Packed with nutritious veggies and loaded with all the complex flavors of Thai cuisine, this quick Thai-inspired Chopped Chicken Salad checks all the boxes of a healthy and satisfying dinner!
3cupsdino or lacinato kalethinly sliced and massaged
4cupsthinly sliced napa cabbage
1cup.shredded or match-stick cut carrots
1cupmatch-stick cut cucumber
1cupthinly sliced red pepper
3green onionswhite and light green part thinly sliced
½cupcilantro leaves
½cupmint leaves
½cupdry roasted peanuts
1mangosliced (optional)
2.5tablespoonslime juice
Grilled chicken
1tablespoonavocado or olive oil
1.25lbsboneless skinless chicken breasts
½teaspoonsalt
¼teaspoonblack pepper
Peanut Salad Dressing
½cupcreamy peanut butter
1teaspoontoasted sesame oil
2tablespoonsrice wine vinegar
2tablespoonslime juice
1tablespoonfish sauce
1tablespoonlow-sodium soy sauceor liquid coconut aminos if gluten-free
½teaspoonginger powder
⅛-1/4teaspoonred pepper flakes
2tablespoonshoney
2-4tablespoonswateroptional
Instructions
Combine all the salad ingredients -- kale, cabbage, other veggies, mango (if using), and peanuts -- except for the lime juice in a large salad bowl.
Heat a 10-12" non-stick skillet or cast-iron skillet over medium or medium-high heat. Add the avocado oil until it sizzles when flicked with water.
Season the chicken on both sides with salt and pepper. Add it to the pan and cook the chicken for 8-12 minutes, flipping every 3 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees. Remove the chicken from the heat and let it rest for 5 minutes.
Combine all the dressing ingredients except for the water in a medium-size mixing bowl, small blender, or food processer. Whisk or blend/process together until combined and creamy. If the dressing is too thick, whisk or blend in an additional 2-4 tablespoon water until smooth.
Slice the chicken crosswise and layer it on top of the salad. Squeeze the extra 2-3 tablespoons lime juice on the salad, dress it with the peanut dressing, and toss the salad until combined. Serve the salad and enjoy!
Notes
Storage Directions
Undressed leftovers last covered in the refrigerator for 3-4 days.
Recipe Pro-Tips
Gluten-free: Use tamari or liquid coconut aminos in place of the soy sauce, and make sure your fish sauce doesn’t contain gluten or wheat ingredients.
Vegetarian/Vegan: Omit the chicken from the recipe and use an extra tablespoon of soy sauce or liquid aminos in place of the fish sauce. To make it fully vegan, use maple or agave syrup instead of honey.
Using boneless chicken thighs: If making this salad with boneless skinless chicken thighs, follow the instructions as listed, then cook for 6-8 minutes or until they have reached an internal temperature of 165°.
How to massage kale: Add the kale to a bowl with a dash of oil and massage it by firmly grabbing and squishing handfuls of the kale until it's tender and a darker color green.
Grilling the chicken: If grilling chicken rather than sautéing, grill over medium-high heat, or around 400° for 8-10 minutes, flipping every 2-3 minutes until the chicken is cooked through to a temperature of 165°. Boneless skinless chicken thighs can be grilled over the same heat for 6-8 minutes, or until cooked through.
Nutrition
Serving: 1/8 of the salad, recipe, and chickenCalories: 345kcalCarbohydrates: 19gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 60mgSodium: 557mgFiber: 4gSugar: 8g