Thai Chicken Salad

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TGIF y’all from this Hungry Southern Belle!  I hope that you all are all looking forward to a great weekend!  The temps are still super high out there. so I thought a refreshing and spicy treat was in order!  This recipe for a Thai Chicken Salad made for a flavorful, filling dinner (and then leftover lunch) that’s both high in protein and low in fat and calories (if you’re paying attention to those kind of things).  I used leftover smoked chicken that Riche had prepared on the Big Green Egg but for the purposes of this recipe, I included the cooking instructions for the chicken.  I also cheated just a little bit and purchased a pre-shredded cabbage mixture but also included those instructions as well.  This is a perfect blend of texture and flavor with all of the crunch vegetables and the citrus/heat in the dressing.  Enjoy y’all!!!



Thai Chicken Salad


For the salad:
1 chicken breast, about 7 to 8 ounces, cubed
1 clove garlic, minced
1 1/2 cup Napa cabbage, shredded
1 cup red cabbage, shredded
1 cup papaya or mango, cut into matchsticks
1 cup carrots, shredded
1/2 cup daikon, shredded
1/4 cup green onion, minced
1/4 cup cilantro, chopped
1 tablespoon olive oil
1/2 lime, cut into wedges

For the dressing:
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon olive oil
2 cloves garlic, minced
1/2 to 1 jalepeno, or to taste


  1. Sprinkle cubed chicken breast with salt and pepper, and add minced garlic. Set aside for a few minutes.
  2. Over medium-high heat, heat a skillet or pan and add olive oil.
  3. When oil is hot, add chicken breast and cook, turning occasionally to brown on both sides. Remove when done, about seven minutes. Squeeze juice from a wedge of lime on the chicken, and set aside to cool.
  4. In a large bowl, mix together the rest of the salad ingredients (red and Napa cabbage, carrots, papaya or mango, daikon, green onion, and cilantro). Set aside.
  5. In a small bowl, combine all salad dressing ingredients and mix together.
  6. Pour dressing into a blender, and blend until emulsified.
  7. Add chicken and dressing to salad, and mix to combine. Serve with a lime wedge.
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