Description
A bright, crunchy Thai Chicken Salad packed with tender shredded chicken, fresh vegetables, roasted cashews, and a zesty chili-lime dressing.
Ingredients
Chicken breast (180–220 g / 6–7 oz), boneless and skinless
Mixed lettuce leaves (about 5 oz)
Cherry or grape tomatoes (1 cup, halved)
Cucumber (1 small, sliced)
Red onion (1/4, finely sliced)
Red chili (1/2 large, deseeded, thinly sliced)
Cashews (1/2 cup, roasted, unsalted)
Fresh cilantro leaves (1/4 cup)
Dressing:
Cilantro stems (1 tbsp, finely chopped)
Chili garlic sauce (1 ½ tsp)
Garlic (1 small clove, minced)
Fresh lime juice (1 ½ tbsp)
Fish sauce (2 tsp)
Canola oil (1 tbsp)
Sugar (1 ½ tsp)
Instructions
1. Bring the chicken to room temperature by letting it sit out for 10–30 minutes.
2. Poach the chicken by bringing water to a boil in a saucepan. Add chicken, cover, and turn off heat. Let sit for 20 minutes. For larger breasts, boil for 2 minutes before resting. Ensure internal temp reaches 165°F. Let rest 5 minutes, then shred and cool.
3. Prepare the Thai chili lime dressing by adding cilantro stems, chili garlic sauce, garlic, lime juice, fish sauce, canola oil, and sugar to a jar. Shake well for 20–30 seconds until blended.
4. Wash and dry the lettuce. Slice tomatoes, cucumber, red onion, and chili. Toast cashews if desired. Tear cilantro leaves.
5. In a large mixing bowl, combine the greens, veggies, and shredded chicken. Add two-thirds of the dressing and toss gently.
6. Add cashews and cilantro. Taste and add more dressing if needed. Serve immediately with a squeeze of lime.
7. Store components separately if making ahead: chicken up to 3 days, dressing 4 days, veggies washed and dried.
Notes
For easy prep, use rotisserie chicken instead of poaching.
English cucumbers work best for less water and no peeling.
Soak red onion slices in ice water for 5 minutes to mellow their bite.
Adjust the dressing to taste: more lime for sourness, sugar for sweetness, or water to tone it down.
Store leftovers separately to keep the salad crisp.