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Chopped Thai Chicken Salad

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Chopped Thai Chicken Salad with Miso Dressing combines tender chicken, fresh vegetables, and a flavorful Thai-inspired miso dressing. This healthy and vibrant salad is perfect for lunch or dinner, offering a balance of savory, sweet, and spicy flavors.

Ingredients

  1. 2 cups cooked chicken breast, shredded or diced (grilled, roasted, or rotisserie chicken works well)
    4 cups mixed greens (e.g., romaine lettuce, spinach, or cabbage)
    1 cup red cabbage, shredded
    1 cup carrots, julienned or shredded
    1 cucumber, thinly sliced
    1/2 red bell pepper, thinly sliced
    1/4 red onion, thinly sliced
    1/4 cup cilantro, chopped
    1/4 cup fresh mint, chopped (optional)
    1/4 cup roasted peanuts or cashews, chopped (for crunch)
    1 tablespoon sesame seeds (optional)
    For the Thai Dressing:
    3 tablespoons lime juice (about 2 limes)
    2 tablespoons soy sauce or tamari (for gluten-free)
    1 tablespoon fish sauce (or use extra soy sauce for a vegetarian option)
    1 tablespoon honey or maple syrup (optional for sweetness)
    1 tablespoon sesame oil
    1 teaspoon grated fresh ginger
    1 small garlic clove, minced
    1 teaspoon chili paste or sriracha (optional for heat)
    Salt and pepper to taste

Instructions

Prepare the Salad Ingredients: In a large bowl, combine the mixed greens, red cabbage, shredded carrots, cucumber, bell pepper, red onion, cilantro, and mint (if using). Toss everything together gently.

  1. Grill or Cook the Chicken: If you haven’t already prepared the chicken, grill or pan-cook it until fully cooked and tender, about 5-7 minutes per side, depending on the thickness. Once the chicken has cooled slightly, shred or chop it into bite-sized pieces and set it aside.
  2. Make the Thai Dressing: In a small bowl or jar, whisk together the lime juice, soy sauce, fish sauce, honey (if using), sesame oil, grated ginger, garlic, and chili paste or sriracha. Taste and adjust the seasoning with salt, pepper, or more honey if you prefer a sweeter dressing.
  3. Assemble the Salad: Add the cooked chicken to the salad bowl with the vegetables. Drizzle the Thai dressing over the salad and toss gently to combine until everything is well-coated.
  4. Garnish and Serve: Top the salad with roasted peanuts or cashews, sesame seeds, and extra fresh cilantro or mint. Serve immediately and enjoy!

Notes

  • Storage: This salad is best served fresh, but you can store the salad (without the dressing) in an airtight container in the refrigerator for up to 2 days. Store the dressing separately.
  • Reheating: If you have leftover chicken, you can reheat it in a skillet or microwave. Add the chicken back to the salad when ready to serve, and top with fresh dressing.

Nutrition

Find it online: https://thefamilycooking.com/chopped-thai-chicken-salad/