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Thai Chicken Salad Recipe

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4 from 54 reviews

A refreshing and flavorful Thai Chicken Salad featuring shredded chicken, vibrant cabbage, crisp vegetables, and a creamy peanut dressing enlivened with lime, honey, and a hint of sriracha. Perfect as a light lunch or dinner, this salad combines crunchy textures and sweet-savory flavors for a satisfying meal.

Ingredients

Dressing

  • ½ cup peanut butter
  • ¼ cup soy sauce
  • ¼ cup chicken broth
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 teaspoon sriracha (can substitute hot sauce)
  • ¾ teaspoon garlic powder
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon ground ginger

Salad

  • 4 cups shredded chicken
  • 4 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 red bell pepper, diced
  • 1 cup carrots, julienned
  • 1 (11 oz.) can mandarin oranges, drained and patted dry
  • ½ cup green onions, chopped
  • ¼ cup cilantro, roughly chopped
  • ½ cup honey roasted peanuts
  • 1/3 cup slivered almonds
  • Optional: Chow Mein noodles, crispy wonton strips, toasted sesame seeds

Instructions

  1. Make the Dressing: Combine all dressing ingredients (peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger) in a food processor or whisk together in a large bowl until smooth and uniform. Cover and refrigerate until ready to serve.
  2. Prepare the Salad Ingredients: Shred the cooked chicken and shred both green and red cabbage. Dice the red bell pepper and julienne the carrots. Chop green onions and roughly chop cilantro. Drain and pat dry the mandarin oranges. Combine all these ingredients in a large bowl along with the honey roasted peanuts and slivered almonds.
  3. Toss the Salad: When ready to serve, gradually add the dressing to the salad and toss gently to coat until the desired flavor and consistency is reached. Add optional toppings such as chow mein noodles, crispy wonton strips, or toasted sesame seeds as preferred.
  4. Serve: Serve immediately to maintain crispness and freshness of the salad ingredients.

Notes

  • To make shredded chicken: simmer 3 chicken breasts gently for 15-20 minutes until cooked through, not boiling to avoid toughness. Let rest 5-10 minutes before shredding with forks. Season with salt and pepper to taste.
  • Use 16 oz coleslaw mix as a convenient substitute for slicing your own cabbage and carrots.
  • Rotisserie chicken can be a time-saving alternative to poached chicken.
  • Using both green and red cabbage adds color, but green cabbage alone can be used based on preference.
  • Add dressing only when ready to serve; salt in dressing draws moisture from cabbage, so mixing just before serving keeps salad crisp.
  • Sriracha adds depth without overwhelming spiciness; use Frank’s Sriracha or substitute with your preferred hot sauce.
  • Leftover cabbage from this recipe works well in recipes like Egg Roll in a Bowl or Cabbage and Sausage dishes.
  • Store leftovers in the refrigerator and consume within 2 days; salad tastes best fresh.

Find it online: https://deliciousyum.com/thai-chicken-salad-recipe/