🥗

Thai Chopped Chicken Salad

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas! This entire meal can be made ahead and enjoyed throughout the week!
  • 🥕 Buying pre-shredded cabbage and carrots makes this dish super easy and quick to put together, but buying whole and doing your own slicing/shredding is great too!
  • 🐓Cook the chicken with the chili crisp dinner and you can skip step 2. Just store in the refrigerator until you're ready to prepare your salads.
  • 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
  • 🥄 Double the peanut sauce recipe from the chili crisp recipe, and just add lime juice or vinegar, shake or stir well, dressing done!
  • 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.

Ingredients:

  • 4 cups prepared shredded red and green cabbage or coleslaw mix
  • 1 cups prepared shredded carrots
  • 1 red bell pepper
  • 1 small English cucumber
  • 1/2 bunch cilantro
  • 4 green onion stalks
  • 1 cup peanuts, for garnish
  • 1 lb chicken breast or thighs
  • Your favorite peanut, sesame, or lime based dressing or DIY

[DIY Ginger-Peanut Dressing]

Directions:

  1. 🔪 Veg Prep
    1. Shred or thinly slice the cabbage and carrots if they're not pre-shredded.
    2. Dice the cucumber.
    3. Roughly chop the cilantro.
    4. Thinly slice the green onion.
    5. Slice bell pepper into thin bite size pieces.
    6. Chop the peanuts and store separately in a dry/cool spot.
  2. 🔪 Chicken (if you have a sous vide machine - find directions here)(chicken can be cooked ahead and refrigerated)
    1. Cut chicken into 1 inch cubes.
    2. Season chicken all over with salt and pepper, + any dried seasoning you want. Or if you have any extra chili crisp sauce, use that to season the chicken!
    3. Warm a pan over medium heat with a tablespoon of oil.
    4. Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
  3. 🔪 Serve
    1. Place cabbage in meal prep containers if making ahead.
    2. Top with carrots, cucumber, belly pepper, green onion, cilantro, and chicken (make sure the chicken is cooled if you’re making salads ahead of time).
    3. Just before eating, toss with your favorite dressing or optional [Peanut Dressing], and sprinkle peanuts over the salad.