Thai Chicken Salad Recipe

Ingredients

• 2 cups shredded rotisserie chicken
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large carrot, julienned
• 2 cups shredded red cabbage
• 1 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup roasted peanuts, crushed
• 3 tablespoons creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the shredded chicken, red bell pepper, yellow bell pepper, carrot, red cabbage, cilantro, mint, and basil. Toss to mix well.
2. In a smaller bowl, whisk together the peanut butter, soy sauce, honey, garlic, lime juice, sesame oil, rice vinegar, and ginger until smooth and creamy.
3. Pour the peanut dressing over the salad and toss until all the ingredients are well coated with the dressing.
4. Season the salad with salt and pepper to taste.
5. Transfer the salad to a serving bowl and garnish with the crushed peanuts.
6. Serve immediately and enjoy your fresh, vibrant Thai chicken salad!

Helpful Tips

• If you prefer a spicier dressing, add a teaspoon of sriracha or your favorite hot sauce to the mix.
• This salad is very versatile; feel free to add other vegetables like cucumber or cherry tomatoes for an extra burst of freshness.
• To make the salad ahead of time, store the peanut dressing separately and toss it with the salad just before serving to keep the veggies crisp.

Storage Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the salad’s freshness.

Ingredient Substitutions

• If you don’t have fresh herbs, feel free to use dried, but reduce the quantities as dried herbs are more potent.
• Swap out soy sauce for tamari or coconut aminos if you are gluten-free.

Pairings

This Thai chicken salad pairs wonderfully with a light, crisp white wine like a Sauvignon Blanc, or a refreshing glass of iced green tea. For a fuller meal, serve alongside steamed jasmine rice or a bowl of miso soup.