Week 42: Chopped Chicken Cabbage Salad

Thai Chopped Chicken Salad

I’m a huge salad lover and any way to combine crisp cabbage, hearty carrots, and the creamy taste of peanut butter, I’m sold! This salad has all the Asian flavors I love and less fat than my fried Chinese food favorites. It’s hard to find a salad more satisfying than this one, but I dare you to try!  Fresh veggies, creamy citrus dressing, and wholesome shredded chicken- sounds like the perfect medley in my mouth.

Thai Chopped Chicken Salad
2 boneless skinless chicken breasts
2 cups shredded cabbage
1 large carrot, shredded
1/2 cup green onions
1/4 cup chopped peanuts

2 cloves garlic
1 tsp chili pepper
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce
¼ cup peanut butter
¼ cup water

Thai Chopped Chicken Salad


Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.

Chop the cabbage into very thin pieces. Peel and grate the carrots. Roughly chop the green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

Mince the garlic and place in a small mixing bowl with the pepper, soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Thai Chopped Chicken Salad


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