Thai Style Chopped Chicken Salad
I love this Thai style chopped chicken salad. The star of the show is this incredible peanut dressing. It’s so good on salads, tossed through noodles or great as a dipping sauce.
Servings: 4 servings
Ingredients
For The Dressing:
- 75 g smooth peanut butter
- 3 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 garlic clove crushed
- 2 tbsp honey
- 1/2 lime juiced
For The Salad (but use whatever you like or have on hand):
- 90 g red cabbage chopped
- 90 g white cabbage chopped
- 1 cucumber chopped
- 1 red pepper chopped
- 2 carrots grated
- 140 g cooked chicken chopped (you can use left over roast chicken or you can even buy a rotisserie chicken)
- 3 spring onions finely chopped
- Small bunch of coriander chopped
Instructions
- Mix the dressing in a large bowl. Toss in the chopped veg and chicken and mix well. Serve and enjoy!
Notes
Scroll up for a step by step guide on how to make this Thai peanut salad.
To store: Store in the fridge in an airtight container for 1-2 days, once mixed.
Make ahead: Ideally, get everything chopped and ready and then drizzle over the dressing when you want to eat it. Components of the salad will keep for 3-4 days. But once dressed, all the ingredients are pretty sturdy so won’t go soggy and will keep happily in the fridge for 1-2 days. The dressing will keep in a jar/airtight container in the fridge for a week.
Cook your own chicken: If you want to cook your own chicken, you can but it will take longer of course. I like to place a chicken breast on a piece of foil, season well with salt and pepper and scrunch into a parcel. Pop in the oven at 180c for 25 mins. Once cooked through, it stays juicy this way and you can shred it up using 2 forks.
Swap the chicken: you could also add cooked prawns or, for a plant based option, crispy tofu. It is also one of my go-to leftover turkey recipes after Christmas.