Description
Fresh, colorful, and packed with bold flavors, Thai Chicken Salad is the kind of dish that hits every note—crunchy, creamy, tangy, and satisfying. With crisp cabbage, juicy chicken, vibrant veggies, sweet mandarin oranges, and a creamy peanut dressing, it’s a celebration of texture and taste.
Ingredients
Scale
- 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 or 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 red bell pepper, diced
- 1 cup carrots, julienned
- 1 can (11 oz) mandarin oranges, drained and patted dry
- ½ cup green onions
- ¼ cup cilantro, chopped
- ½ cup honey roasted peanuts
- ⅓ cup slivered almonds
- Optional: Chow mein noodles, crispy wonton strips, toasted sesame seeds
Instructions
- In a food processor or mixing bowl, whisk together all dressing ingredients until smooth and creamy. Cover and refrigerate until ready to use.
- Combine all salad ingredients in a large bowl. Toss until well mixed.
- When ready to serve, pour the dressing over the salad in increments, tossing gently to coat until the desired consistency is reached.
- Serve immediately for the freshest texture and flavor.
Notes
Use rotisserie chicken for a quick shortcut, or poach and shred chicken breasts yourself. Swap fresh cabbage and carrots with coleslaw mix to save time. Don’t dress until serving to keep cabbage crisp.
- Prep Time: 25 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 459
- Sugar: 17g
- Sodium: 866mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 75mg
Keywords: thai chicken salad, peanut dressing, fresh salad, cabbage salad, summer salad