Description
A vibrant, crunchy Thai-inspired chicken salad loaded with shredded chicken, crisp vegetables, and a zesty peanut dressing. It’s quick to prepare and bursting with bold, satisfying flavors.
Ingredients
For the Salad:
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3–4 cups cooked shredded chicken
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3–4 cups shredded green cabbage (1 head)
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2 cups grated carrots (1–2 large)
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1–2 cups grated green papaya or mango (optional)
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1 cup chopped fresh cilantro
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1/2 cup chopped peanuts
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1/2 cup sliced green onions
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3–4 sliced red serrano peppers
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Salt and lime juice, to taste
For the Peanut Dressing:
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1/2 cup peanut butter
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1/3 cup low sodium soy sauce
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1/3 cup toasted sesame oil
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1/4 cup rice vinegar
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2 tbsp sambal oelek or sriracha
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2 tbsp sugar
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1 small knob fresh ginger, peeled
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1 clove garlic, peeled
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1/4 cup water (adjust as needed)
Instructions
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Shred or chop cooked chicken into bite-sized pieces.
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Finely shred cabbage and grate the carrots and optional fruit.
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Chop cilantro, peanuts, and green onions. Slice serrano peppers.
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Blend all dressing ingredients until smooth, adjusting water for desired consistency.
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In a large bowl, combine all salad ingredients.
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Pour dressing over the salad and toss to coat.
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Season with salt and lime juice.
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Serve immediately or chill before serving.
Notes
Use rotisserie chicken for convenience.
Swap chicken with tofu or shrimp for variation.
Make nut-free by using sunflower butter and omitting peanuts.
Adjust spice with more or less chili paste or peppers.
Store components separately if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if cooking chicken fresh)
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: Thai-Inspired