Many know I dream of being a surfer girl. I've taken lessons at our Malibu getaway and am slowly working towards that dream. Living in a sunny climate all year inspires a laid-back, nature-loving lifestyle, which led me to create this vibrant Thai chicken salad. It's colorful, filled with fresh veggies, and features one of my favorite summer fruits: mango! What's not to adore?
This Thai chicken salad is not only refreshing on hot summer days but is also enjoyable year-round. The chicken adds a protein boost, and with the creamy avocado on top, it's incredibly satisfying. It's a true eat-the-rainbow dish that packs all your veggie needs into one bowl. I might just say this is the ultimate salad.
What Makes This Thai Chicken Salad a Must-Try
This salad pays tribute to tropical flavors. It feels like something my favorite Instagrammers in Bali or Oahu would enjoy with their toes in the sand, even if it's just for the gram!
My Thai chicken salad with zesty peanut dressing comes together quickly, making it an ideal healthy dinner option and a great way to use leftover rotisserie chicken.
Ingredients for the Thai Chicken Salad
- Red cabbage. A great way to balance the greens, offering a crisp, crunchy texture with a hint of sweetness.
- Tuscan kale. This variety is less bitter and adds a delightful nutty sweetness.
- Romaine. A refreshing, slightly bitter green that complements the other ingredients beautifully.
- Carrots. Shredded carrots contribute to the rainbow effect in this salad.
- Scallions. Their sharp taste adds a burst of flavor.
- Garlic chicken breast. You can easily swap in rotisserie chicken if you're short on time, making it simple and delicious.
- Mango. Adding fruit to salads is a game changer. The tropical vibe and bright color of mango elevate this dish.
- Seedless cucumber. Thin ribbons of cucumber provide a satisfying crunch.
- Roasted peanuts. They add a delightful nutty crunch that makes this salad irresistible.
- Cilantro. If you love it, great! If not, feel free to leave it out for a different flavor.
- Hass avocados. I like to slice them finely and fan them out for a beautiful presentation.
- Lime wedges. A squeeze of lime brightens all the flavors in this salad.
- Spicy peanut sauce. Adding sriracha or sambal oelek gives the sauce the perfect kick. You'll want to drizzle this on everything!
Success Tips
Prepare the dressing ahead. It's super easy to whip up. Just jar it and shake when you're ready to eat, making lunch a breeze.
Choose rotisserie chicken. It's a lifesaver! Picking up one on your way home is a quick way to have a delicious meal with leftovers.
Shred veggies with a food processor. Thanks to this handy tool, you can skip grating by hand. Just feed your veggies through the shredding blade—it's a time-saver!
Prep Time
15 minutes
Cook Time
15 minutes
Categories
Ingredients
- 1/2 head red cabbage, shredded
- 1 bunch Tuscan kale, shredded
- extra-virgin olive oil
- kosher salt
- 1 heart romaine, shredded
- 2 large carrots, shredded
- 1 bunch scallions, cut into ribbons
- 1 grilled garlic chicken breast (or leftover rotisserie chicken)
- 1 mango, diced or cut into matchsticks
- 1 seedless cucumber, cut into ribbons with a vegetable peeler
- 1/2 cup roasted peanuts, chopped
- 1 small bunch cilantro leaves, coarsely chopped
- 2 ripe Hass avocados, halved and sliced, fanned out for presentation
- lime wedges for garnish
For the spicy peanut sauce:
- 1/2 cup crunchy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon hot water
- 1 tablespoon soy sauce
- 1 teaspoon sriracha or sambal oelek, to taste
- kosher salt, to taste
Instructions
- To make the peanut sauce, combine all ingredients in a jar and shake well.
- In a large bowl, mix the cabbage and kale, drizzle with olive oil and sprinkle with salt, massaging until softened, about 1 minute.
- Shred the chicken with two forks, adding it to the bowl along with romaine, carrots, scallions, and half the cilantro.
- Add a few tablespoons of dressing and toss until everything is lightly coated.
- Divide into four bowls, topping with mango, cucumber, and avocado slices. Sprinkle peanuts and remaining cilantro on top, add more peanut sauce, and garnish with a lime wedge. Enjoy!
