Thai Chicken Salad with Crunchy Veggies
A refreshing and vibrant Thai Chicken Salad loaded with crunchy vegetables and a zesty dressing that brings a burst of flavor to your meal.
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Ingredients
Yields 4 servings
- (2 cups) cooked chicken, shredded
- (2 cups) mixed salad greens
- (1 cup) red cabbage, thinly sliced
- (1 cup) carrots, julienned
- (1 cup) cucumber, thinly sliced
- (1/2 cups) bell pepper, thinly sliced
- (1/4 cups) fresh cilantro, chopped
- (1/4 cups) roasted peanuts, chopped
- (1/4 cups) lime juice
- (2 tablespoons) fish sauce
- (1 tablespoon) honey
- (1 tablespoon) sesame oil
- (1 clove) garlic, minced
- (1 teaspoon) ginger, grated
- (1/2 teaspoons) red pepper flakes
Instructions
- 1
In a large bowl, combine 2 cups cooked chicken, shredded with 2 cups mixed salad greens, 1 cup red cabbage, thinly sliced, 1 cup carrots, julienned, 1 cup cucumber, thinly sliced, and 1 cup bell pepper, thinly sliced.
- 2
In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons fish sauce, 1 tablespoon honey, 1 tablespoon sesame oil, 1 clove garlic, minced, 1 teaspoon ginger, grated, and 1/2 teaspoon red pepper flakes to create the dressing.
- 3
Pour the dressing over the salad mixture and toss gently to combine.
- 4
Add 1/4 cup fresh cilantro, chopped and 1/4 cup roasted peanuts, chopped to the salad and toss again to incorporate.
- 5
Serve immediately or refrigerate for up to 30 minutes for the flavors to meld.
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