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Thai Chicken Salad

A vibrant and refreshing dish loaded with crunchy vegetables and tender chicken, complemented by a rich peanut dressing. Perfect for warm days or as a flavorful lunch option.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: lunch, Main Course, Salad
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Dressing
  • ½ cup peanut butter
  • ¼ cup soy sauce Use gluten-free soy sauce for a gluten-free option.
  • ¼ cup chicken broth
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 teaspoon sriracha Can substitute with hot sauce.
  • ¾ teaspoon garlic powder
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon ground ginger
Salad Ingredients
  • 4 cups shredded chicken Leftover chicken is perfect for this recipe.
  • 4 cups green cabbage (shredded)
  • 1 cup red cabbage (shredded)
  • 1 piece red bell pepper (diced)
  • 1 cup carrots (julienned)
  • 1 can mandarin oranges (drained and patted dry) 11 oz.
  • ½ cup green onions
  • ¼ cup cilantro (roughly chopped)
  • ½ cup honey roasted peanuts
  • ⅓ cup slivered almonds
  • optional Chow Mein noodles, crispy wonton strips, toasted sesame seeds For added texture.

Method
 

Preparation
  1. Combine the dressing ingredients in a food processor or in a large bowl with a whisk until uniform in consistency. Cover and chill until ready to serve.
  2. Prepare the salad ingredients and toss them together in a large bowl.
Serving
  1. When ready to serve, add the dressing in increments and toss to coat until the desired consistency is obtained. Serve!

Notes

This salad can be served cold or at room temperature. For a vegetarian version, replace chicken with tofu or chickpeas.