Thai Chicken Salad is a fresh, healthy and light are all words that come to mind, it’s the perfect combination of fresh flavors, and it takes close to no time at all. I enjoy this recipe during the warmer months, but it pairs amazing on the side of just about anything.
Chicken mixture
For this recipe I used a rotisserie chicken, but if you have a delicious recipe in mind to cook your chicken, as long as its shredded, or cubed it will work perfectly.
To get started, I shredded my chicken and added the entirety of it to a large bowl. Along with 1 bell pepper, and 1 serrano pepper, which I chopped and seeded, Then for the fresh herbs of the dish, I added 1 cup of green onions, 1/2 cup basil, 1/2 cup cilantro, 1/2 cup mint leaves (minced). Combine the ingredients lightly and set aside.
peanuts
Pre-heat the oven to 350 degrees. Place 1/2 cup peanuts on a parchment lined sheet pan, and mix together 3 tbsp. olive oil, 1 tsp turmeric, 1 tsp chili powder, and again 1 tsp of garlic salt. I added regular salt to taste. Combine the mixture well and drizzle it overtop the peanuts. Baking for 10 minutes.
thai Salad dressing
In a small bowl mix all of the wet ingredients together, 1 can coconut milk, 3tbsp peanut butter, 3tbsp lime juice and 1tbsp fish sauce. Including a 2 inch piece of grated ginger and 1 garlic clove, also grated. Pour this dressing over the shredded chicken and pepper mixture and combine well. I sprinkled in bean sprouts and mixed again.
Presentation is optional, but I arranged the romaine lettuce, with the ends removed on a plate. and spooned the chicken dressing on the top. Then I added the peanuts and added extra fresh herbs and fresh cut limes for extra flavor.
I think this is an easy favorite of mine, and it is so filling and refreshing. It pairs amazing with a huge variety of meals and is so worth making for any occasion.
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Ingredient Lists:
- rotisserie chicken
- green onions
- red bell pepper
- bean sprouts
- thai basil leaves
- cilantro
- serrano pepper
- mint
- romaine lettuce
- peanuts
- turmeric
- chili powder
- garlic salt
- salt
- coconut milk
- peanut butter
- lime juice
- fish sauce
- garlic
- red chili sauce
- olive oil
- ginger
Thai Chicken Salad
Ingredients
- 1 rotisserie chicken- shredded
- 1 cup green onions- chopped
- 1 red bell pepper- chopped and seeds removed
- 1/2 cup bean sprouts
- 1/2 cup thai basil leaves- chopped
- 1/2 cup cilantro-chopped
- 1 serrano pepper- seeded and finely chopped
- 1/2 cup mint-minced
- 1 package romaine lettuce- ends removed
- 1/2 cup peanuts
- 1 tsp turmeric, chili powder, garlic salt
- salt for taste
- 1 can coconut milk
- 3 tbsp peanut butter
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1 clove garlic- grated
- 2 inch piece of ginger- grated
- 1 tsp red chili sauce sambal or other brand
- 3 tbsp olive oil
Instructions
- Place chicken, pepper, green onion, fresh herbs, and chili in a bowl.
- Pre-heat the oven to 350 degrees. Mix olive oil, turmeric, chili powder, garlic salt, and a pinch of salt. Place peanuts on a parchment lined sheet pan. Drizzle the olive oil mixture over top. Mix together and place in the oven to bake for 10 minutes.
- In a small bowl mix all of the wet ingredients together including, ginger and garlic. Pour the dressing over the chicken mixture and mix well. Sprinkle in bean sprouts and mix again.
- Arrange romaine lettuce wedges on a plate. Spoon the chicken salad into each wedge. Sprinkle with peanuts, extra fresh herbs and green onion.
- Serve with extra lime wedges. Enjoy!
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