Thai Chicken Salad
This Thai Chicken Salad is a refreshing mix of shredded chicken, colorful vegetables, and a delicious peanut dressing.
Ingredients
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 can sub hot sauce
- ¾ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- ½ teaspoon ground ginger
For the Salad
- 4 cups shredded chicken
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 piece red bell pepper, diced
- 1 cup carrots, julienned
- 1 can mandarin oranges, drained and patted dry (11 oz.)
- ½ cup green onions
- ¼ cup cilantro, roughly chopped
- ½ cup honey roasted peanuts
- ⅓ cup slivered almonds
- to taste Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds Optional
Instructions
- In a bowl, combine all dressing ingredients and whisk until smooth.
- In a large bowl, mix shredded chicken, cabbages, bell pepper, carrots, mandarin oranges, green onions, cilantro, peanuts, and almonds.
- Pour the dressing over the salad and toss well to combine.
- Add optional toppings if desired and serve immediately.
Notes
You can adjust the spice level by adding more or less sriracha. This salad is best served fresh.