Chopped Thai Chicken Salad Recipes

THAI-INSPIRED CHOPPED CHICKEN SALAD

Steps:

• For the peanut dressing: blend all ingredients until smooth.
• For the salad, add all ingredients but crushed peanuts to a large bowl and toss to combine, then drizzle the peanut dressing over top and toss again. Top with crushed peanuts and serve. If you are planning to eat later, leave the dressing on the side and pour it over when you are ready to eat so that the cabbage doesn't get soggy. This will last for 4-5 days in the refrigerator.

CHOPPED THAI CHICKEN SALAD

Steps:

• In a jar add 1 tablespoon water, fish sauce, rice vinegar, lime juice, thai sweet chili sauce, 1 teaspoon grated garlic, and 1/2 teaspoon minced chile. Shake well and refrigerate until ready to serve.
• In a large skillet over medium-high heat add vegetable oil and begin to brown chicken, breaking up meat using a wooden spoon. Add 2 grated garlic cloves,1 teaspoon chopped chile, sugar, and 1 tablespoon fish sauce. Sauté for about 3 to 4 minutes. Stir in 1/4 cup water and continue to cook for 3 to 4 more minutes. Add more fish sauce or season with salt if needed. Mix in chopped cilantro.
• Serve salad in 4 bowls with romaine, cucumber, shredded carrots, and large spoonful of chicken; drizzle with salad dressing and top with scallions.

CHOPPED THAI-INSPIRED CHICKEN SALAD

Steps:

• Put on some good music, pour a drink, and start choppin'!
• Pulse all ingredients in the food processor or blender. Adjust consistency with water.
• Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild. Serve chilled.

CHOPPED THAI CHICKEN SALAD

Steps:

• Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
• Chop the cabbage into very thin pieces, like it would be for coleslaw. I use a mandolin. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
• Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
• Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.