Description
This Thai Chicken Salad is a vibrant and flavorful dish that combines tender shredded chicken with crunchy cabbage, sweet carrots, and a zesty peanut dressing. It’s a perfect balance of textures and tastes, making it a delightful meal or side for any occasion.
Ingredients
Scale
Main Salad:
- 2 cups cooked, shredded chicken breast
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- ½ cup chopped fresh cilantro
- ¼ cup chopped green onions
- ¼ cup chopped roasted peanuts
- 1 tablespoon sesame seeds (optional)
Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1–2 tablespoons warm water, to thin
Instructions
- Main Salad: In a large mixing bowl, combine chicken, cabbage, carrots, bell pepper, cilantro, green onions, peanuts, and sesame seeds if using.
- Dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger. Add warm water a little at a time until dressing reaches a smooth, pourable consistency.
- Pour the dressing over the salad and toss until evenly coated. Chill for 15–20 minutes before serving for best flavor.
Notes
- Add sliced jalapeños or red chili flakes for a spicy kick.
- Great served in lettuce cups or as a filling for wraps.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
