Thai Chicken Salad
A vibrant and nutritious blend of shredded chicken, crunchy vegetables, and a zesty dressing inspired by Thai flavors.
Ingredients
For the Salad
- 2 cups cooked chicken breast, shredded or diced Feel free to use leftover rotisserie chicken.
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup cucumber, sliced
- 1 medium red bell pepper, thinly sliced
- ½ cup chopped fresh cilantro
- ½ cup chopped green onions
- Optional: chopped nuts (such as peanuts or cashews) for crunch
For the Dressing
- 3 tablespoons lime juice
- 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon sriracha Adjust to taste for spice.
- Salt and pepper to taste
Instructions
Preparation
- If not already cooked, grill or poach the chicken breast until thoroughly cooked. Allow it to cool before shredding or dicing.
- While the chicken cools, prep your vegetables. Thinly slice the cabbage, carrots, cucumber, and bell pepper.
- In a small bowl, whisk together the lime juice, fish sauce, honey, sesame oil, and sriracha. Taste and adjust seasoning as needed.
Assembly
- In a large salad bowl, add the chicken, vegetables, cilantro, and green onions. Pour the dressing over the top.
- Gently toss everything together, ensuring all ingredients are well-coated in the dressing. Top with optional nuts for extra crunch, and enjoy!
Notes
Prepare the salad ingredients ahead of time but keep the dressing separate until serving to avoid soggy veggies.