Description
A vibrant and refreshing Chopped Thai-Inspired Chicken Salad featuring shredded chicken, crisp cabbage, fresh herbs, and a zesty peanut dressing. This salad is bursting with textures and flavors, combining sweet, spicy, tangy, and nutty elements for a perfect light meal or appetizer inspired by Thai cuisine.
Ingredients
Scale
Salad Ingredients
- 3-4 cups cooked shredded chicken
- 1 head of green cabbage (3-4 cups shredded)
- 1-2 large carrots (2 cups grated)
- 1 green papaya or mango (1-2 cups grated) (optional)
- 1 cup fresh cilantro, chopped
- 1/2 cup peanuts, chopped
- 1/2 cup green onions, sliced
- 3-4 red serrano peppers, sliced
- Salt and lime juice to taste
Peanut Dressing
- 1/2 cup peanut butter
- 1/3 cup low sodium soy sauce
- 1/3 cup sesame oil (toasted or dark)
- 1/4 cup rice vinegar
- 2 tablespoons sambal oelek (sriracha works, too)
- 2 tablespoons sugar
- A small knob of fresh ginger, peeled
- A clove of fresh garlic, peeled
- 1/4 cup water to thin to desired consistency
Instructions
- Chop the salad ingredients: Prepare the base of your salad by shredding the cooked chicken and cabbage. Grate the carrots and optionally the green papaya or mango. Chop the fresh cilantro, peanuts, green onions, and slice the serrano peppers. Combine all these ingredients in a large bowl.
- Make the peanut dressing: In a food processor or blender, pulse together peanut butter, low sodium soy sauce, toasted sesame oil, rice vinegar, sambal oelek, sugar, fresh ginger, and garlic until smooth. Add water gradually to achieve your desired dressing consistency.
- Toss the salad: Drizzle the peanut dressing over the chopped salad ingredients and toss thoroughly to coat everything evenly. Season with salt and a squeeze of fresh lime juice to taste. Optionally add a splash of fish sauce for authentic Thai flavor.
- Serve chilled: For best flavor, chill the salad briefly before serving. This salad works well as a light lunch or appetizer and is perfect for warm weather dining.
Notes
- Green papaya can be substituted with unripened mango or omitted depending on availability.
- Adjust the number of serrano peppers according to your preferred spice level.
- Sambal oelek can be replaced with sriracha or another chili paste.
- Use low sodium soy sauce to control the saltiness of the dressing.
- The salad can be prepared ahead and chilled to allow flavors to meld.
- For a vegan version, substitute chicken with tofu or tempeh and omit fish sauce.
