Name: Chopped Thai-Inspired Chicken Salad
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: Thai Chicken Salad:; 3–4 cups cooked shredded chicken; 1 head of green cabbage (3–4 cups shredded); 1–2 large carrots (2 cups grated); 1 green papaya or mango (1–2 cups grated) (optional); 1 cup fresh cilantro, chopped; 1/2 cup peanuts, chopped; 1/2 cup green onions, sliced; 3–4 red serrano peppers, sliced; salt and lime juice to taste; Peanut Dressing:; 1/2 cup peanut butter; 1/3 cup low sodium soy sauce; 1/3 cup sesame oil (toasted or dark); 1/4 cup rice vinegar; 2 tablespoons sambal oelek (sriracha works, too); 2 tablespoons sugar; a small knob of fresh ginger, peeled; a clove of fresh garlic, peeled; 1/4 cup water to thin to desired consistency

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.

Chopped Thai-Inspired Chicken Salad

Ingredients

Thai Chicken Salad

Peanut Dressing

Steps

Notes

Nutrition Facts