Description
Colorful and flavorful, this Rainbow Thai Chicken Salad is a delightful blend of fresh ingredients topped with a creamy peanut dressing. Perfect for a light and satisfying meal!
Ingredients
Scale
Main Salad Ingredients:
- 2 cups cooked chicken breast (shredded)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh mint
- 1/3 cup chopped roasted peanuts
- 1 tablespoon sesame seeds
For the Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic (minced)
- 2–3 tablespoons warm water (to thin as needed)
Instructions
- In a large mixing bowl, combine the chicken, cabbage, carrots, bell peppers, cilantro, green onions, and mint.
In a separate bowl, whisk together all dressing ingredients until smooth and creamy, adding water to reach desired consistency. Pour the dressing over the salad and toss until everything is well coated. Sprinkle with chopped peanuts and sesame seeds before serving.
Notes
- This salad is perfect for meal prep and stays fresh for up to 3 days.
- For a vegetarian version, substitute chicken with chickpeas or baked tofu.
- Add extra chili garlic sauce to the dressing for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
