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Home/Recipes/Thai Chicken Salad

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Thai Chicken Salad

Shredded chicken tossed with crunchy cabbage, mango, cilantro, peanuts, and a tangy peanut-lime dressing. A light but deeply flavorful salad with serious crunch.

LunchThaiEasy

20 min

Prep

0 min

Cook

20 min

Total

Servings

Easy

Difficulty

Ingredients

2 cups cooked chicken breast, shredded3 cups napa cabbage, shredded1 medium ripe mango, diced1 medium red bell pepper, thinly sliced1 medium carrot, julienned1/4 cup fresh cilantro, chopped1/4 cup roasted peanuts, crushed2 stalks green onions, sliced

For the dressing

2 tbsp creamy peanut butter3 tbsp lime juice1 tbsp soy sauce1 tbsp rice vinegar1 tsp sesame oil1 tsp honey1/2 tsp sriracha

Instructions

Whisk together all dressing ingredients until smooth. Add a splash of warm water if too thick.

In a large bowl, combine cabbage, shredded chicken, mango, bell pepper, carrot, cilantro, and green onions.

Pour the dressing over the salad and toss thoroughly to coat.

Tip: Use rotisserie chicken for a shortcut. The slightly seasoned flavor works perfectly here.

Divide between plates and top with crushed peanuts. Serve immediately for best crunch.

Nutrition per Serving

300kcal

Calories

26g

Protein

22g

Carbs

14g

Fat

Fiber

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Thai Chicken Salad

Ingredients

For the dressing

Instructions

Nutrition per Serving

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