Thai Chicken Salad Recipe
Chicken, chopped napa cabbage, mint, cilantro, carrots, peanuts, red bell peppers, cucumbers, spicy peanut vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Salad Preparation
- 1
Cook the Chicken
In a medium pot, bring water to a boil. Add chicken breasts and cook for 15-20 minutes or until fully cooked. Remove from water and let cool. Once cooled, shred the chicken into bite-sized pieces.
- 2
Prepare the Vegetables
In a large mixing bowl, combine chopped napa cabbage, fresh mint leaves, fresh cilantro leaves, shredded carrots, sliced red bell pepper, and sliced cucumber. Toss well to mix the vegetables.
- 3
Add Chicken and Peanuts
Once the chicken has cooled and shredded, add it to the vegetable mixture along with the chopped peanuts. Gently toss to combine all ingredients.
- 4
Dress the Salad
Drizzle the spicy peanut vinaigrette over the salad and toss everything together until all ingredients are well coated with the dressing. Adjust seasoning to taste.
- 5
Serve
Transfer the salad to a serving platter or individual bowls. Garnish with additional peanuts if desired and serve immediately.
