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Thai Chicken Salad

Ingredients

INGREDIENTS

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

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

Instructions

DIRECTIONS

  • 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.
  • Peel and grate the carrots.
  • Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
  • 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.
  • Add the peanut butter and water and whisk again until smooth and creamy.
  • Toss the salad with the dressing. Add the crushed peanuts. Serve chilled.

Notes

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.