Thai Chicken Salad
We love how quick and easy it is to throw together — especially if you use pre-cooked or leftover chicken. You get a full, satisfying meal without heating up your kitchen. It’s the kind of salad that is light but filling, and packed with flavor.
Servings 6 people
Calories 280kcal
Ingredients
Salad
- 3 cups poached chicken breast or rotisserie chicken
- 3 cups shredded white cabbage
- 3 cups shredded purple cabbage
- 1 cups shredded carrots
- ½ cup shredded red onion
- ¼ cup chopped mint leaves
- 1 cup chopped cilantro
- ½ cup roasted peanuts, chopped
Lime and Fish Sauce Dressing (Nuoc Cham)
- ¼ cup fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 garlic clove
- 1 red chili, finely minced (optional)
Instructions
Salad
- In a large bowl, combine the shredded chicken, cabbage, carrots, red onion, mint, and cilantro. Toss well to mix.
Dressing
- In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and chili (if using) until the sugar dissolves.
- When ready to serve, pour the dressing over the salad and toss well to coat everything evenly.
- Transfer to a serving platter or individual bowls. Top with the chopped peanuts. Serve immediately and enjoy!