Description
Thai Chicken Salad is a vibrant and refreshing dish that combines tender shredded chicken, crunchy vegetables, and a rich homemade peanut dressing. This salad is not only quick to prepare—taking just 25 minutes—but it’s also incredibly versatile, serving beautifully as a main course or a delightful side dish for any gathering. The mix of textures and flavors creates an irresistible experience, making it perfect for lunch, dinner, or meal prep throughout the week. Enjoy this wholesome dish packed with nutrients, ideal for anyone seeking a delicious yet healthy option.
Ingredients
Scale
- ½ cup peanut butter
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha
- 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 bell pepper (diced)
- 1 cup carrots (julienned)
- 1 (11 oz.) can mandarin oranges (drained and patted dry)
- ½ cup green onions
- ¼ cup cilantro (roughly chopped)
- ½ cup honey roasted peanuts
- ⅓ cup slivered almonds
Instructions
- Prepare the Dressing: In a food processor or large bowl, combine peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ginger. Blend until smooth. Chill until ready to serve.
- Assemble the Salad: In a large mixing bowl, combine shredded chicken, green cabbage, red bell pepper, carrots, and peanuts. Toss until mixed.
- Dress the Salad: Add the chilled dressing gradually to the salad mixture and toss gently to coat evenly. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 70mg