Thai Chicken Salad

Salad is a great lunch or dinner party dish. Assemble the items ahead of time and toss together when ready to serve!

This salad is a recreation from a local restaurant, Pack’s Tavern, that is my go to menu item there.

While the recipe has a few components, it is WELL worth the effort!

Thai (Chicken) Salad
Marinade for Chicken:
3 tbs Mango Chutney
2 tbs Soy Sauce
2 tbs Worcestershire Sauce
1 tbs Fish Sauce – this is optional, however it adds a wonderful depth of flavor to this recipe
1 tbs Apple Cider Vinegar
1 tbs Sugar

Combine all together and pour over chicken. Marinade for at least an hour – I let mine “swim” for 4+ hours.

Dressing for the Salad
3 tbs Soy Sauce
3 tbs Apple Cider Vinegar
2 tbs Sugar
Splash of the Fish Sauce, if you’re feeling exotic
1/2 cup Olive Oil

I added some “pickled” onions – recipe to follow – this adds that small component to the dressing that makes everything super yummy!

Salad Stuff
lettuce – chopped
red cabbage – shredded, about a cup’s worth
One red bell pepper – diced
Cucumber – diced
Carrots – shredded or chopped
Broccoli Slaw – you know, the one in the bag??? Uh huh!
Mandarin Oranges – 1 can
Craisins – yes ma’am.
Chinese crunchy noodles – the ones from the can? Oh so yummy.

Quick Pickled Onions
This works for any onion, but I used a red onion. Slice the onion very thinly and place in a bowl of vinegar and sugar. Let “pickle” for at least ten minutes. This takes the harsh ‘onioniness’ away – yielding sweet & tender onions!

Grill chicken. Cut into pieces. Add all items to big bowl and toss when ready to serve! Enjoy, friends!

Here it is pictured without chicken, making it a vegetarian winner!

Do you have a go to salad recipe that can be served for lunch or dinner as a main dish??