Herby Thai Chicken Salad

A protein and flavor packed, meal prepable salad that's zingy, punchy, herby, and is the next installment in my chicken salad series.

Hey gang!

This is the second installment in my series where I answer the question “what if we made chicken salads that weren’t mayo-drenched, boring disasters?”

This time around juicy, seared chicken gets combined with thinly sliced cabbage, scallions, and a TON of herbs before being tossed in a punchy prik nam pla inspired dressing.

You can sort of draw parallels to a Middle Eastern tabbouleh where the herbs aren’t just sprinkled on as a garnish BUT actually serve the role of the salad greens by making up a large volume of the salad on their own.

It’s got huge flavor; light, citrusy, herby, salty, sweet, a little funky… just really tasty stuff.

Macros are at the bottom of this post.

I hope you enjoy!

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Herby Pan-Seared Thai Chicken Salad

Servings: 4-5 portions
Store in an airtight container and use within 5-7 days.

Salad Ingredients:
4 8 oz chicken breasts (900g total) *see note
1/4 large head of cabbage, sliced as thinly as possible
1 small red bell pepper, finely diced
1/2 bunch scallions, greens only sliced (add additional to your preference)
1/4 bunch cilantro, rough cut (add additional to your preference)
1/4 bunch Thai basil, rough cut (add additional to your preference)
1/4 bunch mint, rough cut (add additional to your preference)
Prik nam pla dressing, to taste (recipe below)
Salt to taste after adding dressing

*Note: If your chicken breasts are thick like the ones in my video above, I strongly encourage you to slice them in half lengthwise so they are cooked through by the time you finish searing them. Alternatively, you can sear your chicken and then transfer it to your oven to finish cooking through.

Instructions: