Thai Chicken Salad
Indulge in the vibrant flavors of this Thai Chicken Salad, a dish that effortlessly combines fresh vegetables with tender shredded chicken, all drizzled with a creamy homemade peanut dressing. This salad is not just a meal; it’s an experience filled with crunchy textures and zesty notes that awaken your taste buds. Picture a colorful medley of green and red cabbage, bell peppers, carrots, and juicy mandarin oranges tossed together for a delightful meal or side dish that’s perfect for family gatherings or meal prep.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Ingredients
Scale
- ½ cup peanut butter
- ¼ cup soy sauce (low-sodium)
- ¼ cup chicken broth (low-sodium)
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha
- 4 cups shredded chicken
- 4 cups green cabbage (shredded)
- 1 cup red cabbage (shredded)
- 1 red bell pepper (diced)
- 1 cup carrots (julienned)
- 1 can mandarin oranges (drained)
- Fresh cilantro and green onions
Instructions
- Prepare the peanut dressing by blending peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ginger until smooth. Chill in the refrigerator.
- In a large bowl, shred the green and red cabbage finely. Dice the bell pepper and julienne the carrots.
- Add the shredded chicken to the bowl with the veggies along with mandarin oranges, cilantro, and green onions; toss gently to combine.
- Drizzle chilled peanut dressing over the salad and mix until everything is well coated.
- Garnish with honey roasted peanuts and slivered almonds before serving.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 12g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg
Find it online: https://raniacooks.com/thai-chicken-salad/