Cooked - Thai-inspired Chopped Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai-inspired Chopped Chicken Salad

6.0

1 small head napa cabbage, thinly sliced (about 5 cups)

½ small head red cabbage, thinly sliced (about 3 cups)

3 cups shredded rotisserie chicken

3 medium carrots, grated (about 2 cups)

1 large firm mango, diced (about 2 cups)

1 medium red bell pepper, thinly sliced (about 1 cup)

1 medium bunch green onions (green and white parts), thinly sliced

1 cup roughly chopped cilantro leaves

¼ cup roughly chopped mint leaves

1 cup roasted salted cashews, roughly chopped, plus more for garnish

Toasted sesame seeds, for garnish

⅓ cup creamy peanut butter

2 tablespoons reduced sodium soy sauce

3 tablespoons toasted sesame oil

¼ cup rice wine vinegar

4 tablespoons lime juice (from about 2 medium limes)

2 tablespoons Sambal

2 tablespoons honey

1 large knob fresh ginger, peeled and grated

2 large garlic cloves, grated

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper, to taste

Make the Creamy Peanut Dressing: In a measuring cup, combine the peanut butter, reduced sodium soy sauce, toasted sesame oil, rice wine vinegar, lime juice, Sambal, honey, ginger, garlic, salt and pepper. Whisk together until smooth and well combined. Set aside.
Make the Salad: In a large mixing bowl, combine the napa cabbage, red cabbage, chicken, carrots, mango, bell pepper, green onions, cilantro, mint, and cashews. Pour the dressing over top and toss to combine until well coated.
Garnish with additional cashews and sesame seeds and enjoy!

Course🍽️Main Course

Diets🥛Dairy-free...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 59 weeks ago

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