Thai Crunchy Chicken Salad

Fresh and crunchy Thai Chicken Salad filled with cabbage, bell peppers, carrots and cilantro all tossed together with a satisfying ginger-sesame vinaigrette!

Let me just say, this recipe proves that salads do NOT have to be boring! Bright, colorful and with so much flavor, this Crunchy Thai Chicken Salad is hands down a favorite of mine and one A cook keep to make time and time again. Not only is this salad satisfying, but it makes such a great side dish to any Asian meal OR tastes incredible all on its own! The ginger-sesame vinaigrette

Use your crock pot or Instant Pot to make the most flavorful, fall-apart shredded chicken! Simply throw your chicken breasts into the pot, add 1/2 cup chicken broth along with some salt and pepper, then turn it on!

What goes in

• 4 cups shredded napa cabbage
• 3 cups cooked shredded chicken
• 2 cups grated or matchstick carrots
• 1 red bell pepper, julienned
• 1 cup fresh cilantro, chopped
• 1/2 cup green onions, chopped
• 1/2 cup wonton crisps, or you could use chopped peanuts
• 3 tablespoons rice vinegar
• 2 tablespoons reduced sodium soy sauce
• 2 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon fresh ginger, peeled and minced
• 2 teaspoons toasted sesame oil
• 3 tablespoons olive oil

How it comes together

1. To make the dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. A cook also use this jar to store any extra dressing to use for the week.
2. To make the salad, combine all the ingredients in a wide bowl and toss to combine.
3. Drizzle salad with ginger-sesame dressing and mix until fully coated. Garnish with wonton crisps (or chopped peanuts), serve and enjoy!