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.
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Thai Chicken Salad with Peanut Dressing
- Total Time: 25 minutes
- Yield: 4 servings
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 (450 g) ground chicken
- 1 tsp coconut oil
- 1 small shallot, peeled and minced
- 1/3 cup (80 ml) mint, chopped
- 1/3 cup (80 ml) cilantro, chopped
- 1 tbsp (15 ml) lime juice
- 1 1/2 tbsp (22 ml) fish sauce
- 1 tbsp (15 ml) rice flour
- 1/2 tsp chili flakes
- 2 tsp garlic powder
- 1 tsp ground ginger
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) rice wine vinegar
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) oil
- 1/2 cup (120 ml) peanut butter
- 1/4 cup (60 ml) water
- 1 cup (240 ml) shredded lettuce of choice
- 1 cup (240 ml) shredded cabbage
- 1 large carrot, julienned
- 4 red, yellow or orange sweet peppers, julienned
- 1/2 cup (120 ml) green onions, chopped
- 1 cup (240 ml) frozen edamame, defrosted
- 1/2 cup (120 ml) 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, chili flakes, and cilantro 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 480
Find it online: https://honestcooking.com/thai-chicken-salad-peanut-dressing/
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?
Try 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, this salad is delicious on its own and doesn’t need to be served with sticky rice — feel free to pair it with whatever sides you enjoy. If you’d rather serve it as a side, try pairing it with Apricot Pork Kebabs as your main course.
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