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Thai Peanut Chicken Crunch Slaw Salad

A vibrant and flavorful salad combining fresh vegetables, tender chicken, and a creamy peanut dressing, perfect for lunch or as a light dinner.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked chicken, shredded Use pre-cooked rotisserie chicken to save time.
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 medium red bell pepper, thinly sliced
  • 1/4 cup green onions, sliced
  • 1/4 cup cilantro, chopped
Peanut Dressing Ingredients
  • 1/2 cup peanut butter
  • 2 tablespoons soy sauce Use gluten-free soy sauce if needed.
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, green onions, and chopped cilantro.
  2. In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and lime juice until smooth.
  3. Add the shredded chicken to the vegetable mixture.
  4. Pour the peanut dressing over the salad and toss until everything is well combined.
  5. Season with salt and pepper to taste based on your preference.
Serving
  1. Serve immediately for the best taste or refrigerate for later enjoyment.

Notes

This salad is best served fresh but can also be enjoyed as leftovers. Keep the dressing separate until ready to eat to prevent sogginess. For added crunch, top with crushed peanuts.