Recipe: Thai Chicken Salad

21 May


Thai Chicken Salad

Printer-Friendly Version

Serves 6



  • 2 boneless, skinless chicken breasts, cooked and shredded (check out Mel’s method)
  • green & purple cabbage, shredded (about 2 cups)
  • 1 large carrot, grated (about 1 1/2 cups)
  • 1 green papaya, peeled and seeds removed and sliced into thin strips (about 1 1/2 cups)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup green onions, sliced
  • 1/2-1 cup peanuts, salted


  • 2 cloves garlic, minced
  • 3 bird’s eye chile peppers, finely diced (or use 1/2 tsp. of any hot pepper, diced)
  • 2 tbsp. soy sauce
  • 2 tbsp. white vinegar
  • 2 tbsp. honey (original recipe calls for sugar)
  • 1 tbsp. lime juice
  • 1 tbsp. oil
  • 1/2 tsp. fish sauce
  • 1/4 cup peanut butter
  • 1/4 cup water


  1. Salad: In a large bowl, mix together all salad ingredients except peanuts. Chill until ready to eat.
  2. Dressing: Whisk together garlic, peppers, soy sauce, vinegar, honey, lime juice, oil, and fish sauce. Add peanut butter and water; whisk until smooth and creamy. Or, you can just place ingredients into a food processor and pulse a few times until it is all combined.
  3. Toss dressing with salad, add peanuts, and serve. (If you don’t plan to eat all the salad in one sitting, keep salad and dressing separate and chill both. It will last a few days in the refrigerator.)



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