Description
This Thai Chicken Salad is a vibrant and flavorful dish packed with crunchy cabbage, tender chicken, sweet mandarin oranges, and a creamy peanut dressing. Perfect for meal prep, light lunches, or a refreshing side dish, this salad is a delicious balance of sweet, savory, and tangy flavors.
Ingredients
For the Salad:
- 2 cups shredded chicken (rotisserie or poached)
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 red bell pepper, diced
- 1 cup carrots, julienned
- 1 cup mandarin oranges, drained
- 3 green onions, chopped
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 cup honey roasted peanuts
- 1/4 cup slivered almonds
- Optional toppings: Chow mein noodles, crispy wonton strips, toasted sesame seeds
For the Peanut Dressing:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sriracha (or more for extra spice)
- 1/2 teaspoon garlic powder
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
Instructions
- Make the Peanut Dressing
- In a bowl, whisk together all dressing ingredients until smooth and creamy.
- Cover and refrigerate until ready to serve.
- Assemble the Salad
- In a large mixing bowl, combine green and red cabbage, bell pepper, carrots, mandarin oranges, green onions, and cilantro.
- Add the shredded chicken and toss to mix evenly.
- Dress and Serve
- Drizzle the peanut dressing over the salad and toss until evenly coated.
- Top with peanuts, almonds, and optional crunchy toppings.
- Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container for up to 2 days; add dressing just before serving to keep vegetables crisp.
- For a vegetarian option, swap chicken for tofu or chickpeas.
- Adjust spice levels by increasing or decreasing sriracha.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai-inspired