This Thai-inspired peanut chicken salad is bursting with vibrant flavors and satisfying textures. The creamy, tangy peanut dressing paired with crisp vegetables, juicy mandarin oranges, and crunchy nuts creates a well-balanced meal that’s both delicious and nourishing. Perfect for meal prep, this salad keeps well and can be enjoyed over a few days. It’s a quick and easy recipe that brings together Southeast Asian flavors, making it an ideal lunch or light dinner option.
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 any hot sauce substitute)
- ¾ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- ½ teaspoon ground ginger
Salad
- 4 cups shredded chicken (rotisserie chicken works well)
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 red bell pepper, diced
- 1 cup carrots, julienned
- 1 (11 oz) can mandarin oranges, drained and patted dry
- ½ cup green onions, chopped
- ¼ cup cilantro, roughly chopped
- ½ cup honey-roasted peanuts
- 1/3 cup slivered almonds
Instructions
- Prepare the Dressing: In a medium bowl, combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ground ginger. Whisk until smooth and creamy. Adjust seasoning to taste if needed.
- Assemble the Salad: In a large mixing bowl, combine shredded chicken, green cabbage, red cabbage, red bell pepper, carrots, mandarin oranges, green onions, and cilantro.
- Add the Dressing: Pour the peanut dressing over the salad ingredients. Toss thoroughly to ensure everything is evenly coated with the dressing.
- Add Crunchy Toppings: Sprinkle honey-roasted peanuts and slivered almonds over the salad, gently toss again to mix, or leave them on top for added crunch.
- Serve and Enjoy: Serve immediately, or refrigerate for up to 2 days. This salad can be served on its own or over a bed of rice or quinoa for a heartier meal.
Conclusion:
This Thai Peanut Chicken Salad combines the vibrant flavors and textures of Thai cuisine in a simple, satisfying dish. The combination of creamy peanut dressing, fresh vegetables, and tender chicken makes it an ideal recipe for those seeking a light, flavor-packed meal. Plus, it’s easy to prepare and great for leftovers, so you can enjoy it throughout the week.
Thai Peanut Chicken Salad with Crunchy Veggies and Mandarin Oranges
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 any hot sauce substitute
- ¾ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- ½ teaspoon ground ginger
Salad
- 4 cups shredded chicken rotisserie chicken works well
- 4 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 red bell pepper diced
- 1 cup carrots julienned
- 1 11 oz can mandarin oranges, drained and patted dry
- ½ cup green onions chopped
- ¼ cup cilantro roughly chopped
- ½ cup honey-roasted peanuts
- 1/3 cup slivered almonds
Instructions
- Prepare the Dressing: In a medium bowl, combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ground ginger. Whisk until smooth and creamy. Adjust seasoning to taste if needed.
- Assemble the Salad: In a large mixing bowl, combine shredded chicken, green cabbage, red cabbage, red bell pepper, carrots, mandarin oranges, green onions, and cilantro.
- Add the Dressing: Pour the peanut dressing over the salad ingredients. Toss thoroughly to ensure everything is evenly coated with the dressing.
- Add Crunchy Toppings: Sprinkle honey-roasted peanuts and slivered almonds over the salad, gently toss again to mix, or leave them on top for added crunch.
- Serve and Enjoy: Serve immediately, or refrigerate for up to 2 days. This salad can be served on its own or over a bed of rice or quinoa for a heartier meal.