Description
Take your taste buds on vacation with this vibrant Thai Chicken Salad that packs a perfect punch of sweet, sour, and spicy flavors in every crunchy bite.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (30ml) soy sauce (low-sodium preferred)
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15g) brown sugar
- 2 cloves garlic, minced
- ¼ cup (60ml) fresh lime juice (approximately 2–3 limes)
- 3 tablespoons (45ml) fish sauce
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15g) brown sugar
- 1 tablespoon (15ml) vegetable oil
- 1–2 Thai bird’s eye chilies, finely chopped
- 1 clove garlic, minced
- 4 cups (240g) shredded Napa cabbage
- 2 cups (120g) shredded red cabbage
- 1 large carrot, julienned or grated
- 1 red bell pepper, thinly sliced
- ½ cup (50g) thinly sliced red onion
- ½ cup (80g) thinly sliced cucumber
- ⅓ cup (15g) fresh mint leaves, roughly chopped
- ⅓ cup (15g) fresh cilantro leaves, roughly chopped
- ⅓ cup (15g) fresh Thai basil leaves (optional)
- ⅓ cup (40g) roasted peanuts, roughly chopped
- 2 tablespoons (20g) toasted sesame seeds
Instructions
- In a bowl, mix vegetable oil, soy sauce, fish sauce, brown sugar, and minced garlic. Add chicken breasts, coat thoroughly, cover, and marinate for 30 minutes to 4 hours in the refrigerator.
- Prepare the dressing by whisking together lime juice, fish sauce, rice vinegar, brown sugar, vegetable oil, chopped chilies, and garlic until sugar dissolves. Set aside.
- Remove chicken from marinade, pat dry. Cook in a hot grill pan or skillet for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5-10 minutes before slicing against the grain.
- Combine Napa cabbage, red cabbage, carrot, bell pepper, red onion, and cucumber in a large bowl.
- Add sliced chicken to vegetables. Pour three-quarters of the dressing over salad and toss. Add herbs and toss again. Add more dressing if needed.
- Transfer to serving plates. Garnish with peanuts and sesame seeds. Serve immediately with lime wedges on the side.