Description
Spicy Thai chicken salad brings zesty Southeast Asian flavors to your plate. Crisp vegetables, tender chicken, and tangy dressing combine for a refreshing meal you’ll crave again and again.
Ingredients
Scale
- 2 cups (475 ml) chicken, cooked and shredded
- 3 cups (710 ml) green cabbage, shredded
- 3 cups (710 ml) red cabbage, shredded
- 1 ½ cups (355 ml) carrot, shredded
- ½ cup (120 ml) cashews, salted and roughly chopped
- ½ cup (120 ml) cilantro, chopped
- ½ cup (120 ml) green onions, thinly sliced
Instructions
- Dressing Preparation: Whisk peanut butter, soy sauce, lime juice, sesame oil, sweet chili sauce, fish sauce, brown sugar, ginger, and garlic in a mixing bowl until smooth and fully incorporated.
- Vegetable and Protein Preparation: Shred green and red cabbage into fine strands, dice cooked chicken into uniform pieces, julienne carrots into thin strips, finely chop cilantro leaves, roughly break cashews, and thinly slice green onions.
- Salad Assembly: In a large mixing bowl, combine cabbage, chicken, carrots, cilantro, cashews, and green onions, creating a colorful and textural base.
- Dressing Integration: Pour the prepared dressing over the salad, using tongs to thoroughly coat and mix all ingredients, ensuring an even distribution of flavors.
- Serving: Plate immediately to preserve the crisp texture and vibrant freshness of the Thai chicken salad, presenting a dynamic and appetizing dish.
Notes
- Optimize Dressing Balance: Whisk ingredients thoroughly, tasting and adjusting sweet, tangy, and savory elements for perfect flavor harmony.
- Texture is Key: Slice vegetables uniformly to ensure consistent crunch and even dressing distribution throughout the salad.
- Protein Preparation Matters: Use cooled, freshly cooked chicken and cut into precise, bite-sized pieces for optimal taste and mouthfeel.
- Serve Fresh and Fast: Dress the salad just before serving to prevent soggy vegetables and maintain crisp, vibrant ingredients.
- Prep Time: 20min
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 7
- Calories: 210
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 60 mg