Description
A vibrant and crunchy Thai Chicken Salad packed with fresh vegetables, shredded chicken, and a flavorful ginger-sesame dressing, perfect for a light and healthy meal.
Ingredients
Scale
For the Salad:
- 4 cups shredded napa cabbage
- 3 cups cooked shredded chicken (rotisserie recommended)
- 2 cups grated or matchstick carrots
- 1 red bell pepper, julienned
- 1 cup fresh cilantro, chopped
- 1/2 cup green onions, chopped
- 1/2 cup wonton crisps or chopped peanuts
For the Ginger-Sesame Dressing:
- 3 Tbsp rice vinegar
- 2 Tbsp reduced sodium soy sauce
- 2 cloves garlic, minced
- 2 Tbsp honey
- 1 Tbsp fresh ginger, peeled and minced
- 2 tsp toasted sesame oil
- 3 Tbsp olive oil
Instructions
- Prepare the dressing: Combine rice vinegar, reduced sodium soy sauce, minced garlic, honey, minced fresh ginger, toasted sesame oil, and olive oil in a small jar with a sealed lid. Shake well until all ingredients are fully blended. Store any extra dressing in the same jar for future use.
- Assemble the salad: In a large bowl, add shredded napa cabbage, cooked shredded chicken, grated carrots, julienned red bell pepper, chopped cilantro, and chopped green onions. Toss the ingredients together until evenly mixed.
- Dress the salad: Drizzle the ginger-sesame dressing over the salad and toss thoroughly until all components are coated with the dressing.
- Garnish and serve: Sprinkle wonton crisps or chopped peanuts on top of the salad for extra crunch. Serve immediately and enjoy your fresh, crunchy Thai Chicken Salad.
Notes
- Use rotisserie chicken for a quick and flavorful protein option.
- Wonton crisps add a delightful crunch; alternatively, chopped peanuts offer a nutty texture and flavor.
- The dressing can be made ahead and stored in the refrigerator for up to one week.
- For a spicier version, add a teaspoon of chili flakes or Sriracha to the dressing.
- Customize the salad by adding other fresh vegetables like cucumber or snap peas if desired.
