Thai Chicken Salad

A vibrant and crunchy salad packed with fresh veggies and protein, complemented by a creamy peanut butter dressing.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Thai

Calories: 350

Ingredients Method Notes

Ingredients

Salad Base

4 cups Napa Cabbage, thinly sliced You can swap with regular green cabbage if needed.
2 cups Red Cabbage, thinly sliced Savoy cabbage is a good substitute.
1 cup Carrots, grated Use shredded or julienned versions.
1 cup Green Onion, sliced Chives can work in a pinch.
1/2 cup Fresh Cilantro, minced Parsley is a great alternative if you're not a fan.
2 cups Cooked Chicken Breast, shredded Rotisserie chicken saves time and effort.

Dressing

1/4 cup Natural Peanut Butter Almond butter offers a different yet tasty route.
3 tablespoons Lime Juice Adds necessary acidity; lemon can alternatively brighten the dish.
3 tablespoons Low-Sodium Soy Sauce Tamari is gluten-free.
2 tablespoons Agave Nectar (or Honey) Use maple syrup for vegan alternatives.
1 tablespoon Fish Sauce Coconut aminos offer a milder option.
1 tablespoon Rice Vinegar Apple cider vinegar provides a similar profile.
1 teaspoon Chili Garlic Sauce Sriracha is an excellent substitute for those who prefer it.

Garnish

1/4 cup Slivered Almonds, toasted Toasting heightens their flavor.

Method

Preparation

In a large bowl, combine the Napa cabbage, red cabbage, grated carrots, sliced green onions, minced cilantro, and shredded chicken.
For the dressing, whisk together the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar, and chili garlic sauce until fully combined and smooth.
Pour the dressing over the salad mixture, tossing everything thoroughly to ensure an even coat.
Lastly, garnish the salad with toasted slivered almonds for that perfect crunch. Serve immediately for the best texture and taste.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days, but for the freshest experience, consuming it on the same day is ideal. If you prefer to keep the crunch longer, store the dressing separately and mix it in just before serving.