Description
A vibrant and refreshing Thai Chicken Salad tossed in a creamy peanut dressing, packed with colorful vegetables and full of bold flavors.
Ingredients
Units
Scale
- 2 cups cooked chicken breast, shredded
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds (optional)
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 2–3 tablespoons water (to thin dressing)
Instructions
- In a large bowl, combine shredded chicken, green cabbage, purple cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic until smooth.
- Add water a tablespoon at a time to thin the dressing to your desired consistency.
- Pour the dressing over the salad and toss to coat evenly.
- Top with chopped peanuts and sesame seeds before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add a dash of sriracha to the dressing for extra spice.
- Can be made ahead and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg