Thai Chicken salad


This recipe comes from Pinch of Yum site and it super delicious. I really like the peanut sauce that this recipe comes with. This one is super yummy. Give it a try today!

Salad Ingredients:

  • 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 Sauce Ingredients:

  • 1/2 cup peanut butter

  • 1/3 cup low sodium soy sauce

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

  • 1/4 cup rice vinegar

  • 2 tablespoons chili paste (sriracha works, too)

  • 2 tablespoons sugar

  • 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.

Other Tips They Gave:

Chicken: Pulled rotisserie chicken works great. You can also cook chicken breasts in the Instant Pot (12 minutes, with about a cup of water, plus salt and pepper) and then shred them.

Leftovers / Make Ahead: You can keep this for a few hours once it’s tossed with dressing – like if you make it for lunch, it’ll be pretty okay for dinner. But for best results, keep the leftover salad and dressing separate until ready to serve.