Thai Chicken Salad
A refreshing and flavorful Thai chicken salad that combines crunchy vegetables, tender chicken, and a creamy peanut dressing, perfect for any busy day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free, Nut-Free (if using seeds)
Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 cups crispy cabbage, shredded
- 1/2 cup peanuts, chopped
- 1/4 cup green onions, sliced
- 1 red bell pepper, sliced
- 1/2 cup carrots, shredded
- 1/2 cup cilantro, chopped
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Prep your chicken: Shred leftover rotisserie chicken or cook fresh chicken breasts until moist and flavorful.
- Chop your veggies: Slice, shred, and chop green onions, bell pepper, and cabbage until colorful.
- Make the dressing: Whisk peanut butter, soy sauce, lime juice, honey, and sesame oil together.
- Combine the chicken and veggies in a large bowl, drizzle with dressing, and toss.
- Taste and adjust seasoning as needed before serving.
- Add the chopped peanuts and cilantro gently right before serving.
Notes
Store leftovers in an airtight container in the fridge for 1-2 days. For kid-friendly options, leave out peanuts.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
Keywords: salad, Thai, chicken, healthy, quick meal, fresh ingredients