Description
This vibrant Thai Chicken Salad combines tender shredded chicken with crisp green and red cabbages, colorful vegetables, and a sweet-savory peanut dressing. Perfect for a light lunch or refreshing dinner, this salad is packed with texture and bold flavors, including crunchy peanuts and a hint of sriracha heat. Ready in just 25 minutes and serving six, it’s an easy way to enjoy fresh, healthy ingredients with an Asian-inspired twist.
Ingredients
Scale
Dressing
- 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
Salad
- 4 cups shredded cooked 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
- Prepare the dressing: In a bowl or food processor, combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger. Mix or process until smooth and well blended. Chill the dressing in the refrigerator until you are ready to assemble the salad.
- Combine the salad ingredients: In a large bowl, add the shredded chicken, shredded green cabbage, shredded red cabbage, diced red bell pepper, julienned carrots, drained mandarin oranges, sliced green onions, chopped cilantro, honey roasted peanuts, and slivered almonds. Toss gently to mix all the ingredients evenly.
- Add the dressing: Gradually pour the chilled peanut dressing over the salad mixture. Toss thoroughly to coat all the ingredients evenly with the dressing, ensuring vibrant flavor throughout.
- Serve immediately: For the best texture and freshness, serve the salad right away. This prevents the crunchy components from becoming soggy, preserving the ideal crispness and contrast in every bite.
Notes
- You can substitute shredded rotisserie chicken to save time.
- To make it spicier, increase the amount of sriracha or add fresh chopped chili.
- This salad is best served fresh but can be refrigerated for up to a day; add extra peanuts before serving for crunch.
- For a nut-free version, omit peanuts and almonds, and substitute the peanut butter dressing with a sesame-based dressing.
- Use fresh lime juice for the brightest flavor in the dressing.
