Chopped Thai Chicken Salad (Print Version)
# Ingredients:
→ Salad
01 -
2 cups cooked chicken breast, shredded or chopped
02 -
2 cups shredded green cabbage
03 -
1 cup shredded red cabbage
04 -
1 red bell pepper, thinly sliced
05 -
1 cup shredded carrots
06 -
1/2 cup chopped fresh cilantro
07 -
1/2 cup chopped green onions
08 -
1/2 cup chopped peanuts (for topping)
→ Peanut Dressing
09 -
1/4 cup creamy peanut butter
10 -
2 tablespoons soy sauce or tamari
11 -
1 tablespoon sesame oil
12 -
1 tablespoon rice vinegar
13 -
1 tablespoon honey or maple syrup
14 -
Juice of 1 lime
15 -
1 clove garlic, minced
16 -
1-2 tablespoons warm water (to thin as needed)
17 -
Optional: 1/2-1 teaspoon sriracha or chili paste, for heat
# Instructions:
01 -
In a small bowl, whisk together all dressing ingredients until smooth and creamy. Add warm water a little at a time to thin to desired consistency.
02 -
In a large mixing bowl, combine cooked chicken, green and red cabbage, bell pepper, carrots, cilantro, and green onions.
03 -
Pour the peanut dressing over the salad and toss to coat everything evenly.
04 -
Top with chopped peanuts and extra herbs if desired. Serve immediately or chill for 15 minutes to let flavors meld.
# Notes:
01 -
Great for meal prep—store salad and dressing separately until ready to eat.
02 -
Make it vegetarian by swapping chicken for edamame or crispy tofu.
03 -
Add chopped mango or cucumber for a refreshing twist.