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Thai Chicken Salad with Peanut Dressing

Thai Chicken Salad with Peanut Dressing


Similar to Larb Gai, a Thai dish served with sticky rice, this salad is packed with zest from a delicious peanut dressing that coats the mixture of cabbage and lettuce.
By JC Carter


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.

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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.

Thai Chicken Salad with Peanut Dressing
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.
Recipe Type: side, main
Cuisine: Thai Inspired
Serves: 4 servings
  • 1 lb ground chicken
  • 1 teaspoon coconut oil
  • 1 small shallot, peeled and minced
  • ⅓ cup mint, chopped
  • ⅓ 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
  1. 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.

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