Description
This Vibrant Thai Chicken Salad is a colorful and flavorful dish that combines tender chicken with crisp vegetables and a tangy peanut dressing. It’s a perfect meal for a light lunch or dinner, packed with Thai-inspired flavors and textures.
Ingredients
Scale
Main Salad:
- 2 cups cooked shredded or chopped chicken breast
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1/2 cup chopped cucumber
- 1/4 cup chopped green onions
- 1/4 cup fresh cilantro chopped
- 1/4 cup chopped peanuts or cashews (optional)
- lime wedges for serving
Thai Dressing:
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon grated fresh ginger
- 1–2 tablespoons warm water (to thin)
Instructions
- Main Salad: In a large bowl, combine the chicken, green and purple cabbage, carrots, bell pepper, cucumber, green onions, and cilantro. Toss gently to combine.
- Thai Dressing: In a small bowl, whisk together all dressing ingredients until smooth, adding warm water a little at a time until desired consistency is reached.
- Pour the dressing over the salad and toss until everything is well coated. Sprinkle with chopped peanuts or cashews if using.
- Serve chilled or at room temperature with fresh lime wedges on the side.
Notes
- Great for meal prep—store the salad and dressing separately and combine before serving.
- Add cooked rice noodles for a heartier version or swap chicken for tofu to make it vegetarian.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg
