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ZESTY THAI-INSPIRED CHICKEN SALAD DELIGHT bright shredded chicken salad with cabbage carrots peanuts and lime
Yesica Andrews

Zesty Thai-Inspired Chicken Salad Delight: Vibrant and Easy Recipe

This Zesty Thai-Inspired Chicken Salad Delight offers a vibrant and easy way to enjoy a big dinner filled with fresh, creamy food flavors. Perfect for cooking chicken enthusiasts, this salad combines shredded chicken with crisp vegetables and a rich peanut dressing for an unforgettable meal.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3–4 cups cooked shredded chicken
  • 1 head of green cabbage (3–4 cups shredded)
  • 1–2 large carrots (2 cups grated)
  • 1 green papaya or mango (1–2 cups grated) (optional)
  • 1 cup fresh cilantro, chopped
  • 1/2 cup peanuts, chopped
  • 1/2 cup green onions, sliced
  • 3–4 red serrano peppers, sliced
  • salt and lime juice to taste
  • Peanut Dressing:
  • 1/2 cup peanut butter
  • 1/3 cup low sodium soy sauce
  • 1/3 cup sesame oil (toasted or dark)
  • 1/4 cup rice vinegar
  • 2 tablespoons sambal oelek (sriracha works, too)
  • 2 tablespoons sugar
  • a small knob of fresh ginger, peeled
  • a clove of fresh garlic, peeled
  • 1/4 cup water to thin to desired consistency

Method
 

  1. Put on some good music, pour a drink, and start choppin’! Include shredding chicken, cabbage, carrots, papaya or mango (if using), and chopping cilantro, peanuts, green onions, and serrano peppers.
  2. Pulse all dressing ingredients in a food processor or blender, adjusting consistency with water.
  3. Toss the salad ingredients in a large bowl with a drizzle of peanut dressing so everything gets coated.
  4. Season salad with salt, lime juice, and optionally a shot of fish sauce.
  5. Serve chilled and enjoy your vibrant Thai-inspired chicken salad.

Notes

  • Feel free to substitute mango for green papaya or adjust the level of spice by varying the amount of serrano peppers. The salad can be made ahead and stored covered in the refrigerator for up to 2 days. Serve chilled for best taste.