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Thai Chicken Salad

Thai Chicken Salad - Fresh, Crunchy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • For the salad:
  • 3 cups shredded cooked chicken (rotisserie, grilled, or poached)
  • 3 cups shredded green or Napa cabbage
  • 1 cup shredded red cabbage (optional, for color)
  • 1 large carrot, julienned or shredded
  • 1 small cucumber, halved, seeded, and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 green onions, thinly sliced
  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves, torn
  • 1/4 cup fresh Thai basil leaves (optional but great)
  • 1/2 cup roasted peanuts or cashews, roughly chopped
  • Lime wedges, for serving
  • For the dressing:
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce or tamari
  • 1–2 tablespoons light brown sugar or honey, to taste
  • 1 tablespoon rice vinegar (optional, for extra tang)
  • 1–2 teaspoons chili-garlic sauce or sriracha (adjust for heat)
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, finely grated
  • 1 teaspoon finely grated fresh ginger (optional)

Instructions
 

  • Make the dressing: In a small bowl or jar, whisk together lime juice, fish sauce, soy sauce, brown sugar, rice vinegar, chili-garlic sauce, sesame oil, garlic, and ginger. Taste and adjust. You want a bold balance of tart, salty, slightly sweet, and spicy.
  • Prep the veggies: Shred the cabbage, carrot, and chicken. Slice the cucumber, bell pepper, and green onions. Keep herbs whole or tear them gently so they stay fragrant.
  • Combine the salad: In a large bowl, add the cabbage, carrot, cucumber, bell pepper, green onions, and chicken.
  • Add herbs and nuts: Toss in cilantro, mint, and Thai basil. Sprinkle in half the peanuts.
  • Dress and toss: Pour about two-thirds of the dressing over the salad. Toss well until everything is lightly coated. Add more dressing if needed. The salad should be glistening but not soggy.
  • Taste and finish: Add a pinch more salt, a squeeze of lime, or an extra splash of fish sauce if you want more punch. Top with remaining peanuts.
  • Serve: Plate immediately with lime wedges on the side. Enjoy as-is or with a side of jasmine rice for a heartier meal.