Thai Chicken Salad
A refreshing salad featuring shredded cabbage, tender chicken, and a creamy peanut dressing, perfect for warm evenings or light lunches.
Ingredients
Salad Ingredients
- 2 cups shredded cabbage
- 2 cups cooked shredded chicken Perfect for using leftovers.
- 1/2 cup crunchy peanuts
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup carrot, shredded
Dressing Ingredients
- 1/2 cup peanut butter Creamy or chunky, your choice.
- 1/4 cup soy sauce
- 2 tablespoons honey For a hint of sweetness.
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil Adds a nice nutty flavor.
- 1 clove garlic, minced
- 1 tablespoon ginger, grated Fresh is best!
Instructions
Preparation
- In a large mixing bowl, combine the shredded cabbage, cooked chicken, crunchy peanuts, sliced green onions, chopped cilantro, and shredded carrots.
- In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
- Pour the dressing over the salad ingredients and toss everything together until well combined.
- Serve immediately for a fresh meal or refrigerate for a bit to let the flavors meld.
Notes
To elevate your dining experience, serve this Thai Chicken Salad in a large bowl, garnished with additional cilantro and peanuts on top. Pair it with crispy spring rolls or jasmine rice for a complete meal. Store leftovers in an airtight container; will stay fresh for about 2-3 days.