Thai Chicken Salad

This Thai Chicken Salad is one of those recipes that’s as satisfying as it is beautiful — full of crunch, color, and flavor. It’s perfect for lunch, dinner, or serving at a gathering when you want something fresh that still feels hearty. The best part is that this salad is flexible. Measurements aren’t exact, just adjust based on how many people you’re serving.

INGREDIENTS

Shredded purple cabbage

Shredded green cabbage

2 heads of romaine lettuce, chopped

Shelled edamame

Sugar snap peas, chopped (about 1½ cups)

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 mango, cubed

Shredded carrots (about a handful)

2 avocados, diced (slightly firm for best texture)

Roasted salted peanuts, for topping

Fresh cilantro, chopped

A few mint leaves, chopped

Boneless, skinless chicken breasts, shredded

DRESSING

4 tbsp natural smooth peanut butter

2 tbsp rice wine vinegar

2 tbsp honey

1 tbsp water

1 tbsp soy sauce

1½ tsp salt

1 tbsp sugar

½ tsp cayenne pepper

Pinch of crushed red pepper flakes

2 tbsp avocado oil

Step 1: Preheat oven to 350°F. Place chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Cover with foil and bake until fully cooked (about 25–30 minutes depending on thickness). Once done, shred and set aside to cool.

Step 2: While the chicken bakes, prep your vegetables: shred the cabbage, chop the romaine, slice the snap peas and bell peppers, cube the mango, and shred the carrots. Dice the avocados (keep them slightly firm for best texture).

Step 3: Rinse and prep fresh herbs. Chop cilantro and mint leaves.

Step 4: In a small jar or bowl, combine all dressing ingredients: peanut butter, rice wine vinegar, honey, water, soy sauce, salt, sugar, cayenne pepper, red pepper flakes, and avocado oil. Shake or whisk until smooth and well combined.

Step 5: In a large serving bowl or platter, layer the romaine, green and purple cabbage, edamame, snap peas, peppers, mango, and carrots.

Step 6: Top with shredded chicken and mix. Then add chopped cilantro and mint.

Step 7: Gently fold in the diced avocado.

Step 8: Drizzle the salad with peanut dressing just before serving, or serve dressing on the side.

Step 9: Finish with a generous sprinkle of roasted salted peanuts on top.