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- 2 cups cooked chicken breast, shredded - 1 cup napa cabbage, thinly sliced - 1 cup carrots, julienned - 1 bell pepper (red or yellow), thinly sliced - 1 cup cucumber, thinly sliced - 1/2 cup fresh cilantro, chopped - 1/4 cup green onions, chopped - 1/4 cup unsalted peanuts, chopped - 1/4 cup crispy fried shallots (optional) - 3 tablespoons fish sauce - 2 tablespoons lime juice - 1 tablespoon honey - 1 tablespoon peanut butter - 1 teaspoon grated ginger - 1 small red chili, finely chopped (adjust for spice) When I make Crunchy Thai Chicken Salad, I focus on fresh ingredients. The chicken gives protein and flavor. Napa cabbage adds crunch, while carrots bring sweetness. Bell peppers and cucumbers add a refreshing taste. I love the bright green of cilantro and green onions in this mix. Unsalted peanuts give a nice crunch. I often add crispy fried shallots for a tasty twist. They make the salad extra special. For the dressing, I use fish sauce for umami. Lime juice adds brightness, while honey gives a touch of sweetness. Peanut butter makes it creamy. Grated ginger adds warmth, and I use red chili for spice. Every ingredient works together to create a vibrant dish. It is bright, crunchy, and packed with flavor. You will enjoy every bite of this salad! {{ingredient_image_1}} To make the dressing, take a small bowl. Add 3 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 tablespoon of honey. Then, mix in 1 tablespoon of peanut butter, 1 teaspoon of grated ginger, and 1 small red chili, finely chopped. Use a whisk to blend these ingredients until they are smooth. Once mixed, set the dressing aside. This allows the flavors to meld together. Now, grab a large mixing bowl. Add 2 cups of shredded cooked chicken, 1 cup of thinly sliced napa cabbage, and 1 cup of julienned carrots. Next, toss in 1 thinly sliced bell pepper, 1 cup of sliced cucumber, 1/2 cup of chopped fresh cilantro, and 1/4 cup of chopped green onions. Gently toss all the ingredients together. This helps each piece combine well while keeping them crisp. Take the dressing you made earlier and pour it over the salad mixture. Use a large spoon to toss everything together. Make sure the dressing coats all the ingredients evenly. After mixing, taste your salad. If it needs more zing, add a little more lime juice. If it is too tangy, add more honey for sweetness. This step is crucial for making your flavors pop! To make the dressing just right, taste as you go. Start with the fish sauce. Add lime juice to brighten the flavor. If it needs sweetness, mix in honey. Peanut butter adds creaminess, while ginger gives a nice kick. If you like it spicy, toss in more red chili. You can also layer flavors in the salad. Add fresh herbs like mint or basil for a twist. A splash of sesame oil can deepen the taste too. When you mix the salad, be gentle to keep the crunch of the veggies. Serve your salad in a large bowl for a family-style meal. For individual servings, use small bowls or plates. Garnish with fresh cilantro leaves for a pop of color. Lime wedges on the side add a fresh touch and let guests adjust the tartness. Don’t forget to add the crunchy toppings right before serving. Sprinkle chopped peanuts and crispy fried shallots on top. This makes the salad look inviting and adds great texture. Enjoy your Crunchy Thai Chicken Salad! Pro Tips Use Leftover Chicken: This salad is a great way to utilize leftover rotisserie or grilled chicken, making it quick and convenient. Customize Your Vegetables: Feel free to add or substitute other vegetables like snap peas or radishes for extra crunch and variety. Adjust Spice Level: If you prefer a milder salad, remove the seeds from the chili or use a milder variety like a jalapeño. Make Ahead: Prepare the salad ingredients and dressing separately in advance, then combine just before serving to keep everything fresh and crunchy. {{image_2}} You can easily change the protein in your Crunchy Thai Chicken Salad. If you want a vegetarian option, use tofu. Tofu soaks up flavors well and adds a nice texture. You can cube firm tofu and pan-fry it until crispy. If you prefer seafood, shrimp is a great choice. Cook the shrimp until pink and tender. You could also use beef strips if you want a heartier dish. Just stir-fry the beef until it's cooked through. Don't be shy about adding more veggies to your salad. Red cabbage gives a nice crunch and a pop of color. Slice it thin and mix it with the other ingredients. Snap peas are another fun addition. They add sweetness and a crisp bite. You can also think about seasonal veggies. For summer, try adding zucchini or radishes. In fall, use roasted squash for a warm flavor. The options are endless! To keep your crunchy Thai chicken salad fresh, store any leftovers in an airtight container. This will help prevent the salad from wilting. Be sure to place the salad in the fridge within two hours of serving. The cool temperature slows down spoilage. For best results, eat the salad within three days. The longer it sits, the less crunchy it becomes. If you notice the veggies looking limp, it’s time to toss them out. You can freeze the salad, but I recommend freezing just the dressing. Freezing fresh vegetables can make them mushy. To freeze the dressing, pour it into a freezer-safe bag or container. Make sure to seal it tightly to avoid leaks. When you're ready to use the dressing, thaw it in the fridge overnight. Once it's soft, give it a good stir or whisk. You can add some fresh lime juice to brighten the flavors. If you want to freeze the salad itself, do so without the crunchy toppings. This way, you can keep the salad crisp. Once thawed, add the peanuts and shallots right before eating. If you want a vegetarian option, try soy sauce or tamari. These give a salty flavor without fish. You can also mix soy sauce with a bit of lime juice for extra taste. If you like a sweet twist, add a splash of coconut aminos. To add heat, try fresh jalapeños or serrano peppers. Sliced Thai bird chilies also work well. For a quick kick, use chili flakes or hot sauce. Start small, then taste and add more spice if needed. Yes, you can! Prep the salad ingredients and store them in the fridge. Keep the dressing in a separate container to stay fresh. Toss them together right before serving for the best crunch and flavor. This salad combines fresh veggies and a tasty dressing. We covered its main ingredients like chicken, cabbage, and carrots. You learned step-by-step instructions for mixing and adjusting flavors. I shared tips for taste and presentation, along with different protein options. Remember that you can store this salad well, whether in the fridge or freezer. Enjoy creating your own version and make it your own!

Crunchy Thai Chicken Salad

A refreshing and crunchy salad featuring shredded chicken and a zesty dressing.
Print Recipe Save Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 1 cup napa cabbage, thinly sliced
  • 1 cup carrots, julienned
  • 1 whole bell pepper (red or yellow), thinly sliced
  • 1 cup cucumber, thinly sliced
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup green onions, chopped
  • 0.25 cup unsalted peanuts, chopped
  • 0.25 cup crispy fried shallots (optional)
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 tablespoon peanut butter
  • 1 teaspoon grated ginger
  • 1 small red chili, finely chopped (adjust for spice)

Instructions
 

  • Prepare the Dressing: In a small bowl, whisk together the fish sauce, lime juice, honey, peanut butter, grated ginger, and chopped chili until smooth. Set aside.
  • Mix the Salad: In a large mixing bowl, combine the shredded chicken, napa cabbage, carrots, bell pepper, cucumber, cilantro, and green onions. Toss gently to combine all the ingredients.
  • Drizzle the Dressing: Pour the prepared dressing over the salad mixture. Toss everything together until the salad is evenly coated with the dressing.
  • Add Crunch: Just before serving, sprinkle the chopped peanuts and crispy fried shallots on top for added crunch and texture.
  • Taste and Adjust: Give the salad a taste and adjust seasonings if necessary, adding more lime juice for acidity or honey for sweetness.
  • Serve: Transfer the salad to a large serving platter or individual bowls for guests to enjoy.

Notes

Serve the salad in a large bowl, garnished with extra cilantro leaves and lime wedges on the side for a fresh touch.
Keyword chicken, healthy, salad, Thai