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Thai Chicken Salad

Thai Chicken Salad

Thai Chicken Salad is a fresh, vibrant, and flavorful dish combining crisp vegetables, juicy chicken, and a tangy, savory dressing. Packed with nutrients and easy to customize, it’s a perfect healthy meal option for any occasion.
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Prep Time 25 minutes
Cook Time 25 minutes
Servings 6

Ingredients
  

Dressing:

  • ½ cup peanut butter
  • ¼ cup soy sauce
  • ¼ cup chicken broth
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 teaspoon sriracha or substitute with hot sauce
  • ¾ teaspoon garlic powder
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon ground ginger

Salad:

  • 4 cups shredded chicken
  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 red bell pepper diced
  • 1 cup julienned carrots
  • 1 11 oz. can mandarin oranges, drained and patted dry
  • ½ cup chopped green onions
  • ¼ cup roughly chopped cilantro
  • ½ cup honey-roasted peanuts
  • ⅓ cup slivered almonds
  • Optional Additions: Chow Mein noodles crispy wonton strips, toasted sesame seeds

Instructions
 

  • Blend the dressing ingredients in a food processor or whisk them together in a large bowl until smooth. Cover and refrigerate until needed.
  • Prepare the salad ingredients and mix them in a large bowl.
  • Before serving, gradually add the dressing, tossing until the salad is evenly coated to your preference. Enjoy!

Notes

Pro Tips:

  • How to Make Shredded Chicken: Bring three chicken breasts to a gentle simmer—avoid a full boil to prevent toughness. Let them cook for 15–20 minutes until fully done. Rest for 5–10 minutes, then shred using two forks. Season with salt and pepper.
  • Time-Saving Option: A 16 oz. bag of coleslaw mix can replace freshly sliced cabbage and carrots for convenience.
  • Rotisserie Chicken Shortcut: Using pre-cooked rotisserie chicken is a quick alternative. You can also poach your own chicken for shredding.
  • Cabbage Choice: A mix of green and red cabbage adds color, but using only green cabbage works just as well.
  • Dressing Tip: Keep the salad and dressing separate until serving. The salt in the dressing draws moisture from the cabbage, so tossing it just before serving ensures freshness and crispness.

Storage:

Leftovers can be stored in the refrigerator for up to two days, but this salad is best enjoyed fresh.