Description
A vibrant and refreshing Thai Chicken Salad featuring shredded chicken, crunchy cabbages, and a flavorful peanut dressing, perfect for a light lunch or dinner. This salad combines sweet, tangy, and spicy flavors with a variety of textures, making it a delightful and satisfying dish.
Ingredients
Scale
Dressing
- ½ cup peanut butter
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha (can substitute hot sauce)
- ¾ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- ½ teaspoon ground ginger
Salad
- 4 cups shredded chicken
- 4 cups green cabbage (shredded)
- 1 cup red cabbage (shredded)
- 1 red bell pepper (diced)
- 1 cup carrots (julienned)
- 1 (11 oz.) can mandarin oranges (drained and patted dry)
- ½ cup green onions (sliced)
- ¼ cup cilantro (roughly chopped)
- ½ cup honey roasted peanuts
- â…“ cup slivered almonds
Optional Toppings
- Chow Mein Noodles
- Crispy Wonton Strips
- Toasted Sesame Seeds
Instructions
- Prepare the dressing: In a blender, combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger. Blend until smooth and creamy. Chill the dressing in the refrigerator until ready to use.
- Assemble the salad: In a large mixing bowl, add shredded chicken, green and red cabbages, diced red bell pepper, julienned carrots, and honey roasted peanuts. Toss gently to combine the ingredients evenly.
- Add extras and dress: Stir in the drained mandarin oranges, sliced green onions, and chopped cilantro. Pour the chilled peanut dressing over the salad and toss gently to coat all ingredients thoroughly. If desired, sprinkle Chow Mein noodles, crispy wonton strips, or toasted sesame seeds on top for added crunch and flavor.
- Serve: Serve the salad immediately for the best texture or chill it for up to 1 hour before serving to allow the flavors to meld.
Notes
- Use cooked shredded chicken—rotisserie chicken works great for convenience.
- Adjust sriracha to taste to control the spice level.
- For a gluten-free version, substitute soy sauce with tamari.
- Mandarin oranges should be well drained to prevent the salad from becoming soggy.
- The salad can be prepared a few hours ahead and kept chilled until serving.
