Description
This Rainbow Thai Chicken Salad is a vibrant and flavorful dish that combines tender chicken with crunchy vegetables, fresh herbs, and a creamy peanut dressing. It’s a perfect balance of textures and tastes, making it a satisfying and healthy meal option.
Ingredients
Scale
Main Salad Ingredients:
- 2 cups cooked chicken breast (shredded)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh mint
- 1/3 cup chopped roasted peanuts
- 1 tablespoon sesame seeds
For the Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic (minced)
- 2–3 tablespoons warm water (to thin as needed)
Instructions
- Prepare Salad: In a large mixing bowl, combine the chicken, cabbage, carrots, bell peppers, cilantro, green onions, and mint.
- Make Dressing: In a separate bowl, whisk together all dressing ingredients until smooth and creamy, adjusting consistency with water.
- Toss and Serve: Pour the dressing over the salad, toss to coat, and top with chopped peanuts and sesame seeds before serving.
Notes
- This salad is perfect for meal prep and can be refrigerated for up to 3 days.
- For a vegetarian option, swap chicken with chickpeas or baked tofu.
- For a spicier dressing, add extra chili garlic sauce.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
