Clarissa Dickinson

Thai Chopped Chicken Salad

Clarissa Dickinson
Thai Chopped Chicken Salad

Makes: 8 servings                 Prep time: 30 minutes


  • Salad
  • 2 boneless skinless chicken breasts
  • 5 cups shredded green cabbage
  • 2 large carrots, shredded (2 cups)
  • 1/2 cup fresh cilantro
  • 1/2 cup green onions
  • 2/3 cup chopped peanuts
  • Dressing
  • 3 gloves of garlic, minced
  • 3 tablespoons soy sauce
  • 3 tablespoons vinegar
  • 3 tablespoons sugar
  • Juice from 1 lime
  • 1 tablespoon oil
  • 1 teaspoon fish sauce
  • 1/3 cup peanut butter
  • 1/4 cup water

Step 1: Place chicken breasts in a pot of water and bring to a simmer. Let simmer for 15-20 minutes until no longer translucent when you cut into it. Remove from the water, shred using two forks and set aside to cool.

Step 2: While the chicken is cooking, chop the cilantro and green onions and add to a large mixing bowl along with the cabbage, carrots and peanuts.

Step 3: Once the chicken is cooked, add to the salad, toss and set aside.

Step 4: To make the dressing, whisk together all of the ingredients until smooth.

Step 5: Pour the dressing over the salad and mix until evenly coated. Keep refrigerated until serving and eat cold.

Recipe adapted from Pinch of Yum