Description
Thai Chicken Salad is a vibrant dish that showcases the flavors of Thai cuisine with fresh ingredients and a creamy peanut lime dressing.
Ingredients
Scale
- 3 cup cooked chicken breast, shredded
- 4 cup Napa cabbage, thinly sliced
- 2 cup red cabbage, thinly sliced
- 2 medium carrots, grated or julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup slivered almonds, toasted
- 1/2 cup edamame (optional)
- Sesame seeds for garnish
- 1/3 cup natural peanut butter
- 3 tablespoon low sodium soy sauce
- 3 tablespoon fresh lime juice
- 2 tablespoon rice vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon chili garlic sauce or sriracha
- 2 to 3 tablespoon warm water to thin as needed
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, garlic, and chili garlic sauce until the mixture is smooth and creamy. Add warm water, one tablespoon at a time, until the dressing reaches a pourable consistency. Taste and adjust the seasoning as needed to achieve your desired flavor profile.
- In a large mixing bowl, combine the Napa cabbage, red cabbage, carrots, red bell pepper, green onions, cilantro, and edamame (if using). Top the vegetables with the shredded chicken.
- Pour the peanut lime dressing over the salad and toss everything together until the ingredients are well coated and evenly distributed.
- Finish the Thai Chicken Salad by topping it with the roasted peanuts, slivered almonds, and a sprinkle of sesame seeds. Serve the salad immediately, or refrigerate it for up to 2 hours if you prefer a chilled dish.
Notes
The salad can be customized with seasonal vegetables or fruits like mango or pineapple. For a vegetarian option, substitute chicken with tofu or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg