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Thai Chicken Salad: A Refreshing and Flavorful Recipe

Thai Chicken Salad
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This Thai Chicken Salad is a vibrant, flavorful dish that combines the freshness of crunchy vegetables with the richness of a homemade peanut dressing. It’s perfect as a light dinner or a refreshing side dish. The recipe is easy to prepare and can be customized to suit your taste preferences. Plus, it’s packed with protein, fiber, and healthy fats, making it a nutritious option for any meal.

Ingredients

Scale

For the Dressing:

  • ½ cup peanut butter
  • ¼ cup soy sauce
  • ¼ cup chicken broth
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 teaspoon sriracha (or hot sauce)
  • ¾ teaspoon garlic powder
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon ground ginger

For the Salad:

  • 4 cups shredded chicken (rotisserie chicken works great!)
  • 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, sliced
  • ¼ cup cilantro, roughly chopped
  • ½ cup honey-roasted peanuts
  • ⅓ cup slivered almonds
  • Optional toppings: Chow Mein noodles, crispy wonton strips, toasted sesame seeds

Instructions

  1. Make the Dressing:
    Combine all dressing ingredients in a food processor or whisk them together in a bowl until smooth and uniform. Cover and refrigerate until ready to use.
  2. Prepare the Salad:
    In a large bowl, toss together the shredded chicken, green and red cabbage, red bell pepper, carrots, mandarin oranges, green onions, cilantro, peanuts, and almonds.
  3. Assemble and Serve:
    When ready to serve, add the dressing in increments, tossing the salad until evenly coated. Garnish with optional toppings like Chow Mein noodles or sesame seeds if desired.

Notes

  • Shredded Chicken Hack: Use rotisserie chicken for a quick and easy option. Alternatively, poach chicken breasts by simmering them gently in water for 15-20 minutes, then shred with two forks.
  • Cabbage Shortcut: Substitute 16 oz. of coleslaw mix for the shredded cabbage and carrots to save time.
  • Dressing Timing: Add the dressing just before serving to keep the salad crisp and fresh. The salt in the dressing can draw moisture out of the cabbage if added too early.
  • Spice Level: The sriracha adds depth of flavor without making the salad overly spicy. Adjust the amount to suit your taste.

Nutrition

Find it online: https://recipes.gernarb.com/thai-chicken-salad-a-refreshing-and-flavorful-recipe/