Description
Make this fresh, crunchy Thai Chicken Salad featuring shredded chicken, crisp vegetables, and a homemade creamy peanut dressing. This recipe is great for a light lunch or meal prepping.
Ingredients
Scale
- 1 lb cooked chicken breast, shredded
- 4 cups shredded Napa cabbage
- 2 cups shredded red cabbage
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped scallions
- 1/4 cup chopped peanuts, for topping
- 2 tablespoons crispy fried wonton strips (optional)
- For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
Instructions
- Prepare the dressing: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha until smooth. Add more water, one teaspoon at a time, if you need a thinner consistency. Set aside.
- Combine the salad base: In a large bowl, combine the shredded Napa cabbage, red cabbage, julienned carrot, sliced red bell pepper, cilantro, mint, and scallions.
- Add the chicken: Add the shredded cooked chicken to the vegetable mixture.
- Dress the salad: Pour about half of the peanut dressing over the salad mixture. Toss gently until all ingredients are lightly coated. Add more dressing as needed, reserving some for serving if desired.
- Serve: Divide the salad among serving bowls. Top each serving with chopped peanuts and crispy wonton strips, if using. Serve immediately or store components separately for meal prepping.
Notes
- For meal prepping, store the dressing separately from the salad ingredients to keep the vegetables crisp. Dress just before eating.
- If you do not have cooked chicken, you can quickly poach chicken breasts in simmering water for 12-15 minutes until cooked through, then shred.
- For extra flavor, add 1/4 cup of shelled, chopped edamame to the salad mix.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 550
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 35
- Cholesterol: 90