Thai Chicken Salad
User Reviews
4.6
Thai Chicken Salad
Description
This salad includes a mix of shredded chicken breast with shredded carrots, green papaya, cucumber, sliced bok choy, green cabbage, red chili pepper, and fresh mint. The dressing combines lime juice, olive oil, soy sauce, honey, peanut butter, fish sauce, red pepper flakes, and garlic chili sauce to create a balanced sweet, savory, and spicy glaze that coats the vegetables and chicken evenly. The peanut butter is briefly warmed to blend smoothly into the dressing.
The salad is tossed thoroughly to integrate the dressing and ingredients before serving, offering a crunchy, fresh texture from the vegetables and a satisfying richness from the chicken and peanut-infused sauce. Sliced almonds or peanuts add additional nuttiness and texture.
For best freshness, the dressing can be stored separately if preparing in advance, to prevent the vegetables from softening over time. This salad stores up to four days refrigerated when kept in an airtight container.
Ingredients
For dressing
- 3 tablespoons lime juice 2 limes
- 2 tablespoons olive oil
- 2 tablespoons soy sauce low sodium
- 1 tablespoon honey
- 2 tablespoons peanut butter
- 1 teaspoon fish sauce
- ¼ teaspoon red pepper flakes
- ½ teaspoon garlic chili sauce
For salad
- 1 cup carrot shredded
- 1 cup green papaya shredded
- 1 cup cucumber peeled, seeded, and sliced
- 2 cups bok choy sliced
- 1 red chili pepper sliced
- 2 chicken breast cooked, shredded or cut in small pieces
- ¼ cup mint chopped
- ½ cup almonds or peanuts, slivered
- 3 cups green cabbage shredded
Instructions
- Make the dressing: Whisk all the ingredients for the dressing together in a bowl or give them a shake in a mason jar. You can microwave the peanut butter for 10-15 seconds to soften it for easier mixing if needed.
- Mix the salad: Add all the salad ingredients to a large bowl along with the dressing. Toss everything well, serve, and enjoy!
Notes
- Mix the dressing separately and toss with the salad just before serving to keep the vegetables crisp.
- Microwaving peanut butter for 10-15 seconds helps it blend smoothly into the dressing.
- The salad will keep up to 4 days in an airtight container refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 166kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 290mg | 12% |
| Potassium | 413mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3805IU | 76% |
| Vitamin C | 41mg | 46% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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