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Thai Chicken Salad Recipe

Thai Chicken Salad Recipe
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★★★★★

5.3 from 21 reviews

This vibrant Thai Chicken Salad blends crunchy napa and red cabbage with grated carrots, shredded chicken breast, and fresh herbs, all tossed in a flavorful, tangy peanut-lime dressing. Garnished with toasted slivered almonds, it’s a refreshing and healthy meal perfect for lunch or dinner.

Ingredients

Scale

Salad

  • 1/2 Napa cabbage, thinly sliced (about 4 cups)
  • 1/4 small red cabbage, thinly sliced (about 2 cups)
  • 2 medium carrots, grated (about 1 cup)
  • 3 green onions, thinly sliced
  • 1/4 cup minced cilantro
  • 2 cups cooked, shredded chicken breast
  • 3 tablespoons slivered almonds, toasted

Dressing

  • 1 lime, juiced
  • 3 tablespoons natural peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 3 teaspoons agave nectar or honey
  • 2 teaspoons fish sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon chili garlic sauce

Instructions

  1. Prepare the salad: In a large bowl, combine the thinly sliced Napa cabbage, red cabbage, grated carrots, sliced green onions, minced cilantro, and shredded chicken breast. Toss gently to mix all the ingredients evenly.
  2. Make the dressing: In a small glass bowl, whisk together the lime juice, natural peanut butter, low-sodium soy sauce, agave nectar (or honey), fish sauce, rice vinegar, and chili garlic sauce until smooth and well combined.
  3. Toss the salad with dressing: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all the ingredients with the flavorful sauce.
  4. Garnish and serve: Sprinkle the toasted slivered almonds on top just before serving to add a crunchy texture and nutty flavor. Serve immediately for the best freshness.

Notes

  • If you prefer a spicier salad, increase the amount of chili garlic sauce according to your taste.
  • You can substitute cooked shredded chicken with tofu or chickpeas for a vegetarian version.
  • To toast almonds, heat them in a dry skillet over medium heat for 3–5 minutes until golden and fragrant, stirring frequently to prevent burning.
  • Use fresh lime juice for a brighter, more vibrant flavor rather than bottled juice.
  • This salad is best served fresh but can be stored separately from the dressing for up to one day in the refrigerator.

Nutrition

Keywords: thai chicken salad, thai salad, chicken salad with peanut dressing, healthy chicken salad, Asian chicken salad, peanut lime dressing

Find it online: https://servedbynora.com/thai-chicken-salad-recipe/