Thai Chicken Salad Recipe

Cooking Directions

• STEP 1.Start by marinating the chicken in a mixture of soy sauce, lime juice, garlic, and ginger for at least 30 minutes.
• STEP 2.Grill or pan-fry the marinated chicken until cooked through and slightly charred. Let it cool before slicing into thin strips.
• STEP 3.In a large bowl, combine shredded cabbage, carrots, bell peppers, cucumber, and fresh herbs like cilantro and mint.
• STEP 4.Add the sliced chicken to the bowl and toss everything together.
• STEP 5.In a separate small bowl, whisk together lime juice, fish sauce, honey, and chili flakes to make the dressing.
• STEP 6.Pour the dressing over the salad and toss to coat everything evenly.
• STEP 7.Garnish with chopped peanuts and serve the Thai Chicken Salad chilled.
• STEP 8.For added flavor, you can also top the salad with crispy fried shallots or sesame seeds.
• STEP 9.This salad can be stored in an airtight container in the refrigerator for up to 2 days.
• STEP 10.Serve the Thai Chicken Salad as a light lunch or dinner, or as a side dish with grilled meats or seafood.

Cooking Tips

• To save time, you can use pre-cooked chicken or rotisserie chicken instead of marinating and cooking the chicken from scratch.
• Feel free to customize the salad by adding or substituting vegetables like bean sprouts, snow peas, or red onions.
• For a vegetarian version, you can replace the chicken with tofu or tempeh.
• Adjust the amount of chili flakes in the dressing according to your spice preference.
• For a gluten-free option, use tamari or coconut aminos instead of soy sauce.

Storage and Serving

• Store the Thai Chicken Salad in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled for maximum freshness and flavor.
• This salad can be enjoyed as a light lunch or dinner, or as a side dish with grilled meats or seafood.