Description
This Thai Chicken Salad is a delightful medley of textures and tastes that will tantalize your taste buds.
Ingredients
Scale
- 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)
- 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
- In a grand mixing bowl, start by adding your cooked shredded chicken along with the shredded cabbage and carrots. Toss in the thinly sliced red bell pepper and cucumber, then fold in the chopped fresh cilantro and green onions. Use your hands or a spatula to gently mix all these ingredients.
- In a small bowl, gather the creamy peanut butter, soy sauce, rice vinegar, honey, and lime juice. Add the grated fresh ginger and minced garlic. Begin whisking until smooth, adding warm water if needed for desired consistency.
- Drizzle the peanut dressing over the salad mixture. Gently toss until all components are coated. Sprinkle chopped roasted peanuts and sesame seeds over the top. Chill in the refrigerator for about 30 minutes before serving if desired.
Notes
This salad can be made ahead of time; just keep the dressing separate until serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
Nutrition
- Calories: Approximately 350 calories per serving
- Sodium: 500 milligrams
- Protein: 25 grams