Crunchy Thai Chicken Salad
This delicious and crunchy Thai chicken salad is super easy to make. It's healthy, refreshing, and delicious. This Thai salad is a also a great make ahead or meal prep salad.
Servings: 6 people
Chicken (or you can also use rotisserie chicken instead)
- 2 large chicken breasts
- 4 cups chicken broth
- 1 teaspoon Kosher salt
- 5 to 6 cups sliced Napa cabbage
- 2 cups chopped cilantro
- 2 cups shredded or matchstick carrots
- 1 English cucumber, thinly sliced
- 3 green onions, tops removed and sliced
- 3/4 cup roasted peanuts
Thai Sweet Chili Dressing
- 1/2 cup Thai sweet chili sauce (I like using Mae Ploy's brand)
- 3 to 4 tablespoons rice vinegar, plus more as desired
- 2 cloves garlic, minced
- 1 1/2 teaspoons grated ginger
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce (optional)
- 2 teaspoons honey (optional)
Cook the chicken: If the chicken breasts are thick, slice them in half lengthwise. Then, add the chicken breasts and the chicken broth to a medium saucepan, and bring to a boil. Cover with the lid, reduce to a simmer, and cook until internal temperature reaches 165 degrees F, about 15-18 minutes, depending on how thick the chicken breasts are. Transfer the chicken to a plate (leave the broth behind) and let it rest for 10 minutes. Then, shred the chicken. Set aside.
Make the sweet chili dressing: Combine all the dressing ingredients in a mason jar or a container with a lid. Cover and shake until well-combined. Taste and adjust ingredient proportions if needed. I like my dressing on the less tangy so I go easy on the vinegar, so definitely adjust to taste. Set aside.
Assemble the salad: Add all the salad ingredients and shredded cooked chicken to a large bowl. Gradually add the prepared dressing (the amount you want) and toss to combine. Enjoy!
- Special Equipment: microplane zester, salad spinner (to wash and dry the Napa cabbage).
- Chicken: Feel free to use a rotisserie chicken breast instead of cooking the chicken on the stove. Be sure to remove the skin from the rotisserie chicken first.
- Make ahead: All ingredients can be prepped ahead of time and stored in airtight containers. When ready to serve, add the dressing and toss to combine.