Salads

Thai Chopped Chicken Bean Salad

Name: Thai Chopped Chicken Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 small green cabbage, finely chopped; 1 English cucumber, seeded and diced; 1/2 bunch cilantro, chopped; 1 bunch green onions, sliced; 1 cup matchstick-cut carrots; 1 jalapeño, seeded and diced; 1/2 cup shelled frozen edamame, thawed; 1 (15 ounce) can navy beans, drained and rinsed; 2 cups chopped cooked chicken; 1/2 cup dry roasted peanuts, roughly chopped; 2 tablespoons rice vinegar; 1 tablespoon fresh lime juice; 1 (2-inch piece) fresh ginger, peeled and grated; Salt, to taste; Black pepper, to taste

This vibrant and flavorful Thai-inspired chopped salad is packed with fresh vegetables, hearty chicken, and protein-rich beans, all tossed in a zesty ginger-lime dressing. It's a perfect light yet satisfying meal.

Instructions

In a large mixing bowl, combine the finely chopped cabbage, diced cucumber, chopped cilantro, sliced green onions, matchstick-cut carrots, diced jalapeño, thawed edamame, drained and rinsed navy beans, and chopped cooked chicken.
In a small bowl, whisk together the rice vinegar, fresh lime juice, and grated ginger. Season with salt and black pepper to taste.
Pour the dressing over the salad ingredients in the large bowl.
Add the roughly chopped dry roasted peanuts to the salad.
Toss everything gently until all the ingredients are well combined and coated with the dressing.
Serve immediately, or chill for at least 15 minutes for flavors to meld before serving.

Embrace the fresh and bold flavors of Thailand with this delightful chopped salad. It’s an excellent way to use up cooked chicken and a variety of crunchy vegetables, creating a dish that is both nutritious and incredibly satisfying. Ideal for a quick lunch or a refreshing dinner, this salad comes together quickly and offers a wonderful blend of textures and tastes.