Description
A refreshing and vibrant Thai Chicken Salad recipe that’s loaded with colorful veggies, tender shredded chicken, and a zesty dressing. Perfect for a light and flavorful meal!
Ingredients
For the Salad:
- 2 cups cooked shredded chicken breast
- 2 cups shredded Napa cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- ½ cup chopped cucumber
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup chopped green onions
- ¼ cup chopped peanuts (optional)
- 2 tablespoons sesame seeds (optional)
For the Dressing:
- juice of 1 lime
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- ½ teaspoon sriracha (optional)
- salt and pepper to taste
Instructions
- Dressing: In a small bowl, whisk together lime juice, soy sauce, fish sauce, honey, sesame oil, rice vinegar, ginger, garlic, and sriracha until smooth.
- Salad: In a large bowl, combine chicken, cabbage, carrots, bell pepper, cucumber, cilantro, mint, and green onions. Pour the dressing over the salad and toss to coat. Top with peanuts and sesame seeds if desired. Serve chilled or at room temperature.
Notes
- For a vegetarian version, use tofu instead of chicken and replace fish sauce with soy sauce.
- You can prep all ingredients ahead of time and mix just before serving.
- Adjust spice level by increasing or omitting sriracha.
