Thai-Inspired Coconut & Peanut Chopped Salad
A vibrant chopped salad with rotisserie chicken, fresh vegetables, and a creamy coconut-peanut dressing with lime and ginger.
Ingredients
- 1 rotisserie chicken (white meat only)
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1 red capsicum, thinly sliced
- 1/2 cup cucumber, diced
- 1/4 cup fresh cilantro
- 1/4 cup green onions, sliced
- 3 tbsp peanut butter
- 2 tbsp coconut milk
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp lime juice, plus more to taste
- 1 tsp fresh ginger, grated
- 1 tsp sriracha (optional)
- Water to thin dressing as needed
- Chopped peanuts for garnish
Original recipe: https://fitmencook.com/thai-inspired-chopped-salad/
Method
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Make the dressing: combine peanut butter, coconut milk, soy sauce, lime juice, ginger, and sriracha in a bowl. Whisk until smooth, adding water a tablespoon at a time to reach your desired consistency. Taste and adjust lime juice and ginger as needed. Store in an airtight container until ready to use.
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Remove the skin from the rotisserie chicken. Chop the white meat into approximately half-inch pieces on a cutting board and set aside.
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Arrange the cabbage, carrots, bell pepper, cucumber, cilantro, and green onions together on a large cutting board. Use a chef’s knife to chop everything together, repeatedly folding the mixture as you chop, until the pieces are finely and evenly chopped.
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Transfer the chopped salad and chicken to a large bowl and toss to combine.
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For meal prep, keep the salad and dressing stored separately. At meal time, pour a few tablespoons of dressing over the salad and toss to coat.
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Garnish with chopped peanuts and serve immediately.