Chopped Thai Chicken Salad

02 Sep 2014

It's been quite a hectic week for me. I recently went to check out the Wellington LUX festival which is a beautiful night stroll through some of Wellington's alleyways and along the waterfront while looking and interacting with light displays. LUX is usually a reminder to me that Winter is coming to a close. That was enough for me to decide it's time to begin exploring some non-wintery meals.

We often think of salad as a cold, fresh, summery meal. But salads can be SO much more than some lettuce and tomato topped with salad dressing. The possibilities are endless. I first saw this recipe on Pinch Of Yum and it looked delicious. The chicken makes the salad nice and warm meaning it's perfect for the transition into Spring. Laced on the side with warm and creamy peanut sauce this meal is great if you're craving something satay but want to keep it light.




Chopped Thai Chicken Salad


4 boneless chicken breasts
2 savoy green cabbage, chopped
3 medium carrots, grated
250g of canned mango slices, diced
250g of canned peaches, diced
1 bunch of fresh coriander, coarsely chopped
1 bunch of spring onions, chopped
150g of chopped peanuts
1 red onion, thinly diced


1 teaspoon of crushed garlic
4 tablespoons of soy sauce
4 tablespoons of white vinegar
4 tablespoons of sugar
1 teaspoon of fish sauce
1 Lime, squeezed
1/2 can of juice from the canned mangos
1/2 can of juice from the canned peaches


Bring a large pot of water to the boil. Add the chicken breasts so that they are fully submerged. Cover and cook for 20-30minutes.

While the chicken is cooking, in a large bowl add grated carrot, chopped cabbage, diced mangos, peaches, spring onions, chopped coriander, diced red onion and peanuts.

For the dressing, add all ingredients together and whisk until combined.

Once the chicken is cooked, remove from the heat, drain water and shred with two forks. You should end up with a ‘shredded chicken’ consistency similar to what you get at the supermarket deli.

Add chicken to the salad with the dressing. Toss to combine.


Serving Options:

-I served mine with some rice and peanut satay sauce.

-You can substitute chicken for tofu to make this meal vegetarian.

This recipe is inspired by A Pinch Of Yum.

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