Ingredients
Salad Ingredients
- 4 cups shredded napa cabbage
- 3 cups cooked shredded chicken (rotisserie recommended)
- 2 cups grated or matchstick carrots
- 1 red bell pepper, julienned
- 1 cup fresh cilantro, chopped
- 1/2 cup green onions, chopped
- 1/2 cup wonton crisps or chopped peanuts
Dressing Ingredients
- 3 Tbsp rice vinegar
- 2 Tbsp reduced sodium soy sauce
- 2 cloves garlic, minced
- 2 Tbsp honey
- 1 Tbsp fresh ginger, peeled and minced
- 2 tsp toasted sesame oil
- 3 Tbsp olive oil
Instructions
- Prepare the dressing: In a small jar with a sealed lid, combine rice vinegar, soy sauce, minced garlic, honey, minced ginger, toasted sesame oil, and olive oil. Shake vigorously until all ingredients are well blended. Store any extra dressing in the jar for use throughout the week.
- Assemble the salad: In a large mixing bowl, combine shredded napa cabbage, shredded chicken, grated carrots, julienned red bell pepper, chopped cilantro, and chopped green onions. Toss gently to mix the ingredients evenly.
- Toss with dressing and serve: Drizzle the ginger-sesame dressing over the salad. Toss thoroughly until the salad is fully coated with the dressing. Garnish with wonton crisps or chopped peanuts for added crunch, then serve immediately and enjoy your fresh Thai chicken salad.
Notes
- Rotisserie chicken saves time and adds flavor, but any cooked shredded chicken works well.
- Wonton crisps provide crunchy texture; alternatively, chopped peanuts can be used for a nutty flavor.
- The dressing can be made ahead and stored refrigerated for up to one week.
- For extra heat, add a dash of chili flakes to the dressing.
- To keep the salad fresh, add the crispy toppings just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
