Description
Crunchy Thai Chicken Salad with Peanut Dressing is a vibrant and flavorful dish that combines crisp vegetables, tender chicken, and a creamy peanut dressing. This salad offers a delightful mix of textures and tastes, making it both refreshing and satisfying.
Ingredients
Scale
For the Salad:
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cooked and shredded chicken breast
- 1/2 cup shelled edamame
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- Water, as needed to thin the dressing
Instructions
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Prepare the Salad:
- In a large bowl, combine the green cabbage, red cabbage, carrots, red bell pepper, shredded chicken, edamame, green onions, and cilantro.
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Make the Peanut Dressing:
- In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
- If the dressing is too thick, gradually add water, one tablespoon at a time, until it reaches your desired consistency.
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Assemble the Salad:
- Pour the peanut dressing over the salad ingredients and toss thoroughly to ensure everything is well coated.
- Sprinkle the chopped roasted peanuts on top as a garnish.
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Serve:
- Serve the salad immediately for optimal crunchiness.
Notes
- For added protein, consider using grilled shrimp or tofu as alternatives to chicken.
- Adjust the sweetness or acidity of the dressing by modifying the amounts of honey and lime juice to suit your taste preferences.
- This salad can be prepared in advance; however, it’s best to add the dressing just before serving to maintain the vegetables’ crispness.