Description
This Chopped Thai-Inspired Chicken Salad is a vibrant and flavorful dish that brings together a mix of fresh vegetables, tender chicken, crunchy peanuts, and a creamy peanut dressing. Perfect for a light and satisfying meal!
Ingredients
Scale
Main Salad:
- 3 cups cooked chicken breast (shredded or chopped)
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- ½ cup chopped cucumber
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- ¼ cup chopped roasted peanuts
- lime wedges for serving
For the Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- 2–3 tablespoons warm water (to thin as needed)
Instructions
- Main Salad: In a large bowl, combine the chicken, green and red cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
- For the Dressing: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and ginger. Add warm water a little at a time to reach a smooth, pourable consistency.
- Pour the dressing over the salad and toss well to coat everything evenly.
- Top with chopped peanuts and serve with lime wedges on the side.
Notes
- For a vegetarian version, substitute the chicken with crispy tofu or edamame.
- This salad can be made ahead and stored in the fridge for up to 2 days; just keep the dressing separate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 7g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
