Chopped Thai Chicken Salad


Thai Chicken Salad

  • 3–4 cups cooked shredded chicken

  • 1 head of green cabbage (3–4 cups shredded)

  • 1–2 large carrots (2 cups grated)

  • 1 green papaya or mango (1–2 cups grated) (optional)

  • 1 cup fresh cilantro, chopped

  • 1/2 cup peanuts, chopped

  • 1/2 cup green onions, sliced

  • 3–4 red serrano peppers, sliced

  • salt and lime juice to taste

Peanut Dressing

  • 1/2 cup peanut butter

  • 1/3 cup coconut aminos

  • 1/3 cup sesame oil (toasted or dark)

  • 1/4 cup rice vinegar

  • 2 tablespoons chili paste (sriracha works, too)

  • a small knob of fresh ginger, peeled

  • a clove of fresh garlic, peeled

  • 1/4 cup water to thin to desired consistency


  1. Chop: Put on some good music, pour a drink, and start choppin’!

  2. Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.

  3. Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.


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