Refreshing Thai Chicken Salad

A delightful salad combining tender chicken, colorful veggies, and a creamy, spicy dressing, perfect for any season.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Main Course, Salad

Cuisine: Thai

Calories: 400

Ingredients Method Notes

Ingredients

Dressing

1/2 cup peanut butter
3 tablespoons soy sauce Use gluten-free for a gluten-free option
1/4 cup chicken broth Can substitute with vegetable broth
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon sriracha Adjust to heat preference
1 teaspoon garlic powder
1 tablespoon toasted sesame oil
1 teaspoon ground ginger

Salad Ingredients

2 cups shredded chicken Use rotisserie chicken for convenience
2 cups green cabbage, shredded
1 cup red cabbage, shredded
1 medium red bell pepper, diced
1 cup carrots, julienned
1 cup mandarin oranges, drained
1/4 cup green onions, sliced
1/4 cup cilantro, chopped
1/2 cup honey roasted peanuts
1/4 cup slivered almonds
to taste Chow Mein Noodles For extra texture
to taste Crispy Wonton Strips For scooping
to taste Toasted Sesame Seeds For garnish

Method

Dressing Preparation

In a mixing bowl, whisk together the peanut butter, soy sauce, chicken or vegetable broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger until smooth and creamy.
Adjust the seasoning to taste, and set aside.

Salad Assembly

In a large mixing bowl, combine the shredded chicken, green cabbage, red cabbage, red bell pepper, carrots, mandarin oranges, green onions, cilantro, honey roasted peanuts, and slivered almonds.
Pour the peanut dressing over the salad mixture and toss gently until all the ingredients are well coated.
If you choose, top with crunchy Chow Mein noodles or crispy wonton strips for added texture and flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if preparing ahead of time for the best texture.