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Thai Chicken Salad

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This Thai Chicken Salad is fresh, crunchy, and bursting with flavor! Shredded chicken is tossed with crisp veggies, herbs, and a tangy peanut-lime dressing. It’s the perfect light and healthy meal that comes together in under 30 minutes.

Ingredients

Scale

For the Salad:

  • 2 cups cooked shredded chicken (rotisserie chicken works great)

  • 2 cups shredded green cabbage

  • 1 cup shredded red cabbage

  • 1 large carrot, julienned or shredded

  • 1 red bell pepper, thinly sliced

  • 1/2 cup fresh cilantro, chopped

  • 1/4 cup fresh mint leaves, chopped

  • 1/4 cup chopped green onions

  • 1/4 cup chopped peanuts (for topping)

For the Peanut Dressing:

  • 1/4 cup creamy peanut butter

  • 2 tablespoons soy sauce

  • 1 tablespoon honey or maple syrup

  • 1 tablespoon rice vinegar

  • Juice of 1 lime

  • 1 teaspoon sesame oil

  • 1 teaspoon grated fresh ginger

  • 1 small garlic clove, minced

  • 2–3 tablespoons warm water (to thin, as needed)

Instructions

  1. In a large bowl, combine the shredded chicken, cabbage, carrots, bell pepper, cilantro, mint, and green onions.

  2. In a small bowl, whisk together all dressing ingredients until smooth. Add water 1 tablespoon at a time until desired consistency is reached.

  3. Pour the dressing over the salad and toss until everything is well coated.

  4. Top with chopped peanuts just before serving.

  5. Serve immediately or chill for 15–20 minutes for extra flavor.

 

Notes

  • To make it spicy, add a dash of sriracha or crushed red pepper flakes to the dressing.

  • Great for meal prep—just store dressing separately until ready to serve.

  • Can be made with grilled chicken, poached chicken, or leftover rotisserie chicken.

Find it online: https://ukfinda.com/thai-chicken-salad/