Thai Chicken Salad Recipe
This 15 minute Thai Chicken Salad recipe is bright and full of flavor with a creamy dressing and lots of fresh, crunchy veggies.
Servings: 8 servings
Calories: 163kcal
Ingredients
For the Salad:
- 2 chicken breasts cooked & shredded
- 2 cups red cabbage chopped
- 1 red bell pepper diced
- 1/2 cup cilantro finely chopped
- 1/4 cup green onion finely chopped
- 1/2 cup peanuts unsalted and roasted
For the Dressing:
- 1 cup plain regular yogurt or Greek yogurt 2+% fat
- 2 tablespoons mayo optional
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1/2 lime juice of
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 teaspoon red pepper flakes
Instructions
- In a small bowl, combine yogurt, mayo, maple syrup, rice vinegar, lime juice, sugar, salt and red pepper flakes; whisk well to combine. Set aside.
- In a large salad bowl, add chicken, cabbage, bell pepper, cilantro, green onion and peanuts. Add previously prepared dressing and mix salad with large spoon until well combined.
- Serve cold on its own, with a slice of bread or in lettuce wraps.
Video
Notes
- Store: Refrigerate in an airtight container for up to 3 days. It is also best to add peanuts right before serving to help them retain the crunch.
- How to cook chicken: Here is how to bake chicken breast, make Instant Pot chicken breast or use Instant Pot frozen whole chicken leftovers. Or use rotisserie chicken if short on time.
- Make sure not to use 0% yogurt: It can be Greek or regular but look for 2% and higher. Non-fat yogurt lacks flavor and creaminess.
- A bit of mayo: Is optional and depends on personal preference to "seal the deal" with creamy chicken salad.
Nutrition
Calories: 163kcal | Carbohydrates: 9g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 310mg | Fiber: 2g | Sugar: 6g