Description
This Thai Chicken Salad with Peanut Dressing is a refreshing and flavorful dish that combines tender shredded chicken with crisp vegetables and a creamy, nutty dressing. Perfect for a light lunch or dinner, this salad is easy to make and packed with Thai-inspired ingredients.
Ingredients
Scale
For the Salad:
- 2 cups cooked shredded chicken breast
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1 cup thinly sliced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 1 tablespoon sesame seeds (optional)
For the Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 2 tablespoons warm water to thin if needed
Instructions
- Prepare the Salad: In a large bowl, combine the shredded chicken, cabbage, carrots, red bell pepper, cucumber, cilantro, and green onions.
- Make the Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and warm water until smooth.
- Toss and Serve: Pour the dressing over the salad and toss until well coated. Sprinkle with peanuts and sesame seeds. Serve immediately or chill for 30 minutes for more flavor.
Notes
- For extra crunch, add sliced snap peas or chopped red cabbage.
- This salad can be stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
