chopped thai chicken salad


Thai Chicken Salad

  1. 3–4 cups cooked shredded chicken
  2. 1 head of green cabbage (3–4 cups shredded)
  3. 1–2 large carrots (2 cups grated)
  4. 1 green papaya or mango (1–2 cups grated) (optional)
  5. 1 cup fresh cilantro, chopped
  6. 1/2 cup peanuts, chopped
  7. 1/2 cup green onions, sliced
  8. 3–4 red serrano peppers, sliced
  9. salt and lime juice to taste

Peanut Dressing

  1. 1/2 cup peanut butter
  2. 1/3 cup low sodium soy sauce
  3. 1/3 cup sesame oil (toasted or dark)
  4. 1/4 cup rice vinegar
  5. 2 tablespoons chili paste (sriracha works, too)
  6. 2 tablespoons sugar
  7. a small knob of fresh ginger, peeled
  8. a clove of fresh garlic, peeled
  9. 1/4 cup water to thin to desired consistency


  1. Chop: Put on some good music, pour a drink, and start choppin’!
  2. Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
  3. Thai Chicken Salad Assembly: 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.