Description
A vibrant and flavorful Chopped Thai-Inspired Chicken Salad featuring shredded chicken, fresh cabbage, carrots, and optional green papaya or mango, tossed in a luscious peanut dressing with hints of ginger, garlic, and serrano peppers. This refreshing salad is perfect for a light lunch or dinner, served chilled and bursting with bold flavors.
Ingredients
Scale
Salad Ingredients
- 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 Ingredients
- 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 (or sriracha)
- 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 Ingredients: Begin by finely shredding the cooked chicken, shredding the green cabbage, grating the carrots, and if using, grating the green papaya or mango. Also chop the fresh cilantro, slice the green onions, and slice the serrano peppers. This ensures all elements are ready to be combined evenly in the salad.
- Make the Dressing: Place the peanut butter, low sodium soy sauce, toasted sesame oil, rice vinegar, sambal oelek (or sriracha), sugar, peeled fresh ginger, and peeled garlic clove into a food processor or blender. Pulse the ingredients together until smooth and creamy. Add water gradually to achieve your desired dressing consistency.
- Toss the Salad: In a large mixing bowl, combine the shredded chicken, cabbage, grated carrots, green papaya or mango if using, chopped cilantro, chopped peanuts, sliced green onions, and serrano peppers. Drizzle the peanut dressing over the salad and toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Season and Serve: Taste the salad and adjust seasoning with salt and freshly squeezed lime juice according to your preference. For an extra burst of traditional flavor, add a splash of fish sauce if desired. Serve the salad chilled for a refreshing meal.
Notes
- Green papaya can be substituted with green mango for a sweeter twist or omitted altogether.
- Adjust the amount of serrano peppers to control the heat level of the salad.
- Sambal oelek can be replaced with sriracha or another chili paste if preferred.
- This salad is best enjoyed chilled and can be refrigerated for up to 24 hours.
- For a vegetarian version, substitute chicken with tofu or tempeh and use vegetarian soy sauce.
