Thai Basil Chicken Salad
This fragrant Thai basil chicken salad is creamy and aromatic and delivers just the right amount of zippy punchiness.
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Servings: 6
Calories: 300kcal
Equipment
Ingredients
- 16 ounces cooked chicken (diced)
- 2 ounces red onion (peeled and minced; about ½ cup total)
- ½ cup shredded carrots
- 3 scallions (trimmed and minced)
- ½ cup cilantro (loosely packed; minced)
- 1 jalapeño (trimmed and minced)
- 2 hard-boiled eggs (diced)
- ½ cup Thai basil leaves (finely chopped; about ½ ounce total)
- Salt and pepper
Dressing:
- ½ cup mayonnaise
- ¼ cup lime juice (from about 2 limes)
- 1 teaspoon lime zest
- 1 tablespoon honey
For serving, optional:
- Toasted bread
- Crispy shallots
- Lime wedges
- Jalapeño slices
- Sriracha
- Thai basil, sliced scallions, or minced cilantro sprinkled on top
Instructions
Start the salad:
- Combine the chicken, red onion, carrots, scallions, cilantro, jalapeño, and eggs in a large bowl and stir to mix together. Season with a big pinch of salt and pepper. Set aside.
Make the dressing:
- Whisk together the mayonnaise, lime juice, zest, and honey until smooth. Taste and add more honey if you like a sweeter dressing.
Finish the salad:
- Pour the dressing over the chicken and stir to combine. Fold in the Thai basil. Taste and adjust the seasonings to your preference. Refrigerate for at least 1 hour before serving.
To serve:
- Spoon the salad onto toasted bread and finish with garnishes of your choice, such as crispy shallots, Thai basil leaves, and minced scallions. Serve with a lime wedge on the side. Enjoy!
Nutrition
Calories: 300kcal | Carbohydrates: 6g | Protein: 22g | Fat: 21g | Sodium: 205mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg
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