Experience a refreshing Zesty Thai Chicken Salad packed with vibrant flavors and crunchy textures A delightful dish perfect for any meal
Ingredients
Scale
2 cups cooked chicken breast, shredded (substitute with tofu for a vegetarian option)
4 cups mixed greens (try arugula, spinach, or romaine)
1 cup shredded carrots
1 cup red cabbage, thinly sliced
1 cup cucumber, thinly sliced
1 bell pepper, julienned (red or yellow for added sweetness)
1/2 cup fresh cilantro, chopped (substitute with basil for a different flavor)
1/4 cup crushed peanuts or cashews (optional, but adds crunch)
1/4 cup lime juice
2 tablespoons fish sauce (or soy sauce for a vegetarian version)
1 tablespoon honey or agave syrup
1 teaspoon grated ginger
1 teaspoon chili paste (adjust to preference)
Instructions
If not using pre-cooked chicken, season your chicken breast with salt and pepper, grill or sauté it until cooked through, and then shred it. This could take about 15-20 minutes.
Slice the cucumber, bell pepper, and cabbage into thin strips. For the carrots, feel free to use a grater for a finer texture or julienne them for added crunch.
In a small bowl, combine lime juice, fish sauce, honey, grated ginger, and chili paste. Whisk until smooth and well blended.
In a large bowl, toss together the mixed greens, shredded chicken, carrots, red cabbage, cucumber, bell pepper, and cilantro. Drizzle with the dressing and toss again until everything is coated.
Sprinkle crushed peanuts or cashews on top of your salad.
