Embark on a culinary adventure with our Chopped Thai-Inspired Chicken Salad! This vibrant dish boasts a delightful combination of tender shredded chicken, crisp green cabbage, sweet carrots, and optional green papaya or mango, all tossed together with fresh cilantro, crunchy peanuts, zesty green onions, and spicy red serrano peppers. Dressed in a creamy peanut dressing that’s bursting with savory, tangy, and slightly sweet flavors, this salad is a true celebration of Thai-inspired cuisine. Whether you’re craving a light lunch or a flavorful dinner, this salad promises to satisfy your taste buds with every mouthful.
In our household, the Chopped Thai-Inspired Chicken Salad isn’t just a meal—it’s an experience. Picture this: a sunny afternoon, vibrant music filling the air, and the enticing aroma of Thai spices wafting from the kitchen. As I gather the ingredients, my family eagerly anticipates the feast to come. With each chop of the cabbage and slice of the peppers, we’re transported to the bustling streets of Thailand, where the flavors are bold and the colors vibrant. And when it’s time to drizzle on the peanut dressing, we know we’re in for a treat. The first bite is a symphony of textures and tastes—crisp, crunchy, creamy, and oh-so-satisfying. It’s a moment of pure culinary bliss that we look forward to sharing time and time again.
Why This Recipe Shines:
A Symphony of Textures: Experience a delightful contrast of textures, from tender shredded chicken to crisp cabbage, crunchy peanuts, and more. Vibrant Flavors: Indulge in a medley of Thai-inspired flavors, including zesty green onions, spicy serrano peppers, and fresh cilantro, all brought together by a creamy peanut dressing. Customizable: Make it your own by adding optional ingredients like green papaya or mango for a touch of sweetness. Quick and Easy: With simple chopping and an easy-to-make dressing, this salad comes together in no time, making it perfect for busy weeknights or leisurely weekend meals. Ingredients:
Thai Chicken Salad
450-600g (3-4 cups) cooked shredded chicken 1 head of green cabbage (about 450-600g or 3-4 cups shredded) 1-2 large carrots (about 200-300g or 2 cups grated) 1 green papaya or mango (optional) (about 200-300g or 1-2 cups grated) 1 cup fresh cilantro, chopped 115g (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
120g (1/2 cup) peanut butter 80ml (1/3 cup) low sodium soy sauce 80ml (1/3 cup) sesame oil (toasted or dark) 60ml (1/4 cup) rice vinegar 30ml (2 tablespoons) sambal oelek (sriracha works, too) 30g (2 tablespoons) sugar a small knob of fresh ginger, peeled 1 clove of fresh garlic, peeled 60ml (1/4 cup) water, to thin to desired consistency
Instructions:
Chop: Put on some good music, pour a drink, and start choppin’! Dressing: In a food processor or blender, pulse all dressing ingredients until smooth. Adjust consistency with water. Thai Chicken Salad Assembly: In a large bowl, toss the salad ingredients with a drizzle of peanut dressing until everything is coated. Season with salt, lime juice, and perhaps a splash of fish sauce for extra flavor. Serve chilled and enjoy!
Notes:
- Feel free to adjust the spiciness of the salad by adding more or fewer serrano peppers according to your preference.
- For a vegetarian or vegan version, substitute cooked tofu or tempeh for the chicken.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
