Easy Thai Inspired Chicken Salad
Easy Thai Inspired Chicken Salad
Ingredients
For the Salad
- 2 chicken breasts
- 1 1/2 cups cabbage, finely shredded
- 1/2 cup cucumber, sliced into thin half-moon shapes
- 1/2 cup carrots, grated
- 1 green onion, thinly sliced
- 1/3 cup cilantro, chopped
- almonds, as desired, for garnish
- crackers, for serving
- salt, as needed
- black pepper, as needed
For the Dressing
- 1 lime, juiced
- 1 tablespoon fish sauce
- 1/2 tablespoon soy sauce
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/2 tablespoon sriracha
- 1/2 teaspoon ginger, grated
Instructions
- 1
Season the chicken breasts generously with salt and black pepper. Cook the chicken in a pan over medium heat until fully cooked through, about 6-8 minutes per side, depending on thickness. Once cooked, remove from the pan and allow to cool slightly. Shred the cooked chicken breasts using two forks or your hands and set aside.
⏱️ 15 min
- 2
While the chicken cooks, prepare the vegetables. Finely shred the cabbage, slice the cucumber into thin half-moon shapes, grate the carrots, thinly slice the green onion, and chop the cilantro.
⏱️ 10 min
- 3
Prepare the dressing. In a small bowl, combine the juice from 1 lime, 1 tablespoon of fish sauce, 1/2 tablespoon of soy sauce, 1 tablespoon of honey, 1 minced garlic clove, 1/2 tablespoon of sriracha, and 1/2 teaspoon of grated ginger. Whisk all the dressing ingredients together until well combined and emulsified.
⏱️ 5 min
- 4
In a large mixing bowl, combine the shredded chicken, shredded cabbage, sliced cucumber, grated carrots, sliced green onion, and chopped cilantro.
⏱️ 2 min
- 5
Pour the prepared dressing over the salad ingredients in the large mixing bowl.
⏱️ 1 min
- 6
Toss all the ingredients thoroughly until they are well coated with the dressing. Serve immediately, garnished with almonds as desired, and accompanied by crackers.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Thai Inspired Chicken Salad
For the Salad
- 2 chicken breasts
- 1 1/2 cups cabbage, finely shredded
- 1/2 cup cucumber, sliced into thin half-moon shapes
- 1/2 cup carrots, grated
- 1 green onion, thinly sliced
- 1/3 cup cilantro, chopped
- almonds, as desired, for garnish
- crackers, for serving
- salt, as needed
- black pepper, as needed
For the Dressing
- 1 lime, juiced
- 1 tablespoon fish sauce
- 1/2 tablespoon soy sauce
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/2 tablespoon sriracha
- 1/2 teaspoon ginger, grated
Instructions
- 1
Season the chicken breasts generously with salt and black pepper. Cook the chicken in a pan over medium heat until fully cooked through, about 6-8 minutes per side, depending on thickness. Once cooked, remove from the pan and allow to cool slightly. Shred the cooked chicken breasts using two forks or your hands and set aside.
⏱️ 15 min - 2
While the chicken cooks, prepare the vegetables. Finely shred the cabbage, slice the cucumber into thin half-moon shapes, grate the carrots, thinly slice the green onion, and chop the cilantro.
⏱️ 10 min - 3
Prepare the dressing. In a small bowl, combine the juice from 1 lime, 1 tablespoon of fish sauce, 1/2 tablespoon of soy sauce, 1 tablespoon of honey, 1 minced garlic clove, 1/2 tablespoon of sriracha, and 1/2 teaspoon of grated ginger. Whisk all the dressing ingredients together until well combined and emulsified.
⏱️ 5 min - 4
In a large mixing bowl, combine the shredded chicken, shredded cabbage, sliced cucumber, grated carrots, sliced green onion, and chopped cilantro.
⏱️ 2 min - 5
Pour the prepared dressing over the salad ingredients in the large mixing bowl.
⏱️ 1 min - 6
Toss all the ingredients thoroughly until they are well coated with the dressing. Serve immediately, garnished with almonds as desired, and accompanied by crackers.
⏱️ 2 min