Chopped Thai-Inspired Chicken Salad
Prep
45m
Cook
15m
Total
1h
This chopped Thai-inspired chicken salad is a vibrant and flavorful dish featuring shredded chicken, green cabbage, carrots, peanuts, and a zesty peanut dressing. Topped with cilantro, green onions, and red serrano peppers, this salad is a delicious mix of textures and tastes with a hint of spice.
Ingredients
4 servingsThai Chicken Salad
Peanut Dressing
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 616kcal 30%
-
Fat 39g 60%
-
Saturated Fat 7g 35%
-
Carbohydrates 36g 12%
-
Fiber 5g 20%
-
Sugar 19g 38%
-
Protein 30g 60%
-
Cholesterol 90mg 30%
-
Sodium 951mg 39%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Chicken:Pulled rotisserie chicken works great. You can also cook chicken breasts in the Instant Pot (12 minutes, with about a cup of water, plus salt and pepper) and then shred them.
Cabbage: You want the cabbage to be very thin, like it would be for coleslaw. I did this with a mandoline.
Vegetarian: You can make this with tofu instead of chicken! Just follow one of the methods in this post.
Leftovers / Make Ahead:You can keep this for a few hours once it’s tossed with dressing – like if you make it for lunch, it’ll be pretty okay for dinner. But for best results, keep the leftover salad and dressing separate until ready to serve.
Cabbage: You want the cabbage to be very thin, like it would be for coleslaw. I did this with a mandoline.
Vegetarian: You can make this with tofu instead of chicken! Just follow one of the methods in this post.
Leftovers / Make Ahead:You can keep this for a few hours once it’s tossed with dressing – like if you make it for lunch, it’ll be pretty okay for dinner. But for best results, keep the leftover salad and dressing separate until ready to serve.
More Like This
Comments
Sign in to leave a comment.