Description

Thai Chicken Salad with Peanut Dressing is a vibrant, crunchy, and flavorful dish featuring tender shredded chicken, crisp vegetables, and a creamy, tangy peanut dressing—perfect for a healthy, satisfying meal.

Ingredients

Units Scale

2 cups cooked chicken breast, shredded
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup carrots, julienned
1 red bell pepper, thinly sliced
1/2 cup cucumber, thinly sliced
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup chopped peanuts (for garnish)
2 tbsp sesame seeds (optional)
1/4 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp lime juice
1 tsp sesame oil
1 clove garlic, minced
1/2 tsp grated ginger
Water as needed to thin dressing

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Instructions

In a large bowl, combine shredded chicken, green and red cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), lime juice, sesame oil, garlic, and ginger until smooth. Add water a little at a time to reach desired consistency.
Pour the dressing over the salad and toss until everything is well coated.
Top with chopped peanuts and sesame seeds if using, and serve immediately.

Notes

Use rotisserie chicken for convenience.
Make it vegetarian by substituting chicken with tofu or edamame.
Dressing can be made ahead and stored in the fridge for up to 5 days.

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 8g
Sodium: 480mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 24g
Cholesterol: 45mg