Cheesecake Factory Thai Chicken Salad Recipe
Are you craving a taste of the exotic without having to leave your kitchen? Look no further! This Thai Chicken Salad recipe, inspired by The Cheesecake Factory, will transport your taste buds straight to the bustling streets of Bangkok.
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Servings: 6
Calories: 561kcal
Equipment
- grill pan
- Whisk
Ingredients
For the salad:
- 1/2 cup minced cilantro
- 4 medium carrots grated, about 2 cups
- 6 tbsp toasted slivered almonds
- 4 cups shredded chicken breast
- 6 green onions thinly sliced
- 1 Napa cabbage thinly sliced, about 8 cups
- 1/2 red cabbage small, thinly sliced, about 4 cups
For the dressing:
- 4 tsp rice vinegar
- 2 limes juiced
- 6 tsp honey
- 4 tbsp low sodium soy sauce
- 4 tsp fish sauce
- 2 tsp chili garlic sauce
- 6 tbsp natural peanut butter
Instructions
- Cook chicken in a skillet until fully done.
- Let it cool, then shred.
- Mix lime juice, peanut butter, soy sauce, honey, fish sauce, rice vinegar, and chili garlic sauce in a bowl.
- Combine chicken, cilantro, carrots, almonds, green onions, and cabbage in a large bowl.
- Toss with the dressing until well coated.
- Serve immediately or refrigerate.
- Optional: Top with more almonds and sesame seeds for extra crunch and flavor.
Notes
- To save time, use pre-cooked and shredded chicken from a rotisserie chicken or leftover cooked chicken.
- If you are allergic to peanuts, you can use almond butter instead of peanut butter in the dressing. It will give a similar nutty flavor.
- Toasting the almonds and allowing them to cool before adding them to the salad will enhance their flavor and texture.
- For a spicier dressing, add more chili garlic sauce or even some sriracha.
- Make sure to toss the salad well with the dressing to ensure each bite is evenly coated.