Thai Chicken Salad

Thai Chicken Salad

The finest recipe for Thai chicken salad is this one! This delicious salad, which has papaya, cabbage, carrots, cucumbers, and a hot peanut sauce, is perfect to eat by itself as a substantial and healthful supper.


ingredients for dressing:


  1. 2 limes
  2. 3 tablespoons of lime juice
  3. Two tablespoons of olive oil
  4. two teaspoons of low-sodium soy sauc
  5. one spoonful of honey
  6. two tablespoons of peanut butter
  7. one teaspoon of fish sauce
  8. ½ teaspoon each of garlic chilli sauce
  9. red pepper flakes


To make a salad,

  1. chop one cup of carrots
  2. one cup of green papaya
  3. one cup of cucumber (peeled, seeded, and sliced)
  4. two cups of bok choy
  5. one sliced red chilli pepper
  6. two cooked chicken breasts (shredded or cut into small pieces)
  7. one chopped cup of mint
  8. one slivered almond (or peanut) cup
  9. three cups of green cabbage.




Make the dressing: Whisk all the ingredients for the dressing together in a bowl or give them a shake in a mason jar. You can microwave the peanut butter for 10-15 seconds to soften it for easier mixing if needed.


Mix the salad: Add all the salad ingredients to a large bowl along with the dressing. Toss everything well, serve, and enjoy!
I would leave the dressing off the salad and toss as needed if you plan to have leftovers. After a day in the dressing, the vegetables lose their crunch and become less tasty.
Store this salad in the refrigerator in an airtight container for up to 4 days.

Nutrition Information

Serving: 1servingCalories: 166kcal (8%)Carbohydrates: 12g (4%)Protein: 10g (20%)Fat: 10g (15%)Saturated Fat: 1g (6%)Cholesterol: 18mg (6%)Sodium: 290mg (13%)Potassium: 413mg (12%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 3805IU (76%)Vitamin C: 41mg (50%)Calcium: 64mg (6%)Iron: 1mg (6%)

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