Description
A vibrant Thai Chicken Salad with shredded chicken, crisp veggies, and fresh herbs tossed in a zesty, nutty Thai-style dressing. Perfect for a light, healthy, and flavor-packed meal.
Ingredients
- 2 cups shredded cooked chicken (poached, grilled, or rotisserie)
- 2 cups shredded cabbage (napa, red, or green)
- 1 cup grated or julienned carrots
- 1 cup sliced cucumber or bell pepper
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup chopped peanuts, cashews, or slivered almonds
- Optional: 1/2 cup diced mango, green papaya, or avocado
- Optional: 1/4 cup edamame or sliced scallions
- For the dressing: 3 tbsp peanut butter, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp honey or maple syrup, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp chili garlic sauce (adjust to taste), 2–3 tbsp water to thin
Instructions
- In a large bowl, combine shredded chicken, cabbage, carrots, cucumber or bell pepper, herbs, and nuts.
- In a small bowl or blender, whisk or blend together the dressing ingredients until smooth and creamy.
- Pour the dressing over the salad and toss to combine thoroughly.
- Taste and adjust seasoning with more lime juice, salt, or chili for extra heat if desired.
- Serve immediately or chill for 10–15 minutes to allow flavors to meld before serving.
Notes
- Use tofu or tempeh instead of chicken for a vegetarian version.
- Swap peanut butter with almond butter or use a lime-chili dressing for a nut-free option.
- Store salad and dressing separately in airtight containers for up to 2 days.
- Add mango, avocado, or green papaya for tropical flavor and added texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
