Description
Thai Chicken Salad with shredded chicken, crisp cabbage, fresh vegetables, and a creamy peanut dressing. Perfect as a refreshing main dish or hearty side.
Ingredients
Scale
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha
- 3/4 teaspoon garlic powder
- 1/2 teaspoon toasted sesame oil
- 1/2 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
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/2 cup honey roasted peanuts
- 1/3 cup slivered almonds
Instructions
- Combine all dressing ingredients in a bowl or food processor and mix until smooth. Chill until ready to use.
- Add shredded chicken, cabbages, bell pepper, carrots, mandarin oranges, green onions, cilantro, peanuts, and almonds to a large bowl.
- Add dressing gradually and toss until evenly coated. Serve immediately for best texture.
Notes
- Use rotisserie chicken for convenience.
- Keep dressing separate until ready to serve to maintain crunch.
- Store leftovers in the refrigerator up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 459
- Sugar: 17
- Sodium: 866
- Fat: 23
- Saturated Fat: 4
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 6
- Protein: 37
- Cholesterol: 70