It’s not just a Thai ground chicken salad, but it’s a Thai ground chicken salad on top of a loaded green salad and soaked in delicious peanut sauce.
By the way did you know that thai ground (or minced) chicken salad is a thing? Before researching this recipe I had no idea, but it’s a traditional dish that’s usually served with sticky rice and it’s called Larb Gai. There that’s your piece of trivia for the day.
Seriously I could eat/talk about this thing all week. A little note: make more peanut sauce than you think you will need. I promise it will end up on all kinds of things that you don’t expect, and you will run out before you are ready.
Want to serve this as a side? Try these Apricot Pork Kebabs as your main course.
PrintThai Chicken Salad with Peanut Dressing
- Yield: 4 servings 1x
Description
Similar to Larb Gai, a Thai dish served with sticky rice, this salad is packed with zest from a delicious peanut dressing that coats cabbage and lettuce.
Ingredients
- 1 lb ground chicken
- 1 teaspoon coconut oil
- 1 small shallot, peeled and minced
- 1/3 cup mint, chopped
- 1/3 cup cilantro, chopped
- 1 tablespoon lime juice
- 1 ½ tablespoons fish sauce
- 1 tablespoon rice flour
- ½ teaspoon chili flakes
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 3 tablespoons soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon oil
- ½ cup peanut butter
- ¼ cup water
- 1 cup shredded lettuce of choice
- 1 cup shredded cabbage
- 1 large carrot, julienned
- 4 red, yellow or orange sweet peppers, julienned
- ½ cup green onions, chopped
- 1 cup frozen edamame, defrosted
- ½ cup crispy wonton strips
Instructions
- Heat a oil in a large skillet over medium high heat. Add the ground chicken and cook, crumbling it as you go until the chicken is cooked through, about 3-5 minutes. Add the shallots and cook for another minute. Remove from heat and add the lime juice, fish sauce, rice flour, and chili flakes tossing to combine. Set aside. In a medium sized mixing bowl whisk together the garlic powder, ginger, soy sauce, vinegar, lime juice, oil, peanut butter and water. Adjust the seasonings and set aside. In a large bowl toss the lettuce, cabbage, carrot, peppers, onions, and edamame. Top with cooled chicken mixture. Drizzle with peanut sauce and top with crispy wonton strips. Serve immediately.
- Category: side, main
- Cuisine: Thai Inspired
Frequently Asked Questions
What type of chicken should I use for the salad?
You should use ground or minced chicken for this recipe, as it is a key ingredient that gives the salad its traditional Thai flavor.
How do I make the peanut dressing for the salad?
The recipe suggests making a peanut sauce from scratch, so be sure to prepare more than you think you’ll need, as it pairs well with the salad and other dishes.
Can I serve the Thai Chicken Salad with something other than sticky rice?
Yes, while this dish is traditionally served with sticky rice, you can enjoy it on its own or pair it with other dishes like Apricot Pork Kebabs.
