Thai Chicken Salad
Crunchy and bright, this Thai Chicken Salad with creamy peanut dressing is bursting with flavor, texture and deliciousness! Prep it in under 30 minutes for an easy side dish or a delicious lunch!
Servings: 12 People
Ingredients
Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 3 tablespoons sesame oil
- 2 tablespoons sweet chili sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
Salad
- 3 cups green cabbage, shredded
- 3 cups red cabbage, shredded
- 2 cups cooked chicken, shredded
- 1 1/2 cups carrot, shredded
- ½ cup cilantro, chopped
- ½ cup salted cashews, roughly chopped
- ½ cup green onions, thinly sliced
Instructions
- In a bowl, whisk together 1/4 cup creamy peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 3 tablespoons sesame oil, 2 tablespoons sweet chili sauce, 1 tablespoon fish sauce, 1 teaspoon brown sugar, 1 teaspoon ginger, and 1 teaspoon garlic,. Cover and set aside.
- Prepare all the ingredients; shred the cabbage, chop the chicken, shred the carrot, chop and slice the cilantro, cashews, and green onions.
- In a large bowl, add 3 cups green cabbage,, 3 cups red cabbage, 2 cups cooked chicken, 1 1/2 cups carrot, ½ cup cilantro, ½ cup salted cashews, and½ cup green onions,.
- Pour the dressing over the salad and toss to evenly coat everything in the dressing. Serve fresh!
Video
Nutrition
Calories: 154kcal | Carbohydrates: 10g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 412mg | Potassium: 282mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3036IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg
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