Description
This Thai Chicken Salad is made with shredded chicken, crunchy cabbage, fresh vegetables, and a creamy peanut dressing that balances sweet, savory, and citrus flavors.
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 cabbage, shredded
- 1 red bell pepper, diced
- 1 cup carrots, julienned
- 1 (11 oz) can mandarin oranges, drained
- ½ cup green onions, sliced
- ¼ cup cilantro, chopped
- ½ cup honey roasted peanuts
- ⅓ cup slivered almonds
Instructions
- Combine all dressing ingredients in a bowl or food processor until smooth, then refrigerate.
- Prepare and combine all salad ingredients in a large bowl.
- Add dressing gradually, toss to coat evenly, and serve immediately.
Notes
- Do not add dressing until ready to serve to keep the cabbage crisp.
- Rotisserie chicken works well as a time saver.
- Store salad and dressing separately for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- 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