Thai Peanut Chicken Salad
Make this easy Thai Chicken Salad in just 10 minutes! Crisp veggies, tender chicken, and a creamy peanut dressing make it perfect for lunch or dinner
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- ½ cup peanuts, chopped
- ½ cup fresh cilantro, chopped
- ¼ cup green onions, chopped
- 2 Thai chili peppers or jalapenos, optional - for spice
- 1 lime, sliced into wedges
Thai Peanut Dressing
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup, or honey
- 1 teaspoon chili garlic sauce
- ½ teaspoon fresh lime juice
- 1 tablespoon water
Instructions
- Add all of the ingredients for the Thai peanut dressing to a blender. Blend until smooth.
- Toss the chicken, cabbage, carrots, peanuts, cilantro, green onions, and peppers together in a large bowl.
- Add the peanut dressing to the salad and toss to combine. Serve the lime wedges on the side for squeezing over the salad.
Notes
- To make the salad gluten free, use gluten-free soy sauce, tamari, or coconut aminos, in the Thai peanut dressing.
- Thai peanut chicken salad leftovers can be stored in the refrigerator for up to 5 days.
Nutrition Facts
Calories 325kcal (16%)Carbohydrates 14g (5%)Protein 26g (52%)Fat 20g (31%)Saturated Fat 4g (20%)Polyunsaturated Fat 6gMonounsaturated Fat 9gCholesterol 53mg (18%)Sodium 435mg (18%)Potassium 579mg (17%)Fiber 5g (20%)Sugar 6g (7%)Vitamin A 5690mg (114%)Vitamin C 30mg (36%)Calcium 72mg (7%)Iron 2mg (11%)
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