Looking for a new salad to break up the salad boredom? This Crunchy Thai Chicken Salad will give you that boost! Full of crunchy veggies and protein, and topped with in incredible homemade sweet chili Thai dressing, this is one you’ll keep in your dinner rotation forever.

When I made that sweet chili thai dressing a few weeks ago, I really didn’t imagine I would love it as much as I did.

I mean, I’ve used it on more food than probably warrants it but I don’t care. It’s just awesome!  

The original reason why I made it for was this Crunchy Thai Chicken Salad and let me tell you something.

When you cover a mound of raw shredded cabbage with fresh veggies, chopped peanuts, chicken that’s been cooked in the dressing and more of the dressing itself, you pretty much forget that you’re eating a mound of raw shredded cabbage. 

It’s a great feat that I never saw myself ever doing.

Using Leftover Chicken

OK. My preference for this salad is to cook the chicken in the Thai dressing. It just adds so much flavor to the chicken!

BUT! If you’re in a pinch, you can certainly use leftover chicken. Whether it’s from a rotisserie or roast chicken, leftover grilled chicken, or crispy chicken cutlets – it doesn’t matter! 

Just shred or chop your chicken up, toss it with a little dressing just to lightly coat it, and top your salad with it.

Salad Ingredients

Here’s the basic shopping list for this salad! Be sure to scroll down to the ingredient card for the full list!

• boneless skinless chicken breasts
• Kosher salt and freshly ground black pepper
• Napa cabbage
• red peppers
• shelled edamame
• dry roasted or dry honey roasted peanuts
• scallions
• sweet chili Thai dressing

That’s not to say I didn’t enjoy the cabbage, because I did – it’s not unlike eating lettuce – but the toppings are what make this salad what it is: amazing.  You will love this one – trust me.

Like this Salad? Here are Some More Fantastic Salads You Might Also Love!

• BLT Panzanella Salad
• Roasted Veggie Chopped Chicken Salad
• Chicken Gyro Salad
• Chimichurri Steak and Potato Salad
• Harvest Salad with Maple Dijon Vinaigrette
• Crunchy Spicy Peanut Lime Salad
• Cobb Salad for 2

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Crunchy Thai Chicken Salad

Yield: 2 large servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

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Ingredients

• ½ batch of sweet chili thai dressing
• 6 to 8 oz boneless skinless chicken breasts (1 or 2 smallish breast halves)
• Kosher salt and freshly ground black pepper
• 1 small head napa cabbage, shredded
• ½ red pepper, thinly sliced
• ¼ cup shelled edamame
• 2 tbsp dry roasted or dry honey roasted peanuts, roughly chopped
• 1 scallion, sliced (green and white parts)

Instructions

1. To make the chicken: Preheat oven to 375° F. Pour half of the dressing into an 8x8-inch baking dish. Season the chicken with salt and pepper and add the chicken to the dish. Coat both sides of the chicken well with the dressing. Bake for 25-30 minutes, until cooked through.
2. Once cooked, transfer the chicken to a cutting board; discard what's left of the dressing in the dish. Allow the chicken to cool for 5 minutes then shred it (or slice it thinly on the diagonal).
3. To assemble the salad: Load up two plates with the shredded cabbage. Top each with the chicken, red peppers, edamame, peanuts, and scallions (and any other toppings you may be adding). Drizzle with remaining dressing and serve while the chicken is still warm.

Notes

adapted from How Sweet Eats

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