Thai Chicken Salad
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
205 kcal
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Course
Salad
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Cuisine
Asian-American Fusion
Thai Chicken Salad
Description
This Thai Chicken Salad features a vibrant mix of shredded savoy and red cabbage, shredded carrots, sliced bell peppers, cucumber, snap peas, and green onions, offering varied crisp textures and fresh vegetable flavors. Shredded chicken is incorporated for heartiness and protein. The peanut dressing is crafted by blending creamy peanut butter with vegetable oil, rice wine vinegar, garlic, toasted sesame oil, chili paste, and ginger, creating a rich, tangy, and slightly spicy sauce that coats the salad ingredients. Served tossed or arranged to showcase its colors, the salad is garnished with roasted salted peanuts and sesame seeds, adding crunch and enhancing the nutty character. This salad can be prepped ahead by shredding vegetables and makes a refreshing meal or side with a balance of textures and flavors typical of Thai cuisine.
Ingredients
Peanut dressing
- 1/4 cup peanut butter creamy
- 2 Tbsp vegetable oil or other mild-tasting oil
- 1/4 cup rice wine vinegar
- 1-2 cloves garlic
- 1 Tbsp sesame oil toasted
- 1-2 tsp chili paste
- 1 1/2 tsp ginger or ginger paste, minced
Salad
- 3 cups savoy cabbage loosely packed. *See Notes, shredded
- 2 cups red cabbage loosely packed *See Notes, shredded
- 2 small carrot peeled and shredded
- 1/2 lb chicken shredded
- 1 bell pepper cut in thin strips. *I used 1/2 yellow and 1/2 red, for lots of color
- 1 cup cucumber chopped or sliced
- 1 cup snap peas sliced on an angle
- 6 small green onions thinly sliced
- 1/2 cup cilantro rough chopped, fresh leaves
Garnish
- peanuts roasted, salted
- sesame seeds
Instructions
- Blend the dressing ingredients with an immersion blender or in a small food processor. Taste to adjust any of the ingredients. If you find the dressing too thick, you can thin it with a little more vegetable oil and vinegar.
- Prep your ingredients. You can shred the vegetables the morning ahead, and keep wrapped in plastic in the refrigerator, if you like.
- Arrange or toss the salad ingredients into a salad bowl. I like to use a wide shallow bowl to show off all the colors and textures.
- Toss the salad with enough dressing to moisten well, but you may not need all of it.
- Serve the salad garnished with peanuts and sesame seeds. Serve any extra dressing on the side.
Notes
- Shred savoy and red cabbage finely using a mandoline slicer or sharp knife for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 106mg | 4% |
| Potassium | 428mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3839IU | 77% |
| Vitamin C | 51mg | 57% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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