Chopped Thai-Inspired Chicken Salad
Prep
45m
·
Cook
15m
·
Total
1h
About This Recipe
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
(Servings:
4)
Scale
Convert
Thai Chicken Salad
Peanut Dressing
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories616kcal30%
-
Fat39g60%
-
Saturated Fat7g35%
-
Carbohydrates36g12%
-
Fiber5g20%
-
Sugar19g38%
-
Protein30g60%
-
Cholesterol90mg30%
-
Sodium951mg39%
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.
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