Description
This Thai Chicken Salad with Peanut Dressing is a vibrant and refreshing dish that marries the crunch of fresh vegetables with tender chicken, all drizzled in a creamy, flavorful peanut dressing. Perfect for a quick lunch or light dinner, this salad can be made in just 20 minutes and is ideal for using up leftover rotisserie chicken. The combination of colorful veggies and aromatic herbs not only makes it visually appealing but also packed with nutrients. Whether you enjoy it as a main course, in lettuce wraps, or over rice, this salad is sure to impress your family and friends.
Ingredients
Scale
- 1 pound coleslaw mix
- 3 cups shredded cooked chicken
- 1/4 cup chopped scallions
- 1 red bell pepper, chopped
- 1/2 cup chopped peanuts
- Fresh cilantro and basil (optional)
- 5 tablespoons creamy peanut butter
- 3 tablespoons water (or more as needed)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon garlic powder
Instructions
- In a medium bowl, whisk together the dressing ingredients until smooth. Adjust consistency with water if needed.
- In a large bowl, combine coleslaw mix, chicken, scallions, red bell pepper, peanuts, cilantro, and basil.
- Drizzle dressing over the salad mixture and toss gently to combine.
- Season with salt and pepper to taste and serve immediately.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg