salad

Thai Chicken Salad

A fresh, crunchy chicken salad with cabbage, cucumber, peppers, fresh herbs and roasted peanuts tossed in a bright Thai-style lime dressing. For a richer version, make the creamy peanut butter dressing instead.

Servings: 4 servings
Total Time: 25 min

Ingredients

Salad
  • 3 cups cooked chicken, shredded or thinly sliced
  • 3 cups finely shredded green cabbage or Napa cabbage
  • 1 large carrot, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 3 scallions, thinly sliced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/2 cup fresh Thai basil or regular basil, thinly sliced, optional
  • 1/2 cup roasted peanuts, roughly chopped
  • 1 jalapeño or Thai chile, very thinly sliced, optional
  • Lime wedges, for serving
Thai Lime Dressing
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons brown sugar or honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon neutral oil
  • 1 small garlic clove, finely grated
  • 1 teaspoon fresh ginger, finely grated
  • 1 to 2 teaspoons sriracha or chili-garlic sauce, to taste
Creamy Thai Peanut Dressing — Optional Alternative
  • 1/3 cup creamy peanut butter
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 small garlic clove, finely grated
  • 1 teaspoon fresh ginger, finely grated
  • 1 to 2 teaspoons sriracha or chili-garlic sauce, to taste
  • 2 to 4 tablespoons warm water, as needed to thin
Thai Chicken Salad

Instructions

  1. Prepare the Salad Combine the cabbage, carrot, bell pepper, cucumber, scallions, cilantro, mint and optional basil in a large bowl. Add the cooked chicken and gently toss.
  2. Make the Thai Lime Dressing Whisk the lime juice, fish sauce, brown sugar or honey, rice vinegar, sesame oil, neutral oil, garlic, ginger and sriracha together until well combined and the sugar has dissolved.
  3. Or Make the Peanut Dressing For the creamy version, whisk together the peanut butter, lime juice, soy sauce, fish sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, ginger and sriracha. Whisk in warm water 1 tablespoon at a time until the dressing is smooth and easily pourable. Use this dressing instead of the Thai Lime Dressing.
  4. Dress the Salad Add about three-quarters of your chosen dressing to the chicken and vegetables. Toss thoroughly, adding additional dressing as desired.
  5. Rest and Finish Let the salad stand for 5 to 10 minutes so the flavors can mingle. Taste and adjust with additional lime juice, fish sauce or sriracha if desired. Scatter the roasted peanuts and optional sliced chile over the top just before serving.

Notes

  • Choose either the Thai Lime Dressing or the Creamy Thai Peanut Dressing; you do not need both.
  • Thai basil gives the salad a more distinctive Southeast Asian flavor, but regular basil also works.
  • Rotisserie chicken is an easy shortcut.
  • For extra crunch, add additional chopped peanuts immediately before serving.
  • The peanut dressing will thicken as it sits. Whisk in a little warm water if needed before serving.

Tags

chicken thai salad peanut lime cabbage cucumber cilantro mint summer quick