Description
This Thai Chicken Salad is easy to make with homemade peanut dressing, crispy cabbage, shredded chicken, crunchy peanuts, and more! It’s a refreshing dinner idea that also makes a great side dish.
Ingredients
Scale
- Dressing
- ½ cup peanut butter
- ¼ cup soy sauce
- ¼ cup Chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha, can sub hot sauce
- ¾ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- ½ teaspoon ground ginger
- Salad
- 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 and patted dry
- ½ cup green onions
- ¼ cup cilantro, roughly chopped
- ½ cup honey roasted peanuts
- 1/3 cup slivered almonds
- Optional: Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds
Instructions
- Combine the dressing ingredients in a food processor or in a large bowl with a whisk until uniform in consistency. Cover and chill until ready to serve.
- Prepare the salad ingredients and toss them together in a large bowl.
- When ready to serve, add the dressing in increments and toss to coat until desired consistency is obtained. Serve!
Notes
- To make shredded chicken: Bring 3 chicken breasts to a very gentle bubble. (A full boil will make it tough.) Bubble gently for 15-20 minutes, or until cooked through. Let it rest for 5-10 minutes, then use 2 forks to shred. Season with salt/pepper.
- 16 oz. Coleslaw mix can be used instead of slicing your own cabbage and carrots.
- Using rotisserie chicken in this recipe is a time saver as well. You can also poach your own chicken to shred.
- I like using green and red cabbage for color, but all green may be used if preferred.
- Do not add dressing until ready to serve: Chill the salad and dressing separately and don’t toss until ready to serve. The salt in the dressing draws moisture out of the cabbage, so serving it immediately after tossing will ensure it’s fresh and crisp.
- The Sriracha sauce doesn’t make it spicy, it just rounds out the flavors. I use Frank’s Sriracha Sauce. Hot sauce may also be used.
- If you have leftover cabbage from this recipe, use it to make my Egg Roll in a Bowl and/or my Cabbage and Sausage recipes!
- Leftovers can be refrigerated for up to 2 days, but note that this salad is best when served fresh.
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 459kcal
- Sugar: 17g
- Sodium: 866mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0.002g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 70mg
Keywords: Thai Chicken Salad, chicken salad, peanut dressing, cabbage salad, easy salad, healthy salad, Asian salad