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–+ servings
Thai Chicken Salad

Thai Chicken Salad

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Course: Main Course, Salad
Kitchen: Thai
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
 

  • For the Salad:
  • 2 cups cooked chicken shredded or diced
  • 4 cups mixed greens or shredded cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper thinly sliced
  • 1/2 cucumber sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 1/4 cup green onions sliced
  • 1/4 cup chopped peanuts or cashews optional
  • For the Dressing:
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated ginger
  • 1 clove garlic minced
  • 2-3 tablespoons water to thin the dressing, as needed

Instructions

  • Prepare the Dressing:
  • Mix Ingredients: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, and garlic until smooth.
  • Adjust Consistency: Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
  • Assemble the Salad:
  • Combine Ingredients: In a large salad bowl, toss together the chicken, mixed greens, carrots, bell pepper, cucumber, cilantro, mint, and green onions.
  • Add Dressing:
  • Toss Salad: Drizzle the peanut dressing over the salad and toss gently to combine.
  • Serve:
  • Garnish: Top with chopped peanuts or cashews for added crunch, if desired.