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Thai Chicken Salad

Thai Chicken Salad: 6 Flavors in 1 Bold Bite

  • Author: Jannet Lisa
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This refreshing Thai Chicken Salad features shredded chicken, crisp cabbage, and a flavorful homemade peanut dressing. It’s an easy-to-make dish perfect as a light dinner or side.

Ingredients

Scale
  • 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
  • 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

  1. 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.
  2. Prepare the salad ingredients and toss them together in a large bowl.
  3. 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 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.
  • A 16 oz. Coleslaw mix can be used instead of slicing your own cabbage and carrots for this easy Thai chicken salad.
  • Using rotisserie chicken in this recipe is a time saver. You can also poach your own chicken to shred.
  • Use green and red cabbage for color, or all green if preferred.
  • Do not add the Thai dressing until ready to serve. Chill the salad and dressing separately. The salt in the dressing draws moisture out of the cabbage, so serving it immediately after tossing ensures it’s fresh and crisp.
  • The Sriracha sauce adds flavor without making the spicy Thai chicken salad too hot. Hot sauce may also be used.
  • Leftovers can be refrigerated for up to 2 days, but this Thai chicken salad is best when served fresh.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Salad, Side Dish
  • Method: No Cook
  • Cuisine: American, Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 459kcal
  • Sugar: 17g
  • Sodium: 866mg
  • Fat: 23g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Trans Fat: 0.002g
  • Carbohydrates: 31g
  • Fiber: 6g
  • Protein: 37g
  • Cholesterol: 70mg

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Find it online: https://kalirecipes.com/thai-chicken-salad/