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FOODIE FRIDAY: Chicken Thai Chopped Salad

 Foodie Friday

For our final April Foodie Friday, we bring you a DIVINE Chicken Thai Chopped salad from one of our fave bloggers, Kaylin!

Learn more about Kaylin as she blogs about her life as a loving wife and mom at http://bombshellwifelife.blogspot.com.

Thanks Kaylin for sharing this AMAZING recipe with the Shazzy fam :)



For the Dressing:

-2 Cloves Garlic - Minced 
Chicken Thai Chopped Salad
-1 Palmful Crushed Red Chili Flakes (more or less depending on how spicy you like it)
-2 TBSP Soy Sauce
-1 TBSP White Vinegar
-1 TBSP Red Wine Vinegar
-1 TBSP Lime Juice
-1 TBSP Extra Virgin Olive Oil
-2 TBSP Sugar 
-1/4 Cup Peanut Butter
-1/4 Cup Water

TIP:  Whisk all ingredients together in a bowl before starting the salad so all the ingredients can marinade and infuse flavors. 

For the Salad:

-1 Small Head of Cabbage
-2 Large Carrots
-1 Handful of Cilantro
-1 Cup Peanuts
-2 Green Onions
-2 Cooked Chicken Breasts 
-Salt and Pepper to Taste
Chicken Thai Chopped Salad



  1. First, boil your chicken in water on the stove for about 20 mins or until cooked. I cover mine and cook on medium high heat.
  2. Next slice the cabbage into thin strips as if you were making coleslaw.
  3. Shred the carrots anyway you would like. I did long strips and then did a rough chop with them. I used a vegetable peeler for this, but use what is best for you.
  4. Rough chop the green onions, cilantro, and peanuts.
  5. Once the chicken is fully cooked, let it cool and then shred it into bite sized pieces.

You're going to want to find a big bowl, and toss all these amazing ingredients together.
Once you've given it a good toss, go ahead and drizzle that dressing you've been letting sit all over it, and toss a few more times. 

Let it chill in the fridge for 30 mins or so and presto! 

Want to see more great recipes from Kaylin?  Find this recipe & more on Kaylin's blog here.


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