Thai Chicken Salad

Thai Chicken Salad combines cooked diced chicken with cabbage, carrots, bell pepper, green onions, edamame, and roasted peanuts, drizzled with a delicious homemade peanut dressing.

Course main meal salad, Salad

Cuisine Asian, Thai

Keyword chicken salad thai recipe, how to make thai chicken salad, thai chicken salad recipe

Prep Time 20

Total Time 20

Servings servings

Calories 431kcal

Author Beth Pierce

Ingredients

Thai Peanut Dressing

½ cup creamy peanut butter
3 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon freshly grated ginger
2 cloves garlic, pressed
1 teaspoon toasted sesame oil
2-3 pinches red pepper flakes
2-3 tablespoons cold water

Thai Chicken Salad

4 cups shredded green cabbage
2½ cups diced cooked chicken
2 large carrots, peeled and cut into matchsticks
1 medium red bell pepper, diced
4 green onions, thinly sliced
1 cup frozen edamame, thawed
½ bunch cilantro, chopped
⅔ cup honey roasted peanuts
2 tablespoons toasted sesame seeds
wonton strips (optional)

Instructions

Whisk the peanut butter, lime juice, soy sauce, honey, ginger, garlic, sesame oil, and red pepper flakes in a medium bowl. Whisk in 2-3 tablespoons of water, 1 tablespoon at a time, until the desired consistency is reached.
Assemble the cabbage, chicken, carrots, red bell pepper, green onions, edamame, cilantro, honey roasted peanuts, and toasted sesame seeds in a large bowl.
Drizzle with the peanut dressing and toss to coat. Top with the wonton chips.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition