Thai Chicken Salad
A refreshing and flavorful salad combining fresh vegetables and savory chicken, perfect for a healthy lunch or dinner.
Ingredients
Salad Ingredients
- 2 cups shredded cabbage
- 2 cups cooked, shredded chicken Use rotisserie chicken for quicker preparation.
- 1/2 cup peanuts, chopped For topping.
- 1/2 cup carrots, shredded
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped Garnish.
Dressing Ingredients
- 1/4 cup peanut butter Can substitute with almond butter or sunflower seed butter.
- 2 tablespoons soy sauce Use gluten-free soy sauce if necessary.
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon lime juice
Instructions
Preparation
- In a large bowl, combine the shredded cabbage, shredded chicken, carrots, green onions, and cilantro.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and lime juice until smooth to make the dressing.
- Pour the dressing over the salad mixture and toss to combine.
- Top the salad with the chopped peanuts.
- Serve chilled or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. If the salad becomes watery, drain off excess liquid before serving. Feel free to add other vegetables like bell peppers or cucumbers. For a spicy version, add chopped chili or a splash of Sriracha sauce to the dressing.