Thai Chicken Salad

5 from 39 votes

This Thai Chicken Salad is chock-full of crunchy cabbage, kale, carrots, green onions, edamame, and juicy chicken, all topped off with a scrumptious, easy-to-make peanut/soy/lime dressing.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Thai

Servings: servings

Author: Tiffany Azure

Ingredients

1 cup chopped romaine or green leaf lettuce
1 cup chopped kale or 1 additional cup other lettuce
1 cup chopped green cabbage
1 cup chopped red cabbage
1 bunch green onions chopped
½ cup edamame
1 bunch cilantro roughly chopped
1 carrot grated
2 bell peppers I used red and yellow
1 cup diced or shredded cooked chicken
½ cup wonton strips

Peanut Dressing

½ cup creamy peanut butter
2 tablespoons lime juice
¼ cup toasted sesame oil
¼ cup rice vinegar
⅓ cup soy sauce
2 tablespoons sugar or honey
1 teaspoon grated ginger or 1/2 teaspoon ground ginger
1-2 teaspoons sriracha to taste
splash of fish sauce if you have it on hand
2-3 tablespoons water as needed, to thin

Instructions

In a large bowl combine lettuce, kale, cabbage, green onions, edamame, cilantro, carrots, bell peppers, chicken, and wonton strips.
In a food processor or blender combine all dressing ingredients and pulse 20-30 seconds. Add water 1 tablespoon at a time to thin, as needed. Pour over salad and toss just before serving.

Video

Notes

Don't dress this salad until right before you're going to eat it or it will run the risk of getting soggy too quickly.
The dressing will keep in the mason jar for up to a week. Be sure to shake or whisk before using to combine any settled ingredients.
Slice the cabbage into very thin pieces so that you can eat it without cutting your salad.
Carrot matchsticks work well in this Thai salad but you could also use carrot dices or thin sliced rounds.

Nutrition