Description
A vibrant and healthy Thai Chicken Salad featuring a refreshing mix of slaw, bell peppers, chicken breast, apple, edamame, and fresh herbs, tossed in a light and zesty peanut-lime dressing. Perfect for a quick, flavorful meal in just 20 minutes, this salad combines crunchy textures with a spicy-sweet dressing, ideal for lunch or a light dinner.
Ingredients
Scale
Salad
- 5 heaping cups slaw mix
- ½ small red bell pepper, stemmed, seeded, and thinly sliced
- ½ small yellow bell pepper, stemmed, seeded, and thinly sliced
- 3 cups cooked chicken breast, shredded or diced (approximately 1 lb)
- 1 Honeycrisp apple, chopped
- ½ cup shelled edamame, thawed if frozen
- ½ cup cilantro leaves
- ½ cup scallion greens, chopped
- ¼ cup dry roasted peanuts, roughly chopped
- Toasted sesame seeds, for garnish
Peanut-Lime Dressing
- ½ cup PBfit peanut butter powder (or PB2)
- ¼ cup lime juice (freshly squeezed)
- 3 tablespoons water
- 4 teaspoons low sodium soy sauce (or gluten-free tamari)
- 4 teaspoons maple syrup (or sugar free syrup)
- 1½ tablespoons toasted sesame oil (or avocado oil)
- 2 to 3 teaspoons sriracha (or sambal oelek, omit if you prefer no spice)
- 2 teaspoons grated ginger (or ginger paste)
Instructions
- Prepare the dressing: In a medium mixing bowl, combine PBfit peanut butter powder, fresh lime juice, water, low sodium soy sauce, maple syrup, toasted sesame oil, sriracha, and grated ginger. Whisk thoroughly until the dressing is smooth and well incorporated.
- Assemble the salad: In a large bowl or divide into four meal prep containers, add the slaw mix, thinly sliced red and yellow bell peppers, shredded or diced cooked chicken breast, chopped Honeycrisp apple, thawed edamame, fresh cilantro leaves, and chopped scallion greens. Toss gently to combine all ingredients evenly.
- Add dressing and garnish: If serving immediately, drizzle the prepared peanut-lime dressing over the salad and sprinkle the roughly chopped dry roasted peanuts and toasted sesame seeds evenly on top. If meal prepping, store the dressing separately in small containers and toss with the salad just before serving to maintain freshness and texture.
Notes
- Use cooked chicken breast that is freshly shredded or diced for best texture and flavor.
- For a gluten-free version, substitute low sodium soy sauce with gluten-free tamari.
- Sriracha can be adjusted or omitted based on your spice preference.
- Meal prep the salad without dressing and add it just before eating to keep the vegetables crisp.
- Try swapping edamame with green peas or chickpeas for variety and additional protein.
- Using PBfit or PB2 reduces fat compared to traditional peanut butter, keeping the dressing light.
