Description
Get ready to experience a burst of Thai-inspired flavors with this vibrant and craveable Thai Chicken Salad. Packed with shredded chicken, crunchy vegetables, and a tantalizing peanut lime dressing, this salad is a delightful blend of textures and bold tastes.
Ingredients
- 3 cup cooked chicken breast, shredded
- 4 cup Napa cabbage, thinly sliced
- 2 cup red cabbage, thinly sliced
- 2 medium carrots, grated or julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup slivered almonds, toasted
- 1/2 cup edamame (optional)
- Sesame seeds for garnish
- 1/3 cup natural peanut butter
- 3 tablespoon low sodium soy sauce
- 3 tablespoon fresh lime juice
- 2 tablespoon rice vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon chili garlic sauce or sriracha
- 2 to 3 tablespoon warm water to thin as needed
Instructions
1. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, garlic, and chili garlic sauce until smooth. Add warm water one tablespoon at a time until the dressing reaches a pourable consistency. Taste and adjust the seasoning as needed.
2. In a large mixing bowl, combine the Napa cabbage, red cabbage, carrots, red bell pepper, green onions, cilantro, and edamame (if using). Top with the shredded chicken.
3. Pour the peanut lime dressing over the salad and toss everything together until well coated.
4. Top the Thai Chicken Salad with roasted peanuts, slivered almonds, and sesame seeds. Serve immediately or refrigerate for up to 2 hours.
Notes
To store any leftover Thai Chicken Salad, simply place it in an airtight container in the refrigerator. It will keep for up to 2 days. When ready to serve, give the salad a gentle toss to redistribute the dressing.
For even quicker assembly, you can prepare some of the components in advance. Cook and shred the chicken ahead of time, and store it separately. Slice the cabbages, carrots, and bell pepper, and store them in an airtight container. The peanut lime dressing can also be made a day or two in advance and kept in the fridge until ready to use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg