Description
A vibrant and refreshing Thai Chicken Salad featuring tender cooked chicken breasts combined with crisp shredded cabbage, carrot, cucumber, fresh herbs, and a tangy, flavorful dressing made from lime juice, fish sauce, and honey. Garnished with roasted peanuts for added crunch, this salad is perfect for a light, healthy meal or quick dinner.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Vegetables & Herbs
- 4 cups shredded green cabbage
- 1 cup shredded carrot
- 1 cup sliced cucumber
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped green onions
Condiments & Seasonings
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 small red chili, finely chopped (optional)
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
Garnish
- 1/4 cup chopped roasted peanuts
Instructions
- Cook the Chicken: Heat the vegetable oil in a skillet over medium heat. Lightly season the chicken breasts with salt and pepper. Cook the chicken for 5-7 minutes on each side, or until fully cooked and no longer pink inside. Remove from heat and let the chicken cool slightly.
- Prepare the Salad Base: In a large bowl, combine the shredded cabbage, shredded carrot, sliced cucumber, chopped cilantro, mint, and green onions. Toss well to mix the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the fish sauce, fresh lime juice, soy sauce, honey, minced garlic, and finely chopped red chili if using. Ensure the honey is fully dissolved and all flavors are blended.
- Assemble the Salad: Pour the dressing over the vegetable and herb mixture. Toss everything thoroughly to ensure the dressing coats the salad evenly.
- Add the Chicken and Peanuts: Slice the cooked chicken thinly and layer it on top of the dressed salad. Sprinkle the chopped roasted peanuts over the salad.
- Final Toss and Serve: Gently toss the salad again to combine the flavors without breaking up the chicken slices. Serve fresh and chilled for the best taste experience.
Notes
- For a vegetarian option, substitute chicken with tofu and replace fish sauce with soy sauce or tamari.
- Adjust the spiciness by increasing or decreasing the amount of chili used.
- Add sliced red bell peppers or roasted cashews for extra texture, color, and crunch.
- This salad pairs beautifully with steamed jasmine rice or can be enjoyed on its own as a light meal.
