Do I have to use chicken?

Not at all! Although this is one of my favourite recipes to make with leftover roast chicken after a Sunday roast, you could also add cooked prawns or, for a plant based option, crispy tofu. It is also one of my go-to leftover turkey recipes after Christmas.

What can I serve with Thai Peanut Salad?

I like this as a meal in itself but you could serve with a side of rice noodles for some carbs. Serve either on the side or toss into the salad alongside the rest of the ingredients. I would just snip them with scissors once cooked so they don't turn the salad into a stringy mess.

Thai Peanut Salad with Chicken

Name: Thai Style Chopped Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 75g smooth peanut butter; 3 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 garlic clove, crushed; 2 tbsp honey; 1/2 lime, juiced; 90g red cabbage, chopped; 90g white cabbage, chopped; 1 cucumber, chopped; 1 red pepper, chopped; 2 carrots, grated; 140g cooked chicken, chopped (you can use left over roast chicken or you can even buy a rotisserie chicken); 3 spring onions, finely chopped; Small bunch of coriander, chopped

Thai Style Chopped Chicken Salad

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5 from 1 review

I love this Thai style chopped chicken salad. The star of the show is this incredible peanut dressing. It’s so good on salads, tossed through noodles or great as a dipping sauce.

Author: margie
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: Serves 4
Category: Salads
Method: No Cook
Cuisine: Thai

Ingredients

Scale

For The Dressing:

75g smooth peanut butter
3 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 garlic clove, crushed
2 tbsp honey
1/2 lime, juiced

For The Salad (but use whatever you like or have on hand):

90g red cabbage, chopped
90g white cabbage, chopped
1 cucumber, chopped
1 red pepper, chopped
2 carrots, grated
140g cooked chicken, chopped (you can use left over roast chicken or you can even buy a rotisserie chicken)
3 spring onions, finely chopped
Small bunch of coriander, chopped

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Instructions

Mix the dressing in a large bowl. Toss in the chopped veg and chicken and mix well. Serve and enjoy!

Notes

Scroll up for a step by step guide on how to make this Thai peanut salad.

To store: Store in the fridge in an airtight container for 1-2 days, once mixed.

Make ahead: Ideally, get everything chopped and ready and then drizzle over the dressing when you want to eat it. Components of the salad will keep for 3-4 days. But once dressed, all the ingredients are pretty sturdy so won’t go soggy and will keep happily in the fridge for 1-2 days. The dressing will keep in a jar/airtight container in the fridge for a week.

Cook your own chicken: If you want to cook your own chicken, you can but it will take longer of course. I like to place a chicken breast on a piece of foil, season well with salt and pepper and scrunch into a parcel. Pop in the oven at 180c for 25 mins. Once cooked through, it stays juicy this way and you can shred it up using 2 forks.

Swap the chicken: you could also add cooked prawns or, for a plant based option, crispy tofu. It is also one of my go-to leftover turkey recipes after Christmas.

Find it online: https://desertislanddishes.co/thai-style-chopped-chicken-salad/