Thai Chicken Salad

20140124-180604.jpg

Thai food- as exotic as it is- needs no introduction. I simply love it. Wouldn’t miss a chance to eat thai food. But unfortunately I’m not very familiar with cooking thai food. So i have been doing a lot of research lately on thai recipes and i saw this very easy thai chicken salad recipe. I made it, and it was pretty good. A very refreshing salad which is very easy to put together. The combination of flavors is delicious.

20140124-180818.jpg

Lime, peanuts, cilantro, carrots, green onions, vinegar, soy sauce, chili pepper, garlic, ooooh! It’s all so darn good, the perfect combination of tangy and creamy and super-fresh-crunchy.

20140124-180930.jpg

The creamy peanut dressing is absolutely to die for. I guarantee you’ll want to put it on just everything!

20140124-181029.jpg

20140124-181150.jpg

Awaken your tastebuds to a world of flavor with this scrumptious Thai salad! These salads are healthy, tasty, and refreshingly different. Bursting with flavor and texture.

20140124-181243.jpg

Oh and like pretty much every thing else on this blog, I love it from the bottom of my heart. <3 🙂 So do try it and enjoy! 🙂

20140124-181340.jpg

Recipe courtesy: Pinch of Yum
Serves: 2-3

20140124-181443.jpg

20140124-181753.jpg

Salad
1 1/2 cups cooked and shredded chicken
1 cup white cabbage shredded
3/4 cup carrot shredded
1/4 cup fresh cilantro
1/4 cup green onions
1/2 cup chopped peanuts

20140124-181533.jpg

Dressing
2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
1 1/2 tsp soy sauce
1 tbsp vinegar
1 tbsp sugar
1 tsp fresh lime juice
1/2 tablespoon oil
1/4 teaspoon fish sauce(optional)
1 1/2 tbsp peanut butter
2-3 tbsp water

20140124-181648.jpg

20140124-181926.jpg
1. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally.
2. Peel and grate the carrots.
3. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

20140124-183810.jpg
4. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth.
5. Add the peanut butter and water and whisk again until smooth and creamy.
6. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled.

20140124-183910.jpg

20140124-184025.jpg
Notes:

✔️Leftovers can be stored in the fridge for up to one day.
✔️For best results, keep the leftover salad and dressing separate until ready to serve.
✔️If you can get hold of green papaya, that can be added in the salad too.

 

Thai Chicken Salad
Write a review
Print
INGREDIENTS
Salad
  1. 1 1/2 cups cooked and shredded chicken
  2. 1 cup white cabbage shredded
  3. 3/4 cup carrot shredded
  4. 1/4 cup fresh cilantro
  5. 1/4 cup green onions
  6. 1/2 cup chopped peanuts
Dressing
  1. 2 cloves garlic
  2. 3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
  3. 1 1/2 tsp soy sauce
  4. 1 tbsp vinegar
  5. 1 tbsp sugar
  6. 1 tsp fresh lime juice
  7. 1/2 tablespoon oil
  8. 1/4 teaspoon fish sauce(optional)
  9. 1 1/2 tbsp peanut butter
  10. 2-3 tbsp water
DIRECTIONS
  1. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally.
  2. Peel and grate the carrots.
  3. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
  4. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth.
  5. Add the peanut butter and water and whisk again until smooth and creamy.
  6. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled.
Notes
  1. ✔️Leftovers can be stored in the fridge for up to one day.
  2. ✔️For best results, keep the leftover salad and dressing separate until ready to serve.
  3. ✔️If you can get hold of green papaya, that can be added in the salad too.
Savory&SweetFood http://savoryandsweetfood.com/

20140124-184432.jpg

24 thoughts on “Thai Chicken Salad

  1. Thailand was the first Asian country I ever visited and I have loved Thai food since. This salad looks fabulous – earthy and light at the same time. Gorgeous colours!

  2. This salad looks yummy n it’s tempting me to giv it a try!but alas,I’m hyper allergic to peanuts!is der anything else I can substitute peanut butter wid?pls do lemme kno Sadia….wanna try it out for dinner tonyt!!

    1. I cant think of any perfect substitute for peanut butter, buraida. Maybe tahini? But the flavor will change from Thai to Arabic. I so wish if you were not allergic to peanuts. 🙁

Leave a Reply

Your email address will not be published. Required fields are marked *