Thai Chicken Salad
A vibrant and refreshing salad that combines tender chicken, fresh vegetables, and a zesty dressing, making it perfect for quick dinners or healthy lunches.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts You can use pre-cooked rotisserie chicken to save time.
- 2 cups shredded cabbage (green and purple)
- 1 cup grated carrots
- 1 each red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped Garnishing with additional cilantro enhances flavor.
Dressing
- 2 each juice of lime
- 2 tbsp fish sauce For a gluten-free version, ensure fish sauce is gluten-free.
- 1 tbsp sugar
- 1/4 cup chopped peanuts (lightly toasted) Optional garnish for extra crunch.
- 1-2 tsp Sriracha sauce Adjust based on spice preference.
Instructions
Preparation
- Cook the chicken breasts in salted water for about 20 minutes or until fully cooked. Let cool before shredding into bite-sized pieces.
- In a large bowl, combine shredded cabbage, grated carrots, sliced bell pepper, and chopped cilantro.
- In a separate bowl, whisk together lime juice, fish sauce, sugar, and Sriracha to create the dressing.
Assembly
- Add the shredded chicken and peanuts to the vegetable mixture. Drizzle with dressing and toss gently to combine.
- Serve immediately for the freshest taste.
Notes
If you have leftovers, store them in an airtight container in the refrigerator. Keep the dressing separate until you’re ready to serve to maintain the crispness of the vegetables. The salad will stay fresh for about 2-3 days in the fridge.