Chopped Thai Chicken Salad

07 Jun


  • 4 chicken breasts
  • 1 bag of shredded cabbage
  • 1 large carrot
  • 1/2 cup fresh cilantro
  • 5 green onions

Thai Peanut Salad Dressing

  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tbsp lime juice
  • 1/2 tsp fish sauce
  • 1/4 cup peanut butter or 4 tbsp PB2
  • 1/4 cup water or 1/2 cup water if using PB2

1. Cook the chicken: Grill the chicken over medium-high heat until cooked throughout, about 7 minutes per side. Or, boil the chicken in a pot of water for 15-20 minutes. Once the chicken is cooked, remove to a cutting board and cut into small pieces.

2. Wash, peel, and grate the carrot. Slice the green onions into thin, 1/4 inch pieces. Remove the stems from the cilantro and roughly chop the leaves.

3. In a medium bowl, combine the cabbage, carrot, cilantro, and green onions. Top with the chicken.

4. If using PB2, combine 4 tbsp PB2 and 1/2 cup water. Stir until smooth. In a small bowl, combine all ingredients and whisk until smooth.

You can either drizzle the dressing over a salad or toss the salad in the dressing then serve.


Chopped Thai Chicken Salad

Based off of the recipe found on Pinch of Yum

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Posted by on June 7, 2014 in Appetizer, Asian, Chicken


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