Description
This Chopped Thai-Inspired Chicken Salad is a refreshing and vibrant dish that combines shredded chicken with crunchy cabbage, carrots, and optional green papaya or mango, all tossed in a rich, flavorful peanut dressing. It’s a perfect balance of tangy, spicy, and nutty flavors, ideal for a light lunch or dinner that can be prepared in about an hour.
Ingredients
Scale
Salad
- 3-4 cups cooked shredded chicken
- 1 head of green cabbage (3-4 cups shredded)
- 1-2 large carrots (2 cups grated)
- 1 green papaya or mango (1-2 cups grated) (optional)
- 1 cup fresh cilantro, chopped
- 1/2 cup peanuts, chopped
- 1/2 cup green onions, sliced
- 3-4 red serrano peppers, sliced
- Salt and lime juice to taste
Dressing
- 1/2 cup peanut butter
- 1/3 cup low sodium soy sauce
- 1/3 cup sesame oil (toasted or dark)
- 1/4 cup rice vinegar
- 2 tablespoons sambal oelek (sriracha works, too)
- 2 tablespoons sugar
- A small knob of fresh ginger, peeled
- A clove of fresh garlic, peeled
- 1/4 cup water (to thin to desired consistency)
Instructions
- Chop the Salad Ingredients: Prepare the shredded chicken, shred the green cabbage, grate the carrots, and if using, grate the green papaya or mango. Also chop the fresh cilantro, peanuts, green onions, and slice the red serrano peppers. Place all salad ingredients into a large mixing bowl.
- Make the Dressing: Combine peanut butter, low sodium soy sauce, toasted sesame oil, rice vinegar, sambal oelek, sugar, peeled ginger, and garlic in a food processor or blender. Pulse until smooth. Add water gradually to reach your desired consistency.
- Assemble the Salad: Drizzle the peanut dressing over the chopped salad ingredients in the bowl. Toss everything together thoroughly to coat evenly with the dressing.
- Season and Serve: Taste and adjust the seasoning with salt and lime juice, adding more to your preference. Optionally add a splash of fish sauce for an extra umami kick. Serve the salad chilled for best flavor.
Notes
- Green papaya or mango is optional but adds a nice sweetness and texture contrast.
- You can substitute sambal oelek with sriracha if sambal is not available.
- Adjust the number of serrano peppers to control the heat level of the salad.
- This salad can be made a few hours ahead and chilled to allow flavors to meld.
- For a vegetarian version, swap shredded chicken with tofu or tempeh.
