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Thai Chicken Salad Recipe

Name: Moxies West Palm Beach Restaurants THAI CHICKEN SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups cooked chicken breast, shredded or thinly sliced; 2 cups shredded green cabbage; 1 cups shredded purple cabbage; 1 cups julienned or shredded carrots; 1 cup thinly sliced red bell pepper; 1 cup thinly sliced cucumber (seeds removed); 4 each thinly sliced green onions; 1 cup fresh cilantro leaves, roughly chopped; 1 cup fresh mint leaves, roughly chopped; 1 cup chopped roasted peanuts (or cashews); 1 each optional: thinly sliced red chili or bird's eye chili; 4 each lime wedges (for serving); 1 cups fresh lime juice; 3 tbs fish sauce; 1 tbs light soy sauce; 2 tbs brown sugar or palm sugar, packed; 1 tbs rice vinegar; 2 tbs neutral oil (vegetable or canola); 1 tsp sesame oil; 1 tbs fresh grated ginger; 2 cloves garlic, minced; 1 tsp red pepper flakes or sriracha (optional for heat)

Inspired by Moxies West Palm Beach Restaurant

Time25m

Serves4

Make Thai Chicken Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

3 cups cooked chicken breast, shredded or thinly sliced

2 cups shredded green cabbage

1 cups shredded purple cabbage

1 cups julienned or shredded carrots

1 cup thinly sliced red bell pepper

1 cup thinly sliced cucumber (seeds removed)

4 each thinly sliced green onions

1 cup fresh cilantro leaves, roughly chopped

1 cup fresh mint leaves, roughly chopped

1 cup chopped roasted peanuts (or cashews)

1 each optional: thinly sliced red chili or bird's eye chili

4 each Lime wedges (for serving)

Dressing

1 cups Fresh lime juice

3 tbs Fish sauce

1 tbs light soy sauce

2 tbs brown sugar or palm sugar, packed

1 tbs Rice vinegar

2 tbs neutral oil (vegetable or canola)

1 tsp Toasted sesame oil

1 tbs fresh grated ginger

2 cloves Garlic, minced

1 tsp red pepper flakes or sriracha (optional for heat)

Method

Salad

Prepare vegetables

Wash and dry all fresh produce. Shred both cabbages and place in a large bowl. Peel and julienne the carrots or shred them on a box grater. Thinly slice the red bell pepper and cucumber, then add them to the bowl with the cabbage and carrots.

Add the sliced green onions, roughly chopped cilantro and mint to the bowl. If using fresh chili, thinly slice it and add a small amount to the salad (adjust to desired heat).

Add the cooked shredded or sliced chicken to the bowl and toss gently to combine so the salad is evenly distributed.

Reserve about 2 tablespoons of chopped roasted peanuts for garnish and add the remaining peanuts to the salad to toss with the vegetables and chicken.

Dressing

In a medium bowl or jar, combine the fresh lime juice, fish sauce, light soy sauce, rice vinegar, and brown sugar. Whisk or shake until the sugar dissolves.

Add the neutral oil, sesame oil, grated ginger and minced garlic. Whisk or shake again until emulsified. Taste and adjust seasoning: add more fish sauce for saltiness, more lime for acidity, or more sugar for sweetness.

If you want heat, whisk in red pepper flakes or a teaspoon of sriracha. The dressing should be bright, tangy, salty, slightly sweet, and a little spicy if using chili.

Assemble and serve

Pour about 3/4 of the dressing over the salad and chicken in the large bowl. Toss thoroughly so the dressing coats all ingredients. Taste and add more dressing if desired (reserve remaining dressing for guests to add more).

Transfer the salad to a serving platter or individual plates. Sprinkle the reserved chopped peanuts on top and garnish with extra cilantro and mint leaves. Serve with lime wedges on the side for extra brightness.

Serve immediately. Leftover dressing can be stored in the refrigerator up to 3 days; assembled salad is best eaten within a few hours to keep herbs and peanuts crisp.