Thai Chicken Salad
A fresh twist on a classic, this Thai Chicken Salad never fails to impress. Combining crunchy textures and layers of bold flavors, it features succulent chicken, refreshing veggies, and a creamy peanut dressing. Perfect for any occasion, whether it's a fancy dinner or a casual get-together.
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Whisk
- Salad spinner
- Measuring cups and spoons
- Grater
- Saucepan
Ingredients
- 2 chicken breasts shredded
- 1 cup green cabbage sliced
- 1 cup red cabbage sliced
- 1 cup carrots grated
- 1 cucumber sliced
- 2 green onions chopped
- 1 red onion chopped
- 1 red bell pepper sliced
- 2 tablespoons cilantro chopped
- 1 tablespoon fresh mint chopped
- 1 tablespoon basil chopped
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sweetener honey or brown sugar
- 1/4 cup peanuts chopped
- Optional: sriracha or red pepper flakes for heat
Instructions
- Boil chicken breasts in a saucepan until cooked through. Let cool and shred using two forks.
- Prepare the vegetables: thinly slice green cabbage, red cabbage, cucumber, and red bell pepper. Grate carrots and chop green onions, red onion, cilantro, basil, and mint.
- For the dressing, whisk together peanut butter, soy sauce, lime juice, fish sauce, garlic, ginger, and sweetener until smooth.
- In a large bowl, combine shredded chicken, vegetables, and herbs. Drizzle peanut dressing over the top and toss gently.
- Sprinkle chopped peanuts on top and serve.
Notes
Nutrition Facts:
- Calories: 130-650 per serving
- Fat: 8g-23g
- Protein: 28%-49%
- Carbohydrates: 31%-50%
- Fiber: 14%-18% daily value