Description
A vibrant Thai Chicken Salad with crunchy vegetables, juicy shredded chicken, and a creamy peanut dressing. Quick to prepare and packed with bold, refreshing flavors.
Ingredients
- ½ cup peanut butter
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha (or hot sauce)
- ¾ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- ½ teaspoon ground ginger
- 4 cups shredded chicken
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 red bell pepper, diced
- 1 cup carrots, julienned
- 1 (11 oz.) can mandarin oranges, drained and patted dry
- ½ cup green onions, sliced
- ¼ cup cilantro, roughly chopped
- ½ cup honey roasted peanuts
- ⅓ cup slivered almonds
- Optional: Chow Mein noodles, crispy wonton strips, toasted sesame seeds
Instructions
- In a bowl or food processor, combine all dressing ingredients until smooth. Cover and refrigerate until ready to use.
- In a large bowl, toss together all salad ingredients.
- When ready to serve, drizzle the desired amount of dressing over the salad and toss to coat evenly.
- Serve immediately for the best texture and flavor.
Notes
- Use creamy peanut butter for a smooth dressing or crunchy for extra texture.
- Pre-packaged coleslaw mix can be a time-saving substitute for shredded cabbage and carrots.
- Store dressing and salad separately to maintain crispness if preparing ahead.
- Adjust sriracha or hot sauce to preferred spice level.
- Substitute tofu or tempeh and vegetable broth to make it vegetarian.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 10g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg
