Thai Chicken Salad Recipe
Servings: 4
Ingredients
- 2 Cups of cooked shredded chicken should only need 1 large breast
- 4 Cups of shredded cabbage either napa or regular
- 1 Cup of shredded carrot
- 1 Mango peeled and shredded
- 1 Medium red bell pepper deseeded & cut into thin 1-inch long strips
- 4 to 5 Green onions sliced thin and diagonally
- ¼ Cup of cilantro roughly chopped
- ¼ Cup of fresh basil or mint or a combo of both, roughly chopped
- ½ Cup of unsalted peanuts/cashews crushed or roughly chopped
- ½ to 1 Cup of Thai peanut dressing either homemade or storebought
Instructions
- Cook & shred the chicken: Cook your chicken breast by either baking it, grilling it, or poaching it until the internal temperature reaches 165℉/74℃. Transfer the cooked chicken breast to a cutting board and use two forks to shred it. Put the shredded chicken into a container or plastic bag. Then place it in your fridge to cool down for at least 1 hour or preferably overnight.
- Assemble & toss the salad: Add the cooled shredded chicken to a large mixing bowl. Then add the cabbage, carrot, mango, red bell pepper, green onion, fresh herbs, and peanuts. Pour roughly ½ cup of salad dressing over top and give it a good toss until everything is coated. Finally, taste a bit of the salad and add additional dressing to your liking.
- Serve the Thai chicken salad immediately & enjoy!