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Thai Chicken Salad

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This Thai chicken salad is fresh, crunchy, and full of flavor with shredded chicken, crisp cabbage, carrots, bell peppers, cilantro, and a zesty lime-fish sauce dressing. Topped with toasted peanuts, it’s a light yet satisfying salad perfect for summer meals or meal prep.

Ingredients

  • 2 boneless, skinless chicken breasts (grilled or poached, then shredded)
  • 2 cups green cabbage, shredded
  • 2 cups purple cabbage, shredded
  • 1 cup carrots, grated or julienned
  • 1 red bell pepper, thinly sliced
  • ½ cup fresh cilantro, chopped
  • ¼ cup lime juice (freshly squeezed)
  • 2 tbsp fish sauce (or soy sauce/tamari)
  • 1 tbsp sugar (or alternative sweetener)
  • 1–2 tsp Sriracha sauce (adjust to taste)
  • ¼ cup peanuts, chopped and lightly toasted

Instructions

  1. Cook chicken by poaching or grilling until fully cooked. Let cool, then shred into bite-sized pieces.
  2. Prepare vegetables: shred cabbage, grate carrots, slice bell pepper, and chop cilantro. Place in a large bowl.
  3. In a small bowl, whisk together lime juice, fish sauce, sugar, and Sriracha until smooth.
  4. Add shredded chicken to the vegetable bowl and pour the dressing over top.
  5. Toss everything until evenly coated, then sprinkle with toasted peanuts.
  6. Serve immediately as a main dish or side salad.

Notes

  • Use rotisserie chicken for a shortcut.
  • For a vegetarian option, swap chicken for tofu or edamame.
  • Add cucumber, mango, or snap peas for extra freshness.
  • For a creamier version, whisk a spoonful of peanut butter into the dressing.

Nutrition

Find it online: https://cookedbymaya.com/thai-chicken-salad/