Thai Chicken Salad
This Thai Chicken Salad features a flavorful dressing and a colorful mix of vegetables and chicken.
Equipment
- Mixing bowl
- Whisk
Ingredients
Dressing
- ½ cup peanut butter
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha can substitute with hot sauce
- ¾ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- ½ teaspoon ground ginger
Salad
- 4 cups shredded chicken
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 unit 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, roughly chopped
- ½ cup honey roasted peanuts
- ⅓ cup slivered almonds
- optional Chow Mein Noodles
- optional Crispy Wonton Strips
- optional Toasted Sesame Seeds
Instructions
- In a mixing bowl, combine all dressing ingredients and whisk until smooth.
- In a large bowl, combine all salad ingredients and toss well. Drizzle with dressing and mix again.
Notes
You can add more vegetables or toppings as you like. This salad is great for meal prep.