Thai Chicken Salad

Posted by Callies Biscuits on

Over the last few months, I have been traveling so much building the business. One of my many stops was in Tampa, Florida for a very important meeting with Publix! I stopped in a little restaurant and sat at the bar for a quick lunch. Quickly, I scarfed down a Thai chicken salad. I ate every single bite! It was so delicious. In fact, I loved it so much that I took a picture of the salad and deciphered the ingredients and went home to recreate it for myself!

Thai Chicken Salad


    - 1 rotisserie chicken, meat removed and shredded - 1 head of purple cabbage, sliced paper thin - 1 (8 ounce) package romaine hearts, chopped - 2 red bell peppers, sliced into thin strips - 1 cucumber, sliced into thin strips - 1 cup matchstick carrots - 4 green onions, diced - ½ cup peanuts - 1 shallot, sliced thin - ½ cup vegetable oil - ¼ cup cilantro, chiffonade - ¼ cup basil, chiffonade - ¼ cup mint, chiffonade

How To

    1. Add all of the ingredients for the soy lime vinaigrette into a mason jar. Shake well and set aside. 1. In a small saucepan add the oil and heat to medium high. Once the oil reaches 350 degrees carefully add the shallots, stirring until golden brown. Transfer immediately to paper towels and let cool. 1. In a large bowl toss together all of the salad ingredients. Add the dressing and mix well. Let the salad sit for 15 minutes before serving. 1. Top salad with fried shallots and enjoy!

Soy Lime Vinaigrette

    - 1/2 cup olive oil - 6 tablespoons rice wine vinegar - 2 tablespoon soy sauce - 2 tablespoon sesame oil - 2 teaspoon fish sauce - 2 tablespoon minced shallot - Zest and juice of 2 limes

    "This is a great salad to serve for a dinner party! If you want a smaller salad, half the ingredients, but keep the same amount of chicken" ~Carrie