Thai Chicken Salad Ideas (Print Version)
# Ingredients:
→ Dressing
01 -
½ cup peanut butter
02 -
¼ cup soy sauce
03 -
¼ cup chicken broth
04 -
2 tablespoons lime juice
05 -
2 tablespoons honey
06 -
1 teaspoon sriracha or hot sauce
07 -
¾ teaspoon garlic powder
08 -
½ teaspoon toasted sesame oil
09 -
½ teaspoon ground ginger
→ Salad
10 -
4 cups shredded chicken
11 -
4 cups green cabbage, shredded
12 -
1 cup red cabbage, shredded
13 -
1 red bell pepper, diced
14 -
1 cup carrots, julienned
15 -
1 (11 oz.) can mandarin oranges, drained and patted dry
16 -
½ cup green onions, chopped
17 -
¼ cup cilantro, roughly chopped
18 -
½ cup honey roasted peanuts
19 -
⅓ cup slivered almonds
20 -
Optional: Chow mein noodles, crispy wonton strips, toasted sesame seeds
# Instructions:
01 -
Combine the dressing ingredients in a food processor or whisk in a large bowl until uniform in consistency. Cover and chill until ready to serve.
02 -
Prepare the salad ingredients by chopping, shredding, and draining as needed. Toss them together in a large bowl.
03 -
When ready to serve, add the dressing incrementally to the salad and toss to coat until the desired consistency is achieved. Serve immediately for maximum freshness.
# Notes:
01 -
16 oz. coleslaw mix can be used as a shortcut for cabbage and carrots.
02 -
Using rotisserie chicken saves time, but poached chicken can also be used. To poach, gently simmer chicken breasts for 15-20 minutes until cooked through, then rest and shred.
03 -
Chill the salad and dressing separately to maintain crispness; only toss them together when ready to serve.
04 -
Sriracha sauce enhances the flavor without adding spiciness but can be substituted with hot sauce if preferred.