Thai Chicken Salad

June 27, 2018


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Chicken Salad

  • Yield: 4 servings 1x




  • 1 rotisserie chicken, shredded
  • 4 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • ⅓ cup grated carrots
  • ¼ cup shelled edamame
  • 1 green onion, thinly sliced
  • 2 ripe avocados, diced
  • ¼ cup cilantro, chopped
  • ¼ cup chow mein noodles, for serving
  • ¼ cup roasted peanuts, chopped for serving



  • ¼ cup plus 2 tablespoons rice wine vinegar
  • 3 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon soy sauce


Preheat oven to 350 degrees F.


To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.


In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.


Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.


To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion, chicken, and avocado. Pour vinaigrette on top of the salad and gently toss to combine. Garnish with cilantro, noodles, and peanuts.

Looking for more simple weeknight recipes? Check out Recipe Club.

Learn More