This Thai-inspired chicken salad is full of amazing texture, with lots of crunch from various veggies and chopped nuts. When you don’t feel like cooking, it’s a refreshing summertime dish that is sweet, savory, and a bit spicy if you choose. It’s hearty enough that it’ll keep in the fridge for another day, so you and the family can graze on leftovers. For a vegetarian version, substitute the chicken for chunky strips of extra-firm tofu. This recipe is versatile enough that you can play around with different ingredients. Don’t like peanuts? Substitute them for cashews. Add diced cucumbers and onions for extra crunch. If you love spice, thinly sliced bird’s-eye chilies will pack some heat.
Approximate prep time: 15-20 minutes.
Ingredients:
- 2 cups shredded rotisserie chicken (or extra-firm tofu cut into thick strips)
- 6 cups of shredded green and purple cabbage (keep things low effort with the bagged version)
- 1 cup julienned carrots
- 1 cup pre-cooked edamame
- 1 red julienned red bell pepper
- 1/2 red onion, sliced thinly
- 3 scallions chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1 cup mung bean sprouts
- 1/4 cup chopped peanuts (omit if allergic)
- Dressing: 3 tablespoons fresh lime juice, 1 tablespoon fish sauce (or substitute with soy sauce for a vegetarian option), 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1-2 cloves grated garlic, 1 teaspoon chili garlic sauce (optional)
Instructions:
Assemble all the vegetables, excluding the cilantro and mint, into a large bowl, along with the shredded chicken or tofu. Whisk together the lime vinaigrette and toss it into the salad. Garnish with the fresh cilantro, mint, and chopped peanuts.