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
- ½ cup peanut butter
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha
- 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
- 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 large bowl and whisk until smooth. Cover and chill until ready to serve.
- Prepare all salad ingredients and combine them in a large bowl.
- When ready to serve, add the dressing gradually and toss until evenly coated. Serve immediately.
Notes
- To make shredded chicken, gently simmer 3 chicken breasts for 15–20 minutes until cooked through. Rest, then shred with two forks.
- 16 oz. coleslaw mix can be used instead of slicing cabbage and carrots.
- Rotisserie chicken is a great time-saving option.
- Green and red cabbage add color, but all green cabbage works too.
- Do not add dressing until ready to serve to keep the salad crisp.
- Sriracha balances the flavors without making the salad overly spicy.
- Leftovers can be refrigerated for up to 2 days, though best served fresh.