Name: Chopped Thai-Inspired Chicken Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Thai-Inspired
Ingredients: 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; 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 tablespoons sambal oelek (sriracha works, too); 2 tablespoons sugar; a small knob of fresh ginger, peeled; a clove of fresh garlic, peeled; 1/4 cup water to thin to desired consistency

Description

This simple chopped Thai-Inspired chicken salad has BIG flavors – peanut, lime, soy, chili, cilantro. Topped with a homemade peanut dressing! Healthy and fresh.

Ingredients

Units Scale

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 tablespoons sambal oelek (sriracha works, too)
2 tablespoons sugar
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled
1/4 cup water to thin to desired consistency

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Instructions

Chop: Put on some good music, pour a drink, and start choppin’!
Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.

Notes

Chicken: Pulled rotisserie chicken works great. You can also cook chicken breasts in the Instant Pot (12 minutes, with about a cup of water, plus salt and pepper) and then shred them.

Cabbage: You want the cabbage to be very thin, like it would be for coleslaw. I did this with a mandoline.

Vegetarian: You can make this with tofu instead of chicken! Just follow one of the methods in this post.

Leftovers / Make Ahead: You can keep this for a few hours once it’s tossed with dressing – like if you make it for lunch, it’ll be pretty okay for dinner. But for best results, keep the leftover salad and dressing separate until ready to serve.

Prep Time: 45 mins
Cook Time: 15 minutes
Category: Salad
Method: Chop
Cuisine: Thai-Inspired

Keywords: chopped thai chicken salad, thai chicken salad, thai salad