Cheesecake Factory Thai Chicken Salad Recipe
This salad combines tender chicken with fresh, crunchy vegetables and an unforgettable dressing.You’ll love the mix of textures and tastes, from the sweetness of honey to the tang of lime and soy sauce.Whenever I make this dish, I always toast the almonds first for an extra layer of flavor.
Ingredients
- 2 cups Chicken Breast cooked and shredded
- 4 cups Mixed Salad Greens
- 1 cup Red Cabbage sliced
- ½ cup Carrots julienned
- ½ cup Cucumber sliced
- ¼ cup Green Onions chopped
- ⅓ cup Peanuts chopped
- ¼ cup Cilantro chopped
- ¼ cup Soy Sauce
- 2 tbsp Honey
- 1 tbsp Peanut Butter
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 1 tbsp Ginger grated
- 1 clove Garlic minced
Instructions
- In a small bowl, whisk together soy sauce, honey, peanut butter, rice vinegar, sesame oil, ginger, and garlic to make the dressing.
- Ensure that the mixture is smooth and the peanut butter is fully incorporated.
- Set the bowl aside for later use.
- Take the cooked chicken breast and shred it into bite-sized pieces using your fingers or a fork.
- Ensure the chicken remains moist to retain its succulent flavor.
- In a large mixing bowl, combine mixed salad greens, red cabbage, carrots, cucumber, and green onions.
- Toss them gently to get an even distribution of all vegetables.
- Add the shredded chicken and chopped peanuts to the salad bowl.
- Drizzle the salad with the prepared dressing, ensuring that the dressing covers all ingredients.
- Garnish with chopped cilantro before serving.
- This salad can be enjoyed immediately or chilled for enhanced flavor.
Liked This Recipe?Check Out All The Others We Have ➜