Description
A vibrant and crunchy Thai Chicken Salad loaded with flavors, textures, and colors that’s perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 4 cups napa cabbage, finely shredded
- 1 cup carrots, grated
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts (or cashews)
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili paste (adjust to taste)
Instructions
- Cook the chicken: If using raw chicken, season and simmer in salted water until fully cooked, then shred.
- Prepare the vegetables: Slice napa cabbage, grate carrots, and julienne bell pepper.
- Make the dressing: Whisk lime juice, fish sauce, honey, and chili paste until combined.
- Assemble the salad: In a bowl, combine chicken, cabbage, carrots, bell pepper, and cilantro, then drizzle with dressing.
- Garnish the salad: Sprinkle chopped peanuts on top before serving.
- Serve: Place salad in bowls with extra lime wedges for garnish.
Notes
Make the dressing and prep the chicken a day before. Mix the salad just before serving to keep it fresh and crunchy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Thai salad, chicken salad, healthy salad, quick meal, vibrant recipe