Tender chicken breast strips are teamed with mixed greens, asparagus and topped with sesame seeds. Whichever choose-your-own-adventure path you take, I really don’t think you’re going to be sad about this punchy, crunchy, super-fresh salad.īRB gotta go take a salad dip. Here are 13 chicken salad recipes you would love to try : 1.

Raw cucumber, raw zucchini, bell pepper, or more cabbage or carrots.) (If you’re coming up empty-handed, you could go with a ripe mango which will be sweet and delicious, or another crunchy vegetable that you like. Just add it into the salad with all the other parts, and the whole thing will sing. Peel it and grate it, but don’t taste it yet because it’s so sour and you’re going to be ruffled. Make a 60-second effort to locate a green papaya or green (under-ripe) mango, which is a great substitution. If you don’t live in the tropics, here’s what I want you to do: ( Green papaya salad is a zippy little number that is a staple of Thai cuisine, and we had lots of similar salads in the Philippines as well.) The semi-spicy, puckery punch is equal parts shocking and mesmerizing. I first made this recipe when we were living in the Philippines, so I used a green papaya because I HAD ACCESS TO THESE THINGS. Add the chicken to the marinade in the bowl marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). Refrigerate the remaining marinade to use as the dressing later. Pour out half of the marinade into a large, shallow dish. And the very best peanut dressing your lips have ever touched. Whisk together all of the marinade/dressing ingredients in a large jug.A bitey green papaya, or green mango, or maybe you can’t find either – not a big deal.Lime, peanuts, cilantro, carrots, green onions, vinegar, green papaya or mango, soy sauce, chili pepper, garlic, all packed together in a highly textured salad bowl? Oiyyyy! I love it all. The flavors in this dreamboat Thai chicken salad are going to rock your face off.

Chicken salad recipe