Chopped salads are my favorite salads… they’re just so fun to eat! This version combines chicken, cabbage, carrots, and mango but the peanut butter based dressing takes the cake by far! 🙂
Salad in January? So cliched, I know. Especially since last week with that Amish Cheeseburger Soup I talked about how we didn’t need to just ‘eat healthy’ in January. Ummm, right. 🙂 But still, I stand by what I say… and salads are definitely part of our normal meals. Normally, our salads are pretty standard: romaine/spring mix/spinach, carrots, peppers, cucumber, maybe tomatoes or mushrooms or something else based on what’s in season. Dressing, yes… croutons, cheese… maybe. But never anything too exciting, unless I make a salad for our main course. Then, it is GOOD STUFF! And this salad is good stuff. 🙂
Every bit of this salad is incredible, and it’s perfect for the winter since it’s so hearty and filling, and isn’t your typical bunny rabbit salad fare. 🙂 This salad is basic and fancy all at once, with a basic chicken-cabbage-carrot mixture dressed up with mango, cilantro, green onions, and peanuts. But the best part of this salad by far is the peanut butter-based dressing… it’s just SO flavorful, tangy, and fantastic. The salad easily serves four, so what we do is divide everything in half and eat half for dinner, and save half for lunch the next day. Leftovers will do okay in the fridge for the next day, but for best results combine the salad and dressing immediately before serving–hence dividing everything in half before serving. Hope you enjoy it as much as we do!
one year ago: Southwest Veggie + Taco Rice Casserole
two years ago: Oreo Ice Cream Pie
three years ago: Lemon Cranberry Muffins
four years ago: Spaghetti and “Meat” Balls
five years ago: Caramelized Onion Dip
Chopped Thai Chicken Salad
from Pinch of Yum
for the salad
- 2 cups cooked and shredded chicken [I used some from a chicken we roasted earlier in the week, but a rotisserie chicken would be great too!]
- 3 cups shredded cabbage [I’ve used green, red, and a combination]
- 1 1/2 cups shredded carrot [about 3-4 medium]
- 1 1/2 cups chopped mango [or green papaya if you can find it]
- 1/2 cup cilantro, chopped
- 1/2 cup green onions, chopped [about 1/2 a bunch]
- 1/2 cup peanuts, chopped
for the dressing
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey or sugar
- 1 tablespoon lime juice
- 1 tablespoon canola oil
- 1/2 teaspoon fish sauce
- 2 cloves garlic, minced
- pinch of cayenne
- 1/4 cup peanut butter [natural works great–just microwave for 10-15 seconds to melt a little if it’s too hard to combine]
- 1/4 cup water
Combine chicken, cabbage, carrots, mango, cilantro, and green onions in a large bowl. Toss to combine, then stick in the fridge while you prepare the dressing.
In a small bowl, whisk together soy sauce, vinegar, honey, lime juice, oil, fish sauce, garlic, and cayenne. Add peanut butter and water and whisk again until smooth.
When ready to serve, pour half of the dressing over the salad, then sprinkle with the chopped peanuts. Add more dressing to taste, or save for later–the dressing will keep in the fridge for up to a week. Leftovers will be okay in the fridge for the next day, but for best results combine the salad and dressing immediately before serving.