I don’t know about you, but I always like other peoples salads more than mine. I’ve made every kind of green leaf vinaigrette under the sun and was looking for a way out of my salad rut. And then I found this— Chopped Thai Chicken Salad. It was easy, healthy, crunchy, and delicious. It is everything you’d want in a dinner salad. And tastes better than any I’ve ordered. Now I can’t stop making it and my family loves it too.Print
- 2 boneless skinless chicken breasts
- 2 cups shredded cabbage
- 1½ cups shredded carrot
- ½ cup chopped fresh cilantro
- ½ cup chopped green onions
- ½ cup chopped peanuts
- 2 cloves garlic, minced
- 1 tsp. red pepper flakes
- 2 Tbls. soy sauce
- 2 Tbls. vinegar
- 2 Tbls. sugar
- 1 tablespoon fresh lime juice
- 1 Tbls.Thai Chili oil
- ½ tsp. fish sauce
- ¼ cup peanut butter
- ¼ cup water
- Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 20-25 minutes. When the chicken is done, remove from heat, let cool, and chop into bite size pieces. Add to serving bowl. Add cabbage, carrots, cilantro, and onions to the chicken and keep chilled.
- In another bowl, mix together garlic, red chili flakes, soy sauce, vinegar, sugar, lime juice, chili oil, and fish sauce. Add the peanut butter and water and whisk until smooth and creamy.
- Toss the salad with the dressing. Add the crushed peanuts. Serve chilled.
- For best results, keep the leftover salad and dressing separate until ready to serve.