Description
A vibrant and healthy Thai Chicken Salad featuring shredded chicken breast and fresh vegetables tossed in a creamy peanut butter dressing. Perfect for a light lunch or dinner, this salad combines crunchy cabbage, colorful bell peppers, and a zesty dressing with a hint of lime and ginger for authentic Thai flavors.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ½ red bell pepper, thinly sliced
- ½ cucumber, thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions
- ¼ cup chopped roasted peanuts
Dressing
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
- 2 to 3 tablespoons warm water to thin
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked chicken, green cabbage, purple cabbage, shredded carrots, sliced red bell pepper, cucumber, fresh cilantro, and green onions until evenly distributed.
- Prepare Dressing: In a small bowl, whisk the peanut butter with soy sauce, rice vinegar, lime juice, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. Gradually add warm water one tablespoon at a time, whisking continuously until the dressing is smooth and pourable.
- Toss Salad: Pour the peanut dressing over the combined salad ingredients and toss thoroughly to coat all vegetables and chicken evenly with the dressing.
- Garnish and Serve: Sprinkle the chopped roasted peanuts on top of the salad just before serving for added crunch and flavor.
Notes
- For a vegetarian version, substitute chicken with tofu or edamame.
- This salad is best served chilled and can be made a few hours ahead to enhance the flavors.
- Use tamari instead of soy sauce to make this recipe gluten-free.
