Thai Chicken Salad
Thai Chicken Salad with a creamy peanut butter dressing is a vibrant, crunchy, healthy and nutritious salad recipe that is perfect for unique flavors and textures.
Ingredients
For The Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups cooked chicken, shredded and cubed
- 1 cup matchstick carrots
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/2 cup canned mandarin oranges, drained
- 2 tbsp sesame seeds (toasted or raw)
- 1/2 cup roasted peanuts, chopped (optional)
For The Dressing
- 1/4 cup creamy peanut butter
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1/2 tbsp ginger, grated
- water (to thin if needed)
Instructions
- In a large mixing bowl, combine the green and red cabbage, chicken, carrots, cilantro, green onions, and mandarin oranges. Toss gently to mix.
- In a medium bowl, whisk together peanut butter, rice vinegar, soy sauce, sesame oil, honey, lime juice, garlic, and ginger. Add water, one teaspoon at a time, until the dressing reaches your desired consistency.
- Pour the dressing over the salad and gently toss until everything is well coated.
- Sprinkle the sesame seeds and roasted peanuts (if using) over the top of the salad.
- Serve immediately, or refrigerate for up to 2 hours to let the flavors meld.