Chopped Thai Chicken Salad
The author is Pinch of Yum. Click here to check out her blog. Inga and Justine really love the blog and get a lot of good recipes from her.
Prep time: 45 mins
Cook time: 15 mins
Yield: 4-6 servings
Chopped Thai chicken salad with peanut, lime, soy, chili, cilantro topped with a homemade peanut dressing.
3-4 cups cooked shredded chicken (Inga roasted 3 chicken breasts and shredded with a fork, Pinch of Yum also suggested using a rotisserie chicken)
1 head of green cabbage (3-4 cups shredded)
1-2 large carrots (2 cups grated)
1 cup fresh cilantro, chopped
1/2 cup peanuts, chopped
1/2 cup green onions, sliced
Salt and lime juice to taste
1/2 cup peanut butter
1/3 cup soy sauce
1/3 cup toasted sesame oil
1/4 cup vinegar
2 tablespoons harissa (chili past or sriracha work, too)
2 tablespoons sugar
a squirt of Ginger Squeeze (about a ½ tbsp)
a clove of fresh garlic, peeled
1/4 cup water to thin to desired consistency
Chop the cabbage, carrots, cilantro, peanuts and green onions. Pulse all the ingredients in the food processor or blender. Adjust consistency with water.
Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Served chilled.
I have used the dressing on several salads since and all were delicious! It’s a great combination of flavors. Give it a try! Thanks for reading this!