for a dressing that turns glossy, creamy, and well blended, with no obvious streaks of oil. Add water until it’s loose enough to pour but still thick enough to coat the back of a spoon.
- Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated, then season with salt and lime juice to taste.Start with a lighter hand on the dressing and build from there. The cabbage should look lightly slick, not drenched. If you want a deeper savory edge, you can add that optional splash of fish sauce. Serve the salad chilled so the crunch really pops.
Notes
Storage Tip: Store the chopped salad, dressing, and toppings in separate containers, then toss just before eating so the vegetables stay crisp.
Texture Tip: Chill the chopped vegetables and keep the dressing separate until the last minute for the best crunch.
Chicken Tip: Rotisserie chicken is the fastest option, but poached, baked, or grilled chicken also work. If cooking chicken for this recipe, make sure it reaches 165°F.
Dressing Tip: If the dressing is too thick, blend in a little more water. If it is too thin, add a bit more peanut butter. If it separates, blend it again.
Variation Tip: Mango can replace green papaya, and sunflower seed butter or almond butter can stand in for peanut butter if needed. Tofu or tempeh also work in place of chicken for a vegetarian or vegan version.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.