Print

Thai Chicken Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, crunchy Thai Chicken Salad packed with shredded chicken, crisp cabbage, sweet mandarin oranges, fresh herbs, and a creamy peanut–lime dressing for a perfect balance of salty, sweet, tangy, and spicy flavors.

Ingredients

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup chicken broth

2 tablespoons lime juice

2 tablespoons honey

1 teaspoon sriracha (or hot sauce)

3/4 teaspoon garlic powder

1/2 teaspoon toasted sesame oil

1/2 teaspoon ground ginger

4 cups shredded chicken

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

1/2 cup green onions, sliced

1/4 cup cilantro, roughly chopped

1/2 cup honey roasted peanuts

1/3 cup slivered almonds

Optional: chow mein noodles, crispy wonton strips, toasted sesame seeds

Instructions

  1. In a bowl or jar, whisk together peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ground ginger until smooth. Thin with extra broth if needed.
  2. In a large bowl, combine shredded chicken, green and red cabbage, bell pepper, carrots, mandarin oranges, green onions, and cilantro.
  3. Pour about two-thirds of the dressing over the salad and toss to coat. Add more dressing to taste.
  4. Top with honey roasted peanuts, slivered almonds, and optional crunchy toppings. Serve immediately.

Notes

For a lighter version, use powdered peanut butter or a mix of peanut butter and Greek yogurt.

To make it nut-free, substitute sunflower seed butter and roasted sunflower seeds.

Prep vegetables and dressing up to 3 days in advance; combine before serving for maximum crunch.

For a gluten-free version, use tamari or coconut aminos instead of soy sauce.

Nutrition

Find it online: https://familydinnercooking.com/thai-chicken-salad/