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Thai Chicken Salad

Thai Chicken Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 4 cups shredded Napa cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 3 green onions, sliced
  • 1/3 cup roasted peanuts, roughly chopped
  • 1/4 cup creamy peanut butter
  • 3 tbsp fresh lime juice
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 to 2 tsp sriracha or chili garlic sauce
  • 2 to 3 tbsp water

Method
 

  1. Whisk together peanut butter, lime juice, soy sauce, fish sauce, rice vinegar, honey, ginger, garlic, and sriracha until smooth. Stir in water a little at a time until the dressing reaches a pourable consistency.
  2. In a large bowl, combine the shredded chicken, Napa cabbage, carrots, bell pepper, cilantro, and green onions.
  3. Pour the dressing over the salad and toss until everything is evenly coated. Top with chopped peanuts and serve immediately.

Notes

This salad is built for rotisserie chicken, so there’s no cooking required. The dressing is also fantastic over rice noodles or as a dip for spring rolls. If you like more heat, drizzle a little extra sriracha over the finished bowl.