Spicy Thai Chicken Salad Recipe
Crunchy veggies, juicy chicken, and an addicting spicy peanut dressing make every bite of this chopped salad divine!
Ingredients
Spicy Peanut Dressing:
- 6 Tbsp creamy peanut butter
- ¼ cup granulated sugar
- 1 ½ Tbsp olive oil or avocado oil
- 2 Tbsp water or more
- 2 Tbsp rice vinegar
- 3 Tbsp fresh lime juice
- 1 ½ Tbsp soy sauce
- 2 cloves fresh garlic minced
- 1 ½ tsp fresh ginger grated
- 1 ¼ tsp salt
- ½ tsp red pepper flakes
Salad:
- 3 cups shredded chicken breast
- 14 oz bag coleslaw mix
- 4 cups chopped Romaine lettuce
- 1 large carrot julienned or grated
- ½ cup coarsely chopped fresh cilantro
- 4 green onions sliced
- 2 jalapeno peppers cut into thin strips
- ½ cup roasted salted peanuts coarsely chopped
Instructions
- For the dressing, combine all the ingredients in a small bowl. Whisk all the ingredients together until smooth, adding additional water to reach a desired consistency.
- Shred the chicken. Wash and chop the lettuce, carrot, cilantro, green onions, and jalapeno peppers.
- Combine the shredded chicken, coleslaw mix, lettuce, and veggies in a large bowl. Toss with salad tongs.
- I like to serve the salad with the chopped peanuts and dressing on the side, but you can toss it all together if you prefer.
Notes
- I use pre-cooked rotisserie chicken, but you can cook two large boneless skinless chicken breasts instead.
- If you want to shred your own cabbage, you will need about 7 cups.
- We like Romaine or iceburg lettuce, but you can use any fresh greens you have on hand.
- If stored separately, the salad will last in the fridge 4-5 days. The dressing will last up to two weeks. If mixed together, you can store it for a couple days before it starts to get soggy.
Nutrition
Serving: 1gCalories: 329kcalCarbohydrates: 19gProtein: 23gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 803mgPotassium: 545mgFiber: 4gSugar: 12gVitamin A: 4109IUVitamin C: 31mgCalcium: 69mgIron: 2mg
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