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Chopped Thai-Inspired Chicken Salad

Delicious Chopped Thai-Inspired Chicken Salad Recipe for Summer

This Chopped Thai-Inspired Chicken Salad is a vibrant, flavorful dish perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 breasts boneless, skinless chicken about 1 lb
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup sliced cucumber preferably English
  • ½ cup chopped fresh cilantro
  • ¼ cup low-sodium soy sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp creamy peanut butter
  • 1 clove minced garlic
  • 1 tsp sugar

Equipment

  • grill
  • Mixing Bowl
  • whisk

Method
 

  1. Cook the chicken: Grill over medium heat until it reaches an internal temperature of 165°F (about 6-7 minutes per side) or bake at 375°F for 25-30 minutes. Let cool before chopping into bite-sized pieces.
  2. Prepare the veggies: Thinly slice the red cabbage and cucumber, and grate the carrots. Chop cilantro.
  3. Make the dressing: In a bowl, whisk together soy sauce, lime juice, peanut butter, garlic, and sugar until smooth.
  4. Combine: In a large bowl, mix chopped chicken with cabbage, carrots, cucumber, and cilantro. Pour dressing over salad and toss to coat.
  5. Serve: Plate individually or family-style garnished with extra cilantro.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 30gProtein: 30gFat: 14g

Notes

Feel free to customize with your favorite proteins or add nuts for extra crunch. Store leftovers in an airtight container for up to three days.

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