Description
Zesty Crunchy Thai Chicken Salad dances with bold Asian flavors, mixing tender chicken and crisp vegetables. Fresh herbs and spicy peanut dressing blend perfectly, offering you a delightful culinary journey through Thailand’s vibrant street food culture.
Ingredients
Scale
Protein:
- 1 cup cooked and shredded chicken breast
- ½ cup shelled edamame
Vegetables:
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- ¼ cup fresh cilantro, chopped
Dressing and Garnish:
- ¼ cup creamy peanut butter
- 2 tablespoons (30 milliliters) soy sauce
- 2 tablespoons (30 milliliters) lime juice
- 1 tablespoon (15 milliliters) honey
- 1 tablespoon (15 milliliters) rice vinegar
- 1 teaspoon (5 milliliters) sesame oil
- 1 clove garlic, minced
- 1 teaspoon (5 milliliters) fresh ginger, grated
- ¼ cup roasted peanuts, chopped
- Water, as needed to thin the dressing
Instructions
- Shred the cabbage varieties, julienne the carrots, and dice the red bell pepper into uniform, bite-sized pieces to ensure balanced texture and even distribution of ingredients.
- Slice the green onions diagonally and roughly chop the cilantro to release their aromatic flavors and enhance the salad’s visual appeal.
- Dice the cooked chicken into consistent, tender morsels that will blend seamlessly with the crisp vegetable medley.
- Whisk the peanut butter with soy sauce, creating a creamy base for the dressing, then incorporate lime juice and honey to balance the rich, savory profile.
- Add rice vinegar and sesame oil to the dressing, infusing depth and complexity with minced garlic and grated ginger for a vibrant, zesty undertone.
- Gradually thin the dressing with water if needed, achieving a silky, pourable consistency that will coat each ingredient uniformly.
- Combine all salad components in a spacious mixing bowl, ensuring the edamame and shredded vegetables are evenly distributed.
- Drizzle the peanut dressing over the salad, gently tossing to guarantee each ingredient is thoroughly coated and seasoned.
- Sprinkle roasted peanuts atop the salad, providing a satisfying crunch and nutty dimension to the dish.
- Serve immediately to preserve the salad’s crisp texture and vibrant flavors.
Notes
- Swap chicken with tofu or tempeh for a vegetarian version that maintains the protein-packed punch and keeps the texture exciting.
- Prep vegetables ahead of time and store separately to maintain crispness, preventing soggy salad syndrome before serving.
- Adjust dressing thickness by adding water gradually – start with one tablespoon and mix until you reach the perfect drizzling consistency.
- Store leftover salad components separately to preserve crunchiness, mixing dressing just before enjoying to prevent wilting of fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 330
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg