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This Thai chicken salad recipe is the epitome of healthy meals

And it’s sooo easy to make. One of my favorite chicken salads so far.

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Watch the video bellow to see how it's made

View this video on YouTube

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Now that I showed how this Thai chicken salad stands out, I would like to give you a few tips that you need to know before making it:

* You can slice/chop everything with a very sharp knife, but for faster results, you should use a mandoline slicer. It took me less than 10 minutes to chop everything with it.

* If you don’t have time to cook the chicken, you can use rotisserie chicken.

* Heck, you can even use chicken or turkey leftovers.

* Only pour the dressing before serving it. If you add and leave it for a while, your Thai chicken salad will lose its crunchy texture and become soggy.

* If you make it as part of a weekly meal prep, place it in airtight casseroles and keep the dressing separately in a lidded jar. Again, only mix them before serving.

* Boil the edamame beans with a bit of salt, for one minute, before adding them to your Thai salad.

* You can add sesame seeds or peanuts. Unfortunately, I didn’t have any of them handy, but you should definitely give it a try, and let me know how it came out. I am sure it will be crazy delish.

* If you’re a vegetarian or looking to reduce meat from your diet, you can leave the chicken out and add more edamame beans to make it more filling.

Thai Chicken Salad Recipe

INGREDIENTS:
Salad Ingredients

* 4 (1.5 lbs.) boneless, skinless chicken breasts

* 1 small green cabbage shredded

* 1 small red cabbage shredded

* 1 large carrot shredded

* 1 red sweet pepper cut into thin strips

* 1 1/2 cup edamame beans

* a small bunch of cilantro or parsley

* 1/2 cup green onions

Dressing Ingredients

* 1/4 cup light soy sauce

* 2 Tbsp honey

* 2 Tbsp fresh lime juice

* 2 Tbsp sesame oil

* 1 red chili deseeded and finely chopped

* 1 garlic clove minced

INSTRUCTIONS:

# Preheat the oven to 180C/350F

# Place the chicken breast in a baking dish, then season generously with salt and pepper

# Add a drizzle of olive oil, and bake in the preheated oven for about 25 minutes, or until the chicken is cooked through and no longer pink on the inside

# Remove from the oven, let it cool, then and shred with two forks

# In a large bowl, mix all salad ingredients together, pour the dressing over and toss gently to combine

Instructions for making the dressing

In a small jar, mix all dressing ingredients together. Shake vigorously to emulsify.

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