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Posted on Aug 14, 2017

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.

by blondelish

Community Contributor

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.

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.