Description
This Thai Chicken Salad is a colorful and flavorful dish that combines tender shredded chicken with crunchy vegetables and a creamy peanut dressing. Perfect for a light and satisfying meal!
Ingredients
Scale
Salad:
- 2 cups cooked, shredded chicken breast
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
- 1 tablespoon sesame seeds
For the dressing:
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- 1–2 tablespoons warm water (to thin as needed)
Instructions
- Combine Salad Ingredients: In a large bowl, mix the shredded chicken, cabbage, carrots, bell pepper, cilantro, green onions, peanuts, and sesame seeds.
- Make Dressing: In a small bowl, whisk together all dressing ingredients until smooth, adjusting consistency with warm water.
- Toss and Serve: Pour the dressing over the salad, toss well to coat, adjust seasoning, and serve immediately or chill for 30 minutes for more flavor.
Notes
- For a vegetarian version, replace chicken with edamame or baked tofu.
- You can prep the salad and dressing separately and combine just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
