Description
This Thai-inspired chopped chicken salad is fresh, crunchy, and full of bold flavor thanks to a creamy peanut-lime dressing. It’s loaded with veggies, tender chicken, and herbs for a protein-packed, vibrant meal that’s perfect for lunch or dinner.
Ingredients
For the Salad:
-
2 cups cooked chicken breast, shredded or chopped
-
2 cups shredded green cabbage
-
1 cup shredded red cabbage
-
1 red bell pepper, thinly sliced
-
1 cup shredded carrots
-
1/2 cup chopped fresh cilantro
-
1/2 cup chopped green onions
-
1/2 cup chopped peanuts (for topping)
For the Peanut Dressing:
-
1/4 cup creamy peanut butter
-
2 tablespoons soy sauce or tamari
-
1 tablespoon sesame oil
-
1 tablespoon rice vinegar
-
1 tablespoon honey or maple syrup
-
Juice of 1 lime
-
1 clove garlic, minced
-
1-2 tablespoons warm water (to thin as needed)
-
Optional: 1/2-1 teaspoon sriracha or chili paste, for heat
Instructions
-
Make the Dressing:
In a small bowl, whisk together all dressing ingredients until smooth and creamy. Add warm water a little at a time to thin to desired consistency. -
Assemble the Salad:
In a large mixing bowl, combine cooked chicken, green and red cabbage, bell pepper, carrots, cilantro, and green onions. -
Dress the Salad:
Pour the peanut dressing over the salad and toss to coat everything evenly. -
Serve:
Top with chopped peanuts and extra herbs if desired. Serve immediately or chill for 15 minutes to let flavors meld.
Notes
-
Great for meal prep—store salad and dressing separately until ready to eat.
-
Make it vegetarian by swapping chicken for edamame or crispy tofu.
-
Add chopped mango or cucumber for a refreshing twist.