Crunchy Thai Chicken Salad with Peanut Dressing: A Vibrant, Flavorful Delight
Avibrant Thai-inspired salad featuring tender chicken, crisp vegetables, and acreamy peanut dressing.
Ingredients
For the Peanut Dressing:
- ½ cup creamy peanut butter
- ⅓ cup rice vinegar or regular vinegar with 1 teaspoon of sugar as a substitute
- 1 lime juiced
- ¼ cup vegetable oil
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon sugar
- 2 cloves garlic chopped
- 1 tablespoon fresh ginger peeled and chopped (or ½ teaspoon ground ginger)
- 1 teaspoon salt
- Pinch of crushed red pepper flakes
For the Salad:
- 1½ cups cooked shredded chicken
- 4 cups shredded napa or regular cabbage iceberg or romaine can be substituted
- 2 carrots julienned
- 1 English cucumber seeded and sliced
- 1 red pepper sliced
- 2 green onions sliced on the diagonal
- ½ cup peanuts for garnish
- ½ cup fresh cilantro for garnish
Instructions
- Prepare the Dressing: In a blender or food processor, combine the peanut butter, rice vinegar, lime juice, vegetable oil, sesame oil, soy sauce, honey, sugar, garlic, ginger, salt, and crushed red pepper flakes. Blend until smooth and creamy. Adjust seasoning to taste and set aside.
- Assemble the Salad: In a large mixing bowl, combine the shredded chicken, cabbage, carrots, cucumber, red pepper, and green onions. Toss gently to mix the ingredients evenly.
- Dress the Salad: Drizzle the peanut dressing over the salad and toss everything together until the chicken and vegetables are evenly coated.
- Garnish and Serve: Transfer the salad to a serving dish. Sprinkle the peanuts and fresh cilantro over the top for garnish. Serve immediately, or chill for 20–30 minutes for a colder, more refreshing salad.
Nutrition
Calories: 350kcal
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