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This Thai Chicken Salad has become my go-to recipe for warm summer evenings when I need something satisfying yet refreshing. The homemade peanut dressing combined with crunchy vegetables and protein-packed chicken creates a perfect balance of flavors and textures that's both nutritious and delicious.
I first made this salad for a neighborhood potluck last summer, and it disappeared faster than anything else on the table. Now it's requested at every gathering, and my family has come to expect it at least once a week during hot weather months.
Ingredients
- Peanut butter: Provides the creamy base that makes this dressing irresistible. Opt for natural versions without added sugars for best flavor.
- Soy sauce: Adds that essential umami component. Low sodium works fine if you're watching salt intake.
- Chicken broth: Thins the dressing to perfect consistency without diluting flavor.
- Lime juice: Brings necessary acidity to balance the richness of the peanut butter.
- Honey: Sweetens naturally and helps emulsify the dressing.
- Sriracha: Adds a subtle warmth that rounds out the flavor profile.
- Garlic powder: Offers convenience while still providing that essential garlic flavor.
- Toasted sesame oil: Brings an unmistakable nutty aroma, just a little goes a long way.
- Ground ginger: Provides warmth and subtle spice that complements the other Asian flavors.
- Shredded chicken: Creates the protein foundation. Rotisserie chicken works perfectly here.
- Green cabbage: Forms the bulk of the salad with its refreshing crunch and mild flavor.
- Red cabbage: Adds gorgeous color contrast and slightly different texture.
- Red bell pepper: Contributes sweetness and vibrant color that makes the salad pop.
- Carrots: Bring natural sweetness and additional crunch.
- Mandarin oranges: Provide juicy sweetness that contrasts beautifully with the savory elements.
- Green onions: Add a mild allium flavor without overpowering the other ingredients.
- Cilantro: Brings fresh herbaceous notes that elevate the entire dish.
- Honey roasted peanuts: Contribute sweet crunch and reinforce the peanut flavor in the dressing.
- Slivered almonds: Add another layer of nutty texture for interest.
Step-by-Step Instructions
- Prepare the Dressing:
- Combine all dressing ingredients in a food processor or large bowl. Process or whisk thoroughly until completely smooth and uniform. The consistency should be pourable but thick enough to coat the back of a spoon. Transfer to a container with a tight fitting lid and refrigerate until ready to use. The cold temperature will help the flavors meld together beautifully.
- Prepare the Vegetables:
- Shred the green and red cabbage using a sharp knife or food processor. Aim for thin, consistent pieces that will absorb the dressing well. Julienne the carrots into matchstick pieces about 2 inches long for best texture. Dice the red pepper into small pieces similar in size to the mandarin orange segments for visual consistency. Slice green onions on a bias for maximum surface area. Roughly chop cilantro just before adding to maintain freshness.
- Assemble the Salad:
- Place all prepared vegetables, shredded chicken, drained mandarin oranges, and herbs in a large serving bowl. The bowl should be significantly larger than the volume of ingredients to allow for easy tossing. Gently toss the dry ingredients to distribute evenly throughout the mixture. Hold the nuts and any crispy toppings aside until just before serving to maintain their crunch.
- Dress and Serve:
- When ready to serve, drizzle about half of the prepared dressing over the salad. Toss gently but thoroughly to coat all ingredients. Add more dressing as needed until everything is lightly coated but not swimming in dressing. Top with the honey roasted peanuts, slivered almonds, and any optional toppings like chow mein noodles or wonton strips. Serve immediately while everything is crisp and fresh.
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The mandarin oranges are my secret weapon in this salad. I discovered their magic when I accidentally added them to an early version of this recipe. The sweet juicy bursts completely transform the dish and balance the savory peanut dressing in the most wonderful way. My daughter who normally avoids cabbage will happily eat this salad because of those little orange jewels.
Make-Ahead Strategy
This salad is perfect for meal preparation, but proper storage is essential. Prepare all components but store them separately. Keep the dressing in an airtight container in the refrigerator where it will stay fresh for up to a week. The vegetables and chicken can be prepped and stored in another container for 2-3 days. The delicate ingredients like mandarin oranges and nuts should be kept separate until final assembly. When ready to eat, combine only the portion you plan to consume immediately and dress it just before eating.
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Flavor Variations
While this Thai-inspired version is my favorite, the basic formula works well with different flavor profiles. For a Mediterranean twist, swap the peanut dressing for a lemon-tahini version and use olives, feta, and chickpeas instead of the Asian ingredients. For a Mexican-inspired variation, use a cilantro-lime dressing and add black beans, corn, and avocado. The hearty cabbage base stands up well to many different flavor combinations, making this a versatile template for countless meals.
Serving Suggestions
This salad shines as a complete meal on its own, but it also works beautifully alongside other dishes. Serve it with spring rolls or pot stickers for an Asian-themed dinner party. For a lighter option, pair a smaller portion with a cup of miso or hot and sour soup. It also makes an excellent side dish for grilled foods during summer barbecues. The bright flavors and crunchy texture provide a refreshing contrast to heavier grilled meats.
Nutritional Benefits
Beyond just being delicious, this salad is a nutritional powerhouse. The cabbage belongs to the cruciferous vegetable family, known for cancer-fighting compounds. The chicken provides lean protein essential for muscle maintenance. The nuts contribute heart-healthy fats and additional protein. Even the peanut butter in the dressing offers beneficial monounsaturated fats. With its rainbow of vegetables, this dish delivers a wide spectrum of vitamins, minerals, and phytonutrients in one delicious package.
Frequently Asked Questions
- → How do you make shredded chicken for this dish?
Bring chicken breasts to a gentle bubble, not a full boil, for 15-20 minutes until cooked. Let rest for 5-10 minutes, then shred with two forks.
- → Can I use coleslaw mix instead of cabbage?
Yes, a 16-ounce coleslaw mix can be used to save time. It includes pre-shredded cabbage and carrots, making preparation quicker.
- → What are good toppings to add extra crunch?
Top the salad with chow mein noodles, crispy wonton strips, or toasted sesame seeds for added crunch and texture.
- → Can I prepare the dressing ahead of time?
Yes, the peanut dressing can be prepared in advance and stored in the fridge. Add it to the salad just before serving for freshness.
- → Is this salad spicy?
The Sriracha in the dressing adds flavor without significant spice. For more heat, substitute with a spicier hot sauce of your choice.