Description
This Thai Chicken Salad recipe is a vibrant and refreshing dish that combines shredded cooked chicken with crunchy vegetables, herbs, and a tangy, slightly sweet yogurt-based dressing. Perfect for a light lunch or dinner, it can be enjoyed on its own, with bread, or wrapped in lettuce leaves for a healthy and satisfying meal.
Ingredients
Scale
Salad Ingredients
- 2 chicken breasts (cooked & shredded)
- 2 cups red cabbage (chopped)
- 1 red bell pepper (diced)
- 1/2 cup cilantro (finely chopped)
- 1/4 cup green onion (finely chopped)
- 1/2 cup peanuts (unsalted and roasted)
Dressing Ingredients
- 1 cup plain regular yogurt or Greek yogurt (2+% fat)
- 2 tablespoons mayo (optional)
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1/2 lime (juice of)
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 teaspoon red pepper flakes
Instructions
- Prepare the Dressing: In a small bowl, combine the yogurt, optional mayo, maple syrup, rice vinegar, lime juice, sugar, salt, and red pepper flakes. Whisk all ingredients thoroughly until the mixture is smooth and well blended. Set aside to allow flavors to meld.
- Mix the Salad: In a large salad bowl, add the shredded cooked chicken, chopped red cabbage, diced red bell pepper, finely chopped cilantro and green onion, and roasted unsalted peanuts. Pour the prepared dressing over the salad ingredients.
- Toss and Serve: Using a large spoon, toss the salad gently but thoroughly until all components are evenly coated with the dressing. Serve the salad chilled, either on its own, accompanied by a slice of bread, or served as a filling in lettuce wraps for a fresh, crunchy meal option.
Notes
- For a creamier texture, include the optional mayo in the dressing.
- Cook chicken breasts by boiling, grilling, or baking before shredding for this recipe.
- To make this dish vegetarian, substitute the chicken with shredded tofu or chickpeas.
- Adjust the amount of red pepper flakes to control the spiciness to your preference.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if cooking chicken breast fresh, otherwise 0 for pre-cooked chicken)
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Keywords: Thai chicken salad, healthy salad, yogurt dressing, easy chicken recipe, cold chicken salad, Thai cuisine, chicken and cabbage salad
