Chopped Thai Chicken Salad Recipe

Name: Chopped Thai Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 2 boneless skinless chicken breasts; 2 cups green cabbage or 2 cups white cabbage, shredded; 1 large carrot (1 1/2 cups shredded); 1 papaya (1 1/2 cups shredded); 1/2 cup fresh cilantro; 1/2 cup green onion; 1/2 cup chopped peanuts; Dressing; 2 garlic cloves; 3 birds eye chili peppers (or 1/2 teaspoon red pepper flakes); 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons sugar; 1 tablespoon fresh lime juice; 1 tablespoon oil; 1/2 teaspoon fish sauce; 1/4 cup peanut butter; 1/4 cup water

Servings: persons

Salad
2 boneless skinless chicken breasts
2 cups green cabbage or 2 cups white cabbage, shredded
1 large carrot (1 1/2 cups shredded)
1 papaya (1 1/2 cups shredded)
1/2 cup fresh cilantro
1/2 cup green onion
1/2 cup chopped peanuts
Dressing
2 garlic cloves
3 birds eye chili peppers (or 1/2 teaspoon red pepper flakes)
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
1/2 teaspoon fish sauce
1/4 cup peanut butter
1/4 cup water

1
Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2
Chop the cabbage into very thin pieces, like it would be for coleslaw. I use a mandolin. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3
Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4
Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Salad, 2 boneless skinless chicken breasts, 2 cups green cabbage or 2 cups white cabbage, shredded, 1 large carrot (1 1/2 cups shredded), and more.

Yes, Chopped Thai Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Thai Chicken Salad

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