Thai Chicken Salad (Print)
Bright, crunchy salad with shredded chicken, fresh vegetables, and a tangy lime-fish sauce dressing topped with toasted peanuts.
# Ingredients:
→ Protein
01 -
1 lb boneless, skinless chicken breasts
→ Vegetables
02 -
2 cups shredded cabbage (green and purple)
03 -
1 cup grated carrots
04 -
1 red bell pepper, thinly sliced
05 -
1/2 cup fresh cilantro, chopped
→ Dressing
06 -
Juice of 2 limes
07 -
2 tbsp fish sauce
08 -
1 tbsp sugar
09 -
1-2 tsp Sriracha sauce (to taste)
→ Garnish
10 -
1/4 cup chopped peanuts, lightly toasted
# Directions:
01 -
Cook the chicken breasts in salted water for about 20 minutes or until fully cooked. Allow to cool completely before shredding into bite-sized pieces.
02 -
In a large bowl, combine the shredded cabbage, grated carrots, sliced bell pepper, and chopped cilantro.
03 -
In a separate small bowl, whisk together lime juice, fish sauce, sugar, and Sriracha to create a balanced dressing.
04 -
Add the shredded chicken and toasted peanuts to the vegetable mixture. Drizzle with dressing and toss gently to combine all ingredients.
05 -
Serve immediately for optimal freshness and flavor.
# Notes:
01 -
For best results, chill the salad for 15 minutes before serving to allow flavors to meld.