Description
Cool flavors dance across this Thai-inspired chicken salad, bringing together crisp vegetables and tender meat. Zesty herbs and a tangy dressing invite you to savor an exotic culinary journey that refreshes and delights.
Ingredients
Scale
Main Protein:
- 2 cups cooked chicken breast, shredded or chopped
Vegetables and Fresh Ingredients:
- 1 cup shredded cabbage (green or purple)
- 1 cup carrots, julienned or shredded
- 1/2 cup cucumber, thinly sliced
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
Dressing and Seasoning Ingredients:
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon chili flakes (adjust to taste for spice level)
Optional Topping:
- 1/4 cup chopped peanuts (optional for crunch)
Instructions
- Prepare a spacious culinary vessel and combine shredded chicken with crisp, julienned vegetables, creating a colorful foundation for the salad.
- Whisk together lime juice, fish sauce, and honey in a separate small bowl, ensuring the dressing components blend seamlessly into a harmonious liquid.
- Pour the tangy dressing over the chicken and vegetable mixture, using a gentle folding technique to distribute flavors evenly without bruising the delicate ingredients.
- Introduce chopped peanuts and fresh cilantro leaves, gently incorporating them to provide textural contrast and aromatic depth to the salad.
- Allow the salad to rest for 10-15 minutes, enabling the flavors to meld and intensify, creating a more complex taste profile.
- Before serving, give the salad a final toss to redistribute the dressing and ensure each bite is equally seasoned.
- Plate the salad on a chilled platter, garnishing with additional cilantro and a sprinkle of crushed peanuts for visual appeal and extra crunch.
- Serve immediately at room temperature to preserve the vibrant textures and maximize the dynamic flavor combination of Thai-inspired ingredients.
Notes
- Swap shredded chicken with tofu or tempeh for a vegetarian version that maintains the protein-packed essence of the dish.
- Enhance crunch and nutrition by adding roasted peanuts or cashews, providing extra texture and a delightful nutty undertone.
- Adjust spice levels by controlling the amount of chili in the dressing, making it kid-friendly or intensely hot based on individual preferences.
- Prep ingredients in advance and store separately to keep the salad crisp, preventing soggy vegetables and maintaining maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg