Thai Chicken Salad
This colorful Thai chicken salad with peanut dressing is loaded with crunchy cabbage, carrots, red bell pepper, green onions, shredded chicken, sweet mango, and chopped peanuts.
Servings: 4 -6 servings
Ingredients
Salad
- 4 cups shredded cabbage green or red cabbage
- 2 cups cooked shredded chicken
- 1 cup shredded carrots
- 1 red bell pepper sliced thin
- 1 jalapeño seeds removed and finely diced
- 3 green onions sliced thin
- 1 mango diced or sliced thin
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1 tablespoon sesame seeds
Peanut Dressing
- 5 tablespoons natural peanut butter
- 3 tablespoons water
- 3 tablespoons low sodium soy sauce or tamari gluten-free
- 2 tablespoon fresh lime juice
- 1 tablespoon honey
- 2 teaspoons grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1/2 teaspoon garlic powder
Instructions
- Add the dressing ingredients to a jar or small bowl. Shake or whisk until smooth and creamy. If the dressing is too thick, add another tablespoon of water or more as needed.
- Add all of the ingredients for the salad to a large bowl and toss together. Pour half of the dressing onto the salad and toss together until coated. Add additional dressing as needed. Taste for seasoning and garnish with sesame seeds and extra chopped peanuts.
Nutrition
Serving: 1g | Calories: 457kcal | Carbohydrates: 43g | Protein: 34g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 60mg | Sodium: 658mg | Fiber: 9g | Sugar: 26g