Thai Chicken Salad
This Thai Chicken Salad is a fresh, flavorful, and healthy meal that's perfect for a light lunch or dinner. Packed with shredded chicken, crunchy vegetables, and a rich, creamy peanut dressing, it offers the perfect balance of spice, crunch, and creaminess. Easily customizable to your spice preference, this low-carb, high-protein dish is ideal for anyone looking for a satisfying and nutritious salad.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Salad Fixings:
1 (8-ounce) package raw coleslaw mix
3 cups shredded cooked chicken
5 scallions, thinly sliced
1 red bell pepper, very thinly sliced
1 jalapeño, very thinly sliced or diced
1/2 cup roasted peanuts, roughly chopped
Peanut Dressing:
1/2 cup creamy peanut butter
1/4 cup toasted sesame oil
1/4 cup rice vinegar
1/4 cup water
1 tablespoon sriracha
1 teaspoon table salt
Instructions
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Prep the Ingredients: Add all salad fixings to a large bowl.
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Make the Dressing: In a microwave-safe bowl, combine peanut butter, sesame oil, rice vinegar, water, sriracha, and salt. Microwave for about 15 seconds until peanut butter softens. Whisk until smooth.
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Toss the Salad: Pour the dressing over the salad ingredients and toss until evenly coated.
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Serve: Enjoy immediately or refrigerate until ready to serve.
Notes
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This salad is best served fresh, but you can store leftovers in the fridge for up to one day. Be sure to toss again before serving as the dressing may separate.
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Adjust the spice level by adding more jalapeño or sriracha.
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For a vegetarian version, substitute the chicken with tofu or chickpeas.
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To make it crunchier, add shredded carrots or snap peas.
Find it online: https://recipesbyjanet.com/thai-chicken-salad/
