Description
A fresh and vibrant Thai chicken salad combining shredded cooked chicken with crisp mixed greens, colorful vegetables, and fresh herbs, all tossed in a tangy lime and fish sauce dressing. Topped with crunchy roasted peanuts and a hint of chili for an optional spicy kick, this salad makes a quick, flavorful, and healthy meal perfect for warm days or light lunches.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup roasted peanuts, chopped
- 1 red chili, thinly sliced (optional)
Dressing Ingredients
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the shredded cooked chicken, mixed salad greens, shredded carrots, sliced red bell pepper, cucumber, chopped cilantro, and mint to create a colorful and fresh base for the salad.
- Prepare Dressing: In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, and minced garlic until well combined and flavorful, balancing tartness, saltiness, sweetness, and aromatic notes.
- Toss Salad: Pour the prepared dressing evenly over the salad ingredients in the large bowl and toss gently to coat all components thoroughly with the vibrant dressing.
- Garnish: Sprinkle the chopped roasted peanuts and optional thinly sliced red chili over the top of the salad to add crunch and a hint of heat.
- Serve: Serve the salad immediately to enjoy the crisp textures and fresh flavors at their best.
Notes
- Use pre-cooked rotisserie chicken to save time.
- Adjust the amount of red chili based on your spice preference or omit for a milder flavor.
- Peanuts can be substituted with cashews or almonds if preferred or for variety.
- This salad is best enjoyed fresh but can be stored separately from the dressing in the refrigerator for up to one day.
- For a vegetarian version, replace chicken with tofu and use vegetarian-friendly soy and fish sauce substitutes.
