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Thai Peanut Chicken Salad

Thai peanut chicken salad combines shredded chicken and crisp cabbage with a creamy, tangy peanut dressing. Tossed together and topped with roasted peanuts, it makes a fresh, crunchy meal with a little heat.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 470
Ingredients Method Notes

Ingredients
  

For the peanut dressing
  • 0.5 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger finely grated
  • 1 cloves garlic small, minced
  • 0.25 tsp crushed red pepper
  • 0.25 cup warm water
For the salad
  • 5 cups green cabbage shredded
  • 2 cups red cabbage shredded
  • 1.5 cups carrots shredded
  • 1 red bell pepper thinly sliced
  • 4 scallions thinly sliced
  • 0.5 cup fresh cilantro chopped
  • 3 cups chicken shredded, cooked, cooled
  • 0.33 cup roasted peanuts chopped

Method
 

Make the peanut dressing
  1. Whisk the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, garlic, and crushed red pepper in a medium bowl.
  2. Whisk in the warm water until the dressing is smooth and pourable.
Assemble the salad
  1. Combine the green cabbage, red cabbage, carrots, bell pepper, scallions, cilantro, and chicken in a large serving bowl.
  2. Pour the dressing over the salad and toss until evenly coated, then sprinkle with the peanuts and serve.

Notes

For an extra-smooth dressing, whisk in the warm water gradually. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. Use gluten-free tamari instead of soy sauce for a gluten-free version.