This Chicken Salad recipe bursting with Thai and Asian flavors. Comes together in minutes and is made with chicken, cabbage, cilantro, green onions, cucumbers and a killer peanut based dressing. Gluten-Free and Dairy-Free too!
I love salads. Like can’t get enough. If I’ve been without one for more than a few days I feel like my insides begin to wilt. Normally, I don’t even bother to plate my salads, I just toss all the ingredients together in a large dinner party sized bowl and eat it straight from there.
I love the crunch, the greens, the dressing, and that fact that I can have about 6000 bites before I’m full.
I simply love the act of eating, so the more bites I get to enjoy the better. There are only so many bites you can get out of a sandwich before you fill up, and it’s simply not enough for me.
I haven’t had a proper salad in a few days now, since we’ve been road tripping through Slovenia and Croatia and I can’t order a salad on the menu when I’ve got to try all the regional delicacies first (think truffle pasta in Istria, Croatia).
But I know what my body is really craving is a refreshing and crunchy salad.
So once I get to our next apartment rental in Zagreb, it’s the first thing I’m making.
This thai chicken salad takes on a bit of an Asian flavor profile with cabbage, peanuts, cilantro, cucumbers and a killer peanut based dressing.
I’m not a huge fan of peanut butter on its own, but as a dressing for salads or fresh spring rolls, I love it. With a combination like red chili peppers, garlic, soy sauce, lime juice, fish sauce, sesame oil and peanut butter you simply can’t go wrong. It’s nutty but spicy, and fragrant and sharp – just perfect for a refreshing extra large salad.
A chopped chicken salad bursting with Thai and Asian flavors. Comes together in minutes and is made with chicken, cabbage, cilantro, green onions, cucumbers and a killer peanut based dressing
15 minPrep Time
15 minTotal Time
- handful fresh cilantro, chopped
- handful peanuts, chopped
- a few green onions, chopped
- 1-2 cucumber, cut into matchsticks
- 1 head Napa or Chinese cabbage, thinly sliced
- 1/2 rotisserie chicken, shredded
- For the dressing:
- 2 tablespoons peanut butter,
- 2 tablespoons water
- 1/4 teaspoon sesame oil
- 1/2-1 red chili pepper, seeds removed and chopped
- 1 tablespoon gluten free tamari
- 1 clove garlic, minced
- 1/2 tablespoon lime juice
- 1/4 teaspoon fish sauce
- In a large bowl combine all the salad ingredients.
- In a small bowl combine the dressing ingredients, whisking until smooth and tasting as you go to adjust the flavor to your liking. Add more water as needed to thin the dressing out.
Recipe Adapted from Pinch of Yum
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