Description

A flavorful and refreshing Thai Chicken Salad tossed in a creamy, tangy peanut dressing. Perfect for a light lunch or dinner with a balance of protein, crunch, and spice.

Ingredients

Units Scale

2 cups cooked chicken breast, shredded
4 cups shredded napa cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1/2 cup chopped cucumber
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup chopped roasted peanuts
1 tablespoon sesame seeds (optional)
1/4 cup 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 teaspoon grated fresh ginger
1 clove garlic, minced
1–2 tablespoons warm water (to thin dressing if needed)

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Instructions

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic. Add water gradually to reach desired consistency.
In a large bowl, combine shredded chicken, cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
Pour the peanut dressing over the salad and toss until everything is evenly coated.
Top with chopped peanuts and sesame seeds.
Serve immediately or chill for 15–20 minutes before serving for best flavor.

Notes

You can substitute almond butter for peanut butter if preferred.
Leftovers can be stored in the fridge for up to 2 days.
To make it spicier, add a dash of sriracha or chili flakes to the dressing.

Nutrition

Serving Size: 1 bowl
Calories: 360
Sugar: 6g
Sodium: 480mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 26g
Cholesterol: 65mg