Description
This Thai Chicken Salad is a colorful and flavorful dish packed with crunchy vegetables, tender chicken, and a creamy peanut dressing. It’s perfect for a light lunch or dinner and can be easily customized to suit your taste preferences.
Ingredients
Scale
Salad:
- 2 cups cooked shredded chicken (grilled or rotisserie)
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 2 tbsp sesame seeds (optional)
Dressing:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice
- 1 tsp grated fresh ginger
- 1 clove garlic minced
- 2–3 tbsp warm water to thin dressing
Instructions
- Combine Salad Ingredients: In a large bowl, mix the shredded chicken, cabbages, carrots, bell pepper, cilantro, and green onions.
- Prepare Dressing: In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, and garlic. Thin with warm water.
- Toss Salad: Pour dressing over the salad, toss until coated. Top with peanuts and sesame seeds.
- Serve: Enjoy immediately or chill for 15–30 minutes for flavors to meld.
Notes
- For extra heat, add sriracha to the dressing.
- Almond butter can be substituted for peanut butter.
- Great for using leftover chicken and meal prep.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 8g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
