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Chopped Thai-Inspired Chicken Salad

We are celebrating January birthdays for our John L. Scott Bothell and Mukilteo real estate professionals by sharing this Thai Chicken Salad recipe! ENJOY!



Looking for something a little different? It’s time to go for a swim in this Chopped Thai Chicken Salad. The flavors in this dreamboat Thai chicken salad are going to rock your face off.


Lime, peanuts, cilantro, carrots, green onions, vinegar, green papaya or mango, soy sauce, chili pepper, garlic, all packed together in a highly textured salad bowl? Oiyyyy! We love it all.





Our gang:

  • Chopped cabbage

  • Grated carrots

  • A bitey green papaya, or green mango, or maybe you can’t find either – not a big deal

  • Shredded chicken

  • Chopped peanuts

  • Lime squeezers

  • Cilantro and green onion

  • Cute little red serrano peppers

  • And the very best peanut dressing your lips have ever touched.




As for the papaya, make a 60-second effort to locate a green papaya or green (under-ripe) mango, which is a great substitution. Peel it and grate it, but don’t taste it yet because it’s so sour and you’re going to be ruffled. Just add it into the salad with all the other parts, and the whole thing will sing. If you’re coming up empty-handed, a ripe mango will be sweet and delicious and work fine as well. Or another crunchy vegetable that you like. (raw cucumber, raw zucchini, bell pepper, or more cabbage or carrots)





RECIPE:

Thai Chicken Salad

  • 3–4 cups cooked shredded chicken

  • 1 head of green cabbage (3–4 cups shredded)

  • 1–2 large carrots (2 cups grated)

  • 1 green papaya or mango (1–2 cups grated) (optional)

  • 1 cup fresh cilantro, chopped

  • 1/2 cup peanuts, chopped

  • 1/2 cup green onions, sliced

  • 3–4 red serrano peppers, sliced

  • salt and lime juice to taste

Peanut Dressing

  • 1/2 cup peanut butter

  • 1/3 cup low sodium soy sauce

  • 1/3 cup sesame oil (toasted or dark)

  • 1/4 cup rice vinegar

  • 2 tablespoons chili paste (sriracha works, too)

  • 2 tablespoons sugar

  • a small knob of fresh ginger, peeled

  • a clove of fresh garlic, peeled

  • 1/4 cup water to thin to desired consistency


INSTRUCTIONS

  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.

NOTES

  • Chicken: Pulled rotisserie chicken works great. You can also cook chicken breasts in the Instant Pot (12 minutes, with about a cup of water, plus salt and pepper) and then shred them.