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Thai Style Chopped Chicken Salad

thai peanut salad in wooden bowl

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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.

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

Instructions

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

Notes

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.