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Thai Chicken Salad
Thai chicken salad with juicy shredded chicken, healthy crunchy veggies, and that peanut dressing we all live for, it's a must make!
Prep Time
20 mins
Total Time
20 mins
Servings: 8 servings
Calories: 205 kcal
Course:
Salad
Cuisine:
Asian-American Fusion
Ingredients
Peanut dressing
- 1/4 cup creamy peanut butter
- 2 Tbsp vegetable oil or other mild-tasting oil
- 1/4 cup rice wine vinegar
- 1-2 cloves garlic
- 1 Tbsp toasted sesame oil
- 1-2 tsp chili paste
- 1 1/2 tsp minced ginger or ginger paste
Salad
- 3 cups shredded Savoy cabbage loosely packed. *See Notes
- 2 cups shredded red cabbage loosely packed *See Notes
- 2 small carrots peeled and shredded
- 1/2 lb shredded chicken
- 1 bell pepper cut in thin strips. *I used 1/2 yellow and 1/2 red, for lots of color
- 1 cup chopped or sliced cucumber
- 1 cup snap peas sliced on an angle
- 6 small green onions thinly sliced
- 1/2 cup fresh cilantro leaves rough chopped
Garnish
- roasted salted peanuts
- 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.
Cup of Yum
Notes
- Shred Savoy and red cabbage on 1/8- inch setting of mandoline slicer, or use a very sharp knife.
- Shred Savoy and red cabbage on 1/8- inch setting of mandoline slicer, or use a very sharp knife.
Nutrition Information
Calories
205kcal
(10%)
Carbohydrates
10g
(3%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
106mg
(4%)
Potassium
428mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3839IU
(77%)
Vitamin C
51mg
(57%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 205
% 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.