Best Thai Chicken Salad Recipe: Fresh & Healthy Recipe
This vibrant Thai Chicken Salad combines a crunchy mix of Napa and red cabbage, fresh carrots, green onions, and shredded chicken breast. Tossed in a zesty homemade peanut lime dressing and topped with toasted slivered almonds, it offers a fresh, healthy, and satisfying meal perfect for lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Low Fat, Low Salt
Ingredients
Scale
Salad
- 1/2 Napa cabbage, thinly sliced (about 4 cups)
- 1/4 small red cabbage, thinly sliced (about 2 cups)
- 2 medium carrots, grated (about 1 cup)
- 3 green onions, thinly sliced
- 1/4 cup minced cilantro
- 2 cups cooked, shredded chicken breast
- 3 tablespoons slivered almonds, toasted
Dressing
- 1 lime, juiced
- 3 tablespoons natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 3 teaspoons agave nectar or honey
- 2 teaspoons fish sauce
- 2 teaspoons rice vinegar
- 1 teaspoon chili garlic sauce
Instructions
- Prepare the salad base: In a large bowl, combine the thinly sliced Napa cabbage, red cabbage, grated carrots, sliced green onions, minced cilantro, and shredded chicken breast. Mix them gently to combine all the fresh ingredients evenly.
- Make the dressing: In a small glass bowl, whisk together the lime juice, natural peanut butter, low-sodium soy sauce, agave nectar (or honey), fish sauce, rice vinegar, and chili garlic sauce until smooth and creamy, ensuring all ingredients are well blended.
- Toss the salad: Pour the prepared dressing over the salad mix. Toss everything thoroughly until the salad is evenly coated with the flavorful dressing.
- Garnish and serve: Sprinkle the toasted slivered almonds over the top of the salad just before serving to add a nutty crunch. Serve immediately for best freshness and flavor.
Notes
- You can substitute chicken breast with cooked shredded turkey or tofu for a different protein option.
- Adjust the chili garlic sauce quantity according to your preferred spice level.
- Toast the slivered almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant for maximum flavor.
- If agave nectar or honey is unavailable, you can substitute with maple syrup or a small amount of sugar.
- The salad is best eaten fresh but can be stored in the refrigerator for up to one day; toss again before serving.
Keywords: Thai chicken salad, healthy salad, peanut dressing, fresh cabbage salad, shredded chicken salad, quick Thai recipe
