Thai Chicken Salad with Peanut Dressing
A vibrant and crunchy salad featuring shredded chicken, crisp vegetables, and a creamy peanut dressing that's perfect for lunch or light dinner.
Ingredients
For the Base
- 1 pound coleslaw mix (about 454 g)
- 3 cups shredded cooked chicken
For the Salad Add-ins
- 1/4 cup chopped fresh scallions
- 1 each red bell pepper, thinly sliced
- 1/2 cup chopped peanuts
- small handful cilantro, chopped (optional) recommended for freshness
- small handful basil, sliced thin or torn (optional) recommended for freshness
- Salt to taste
- Pepper to taste
For the Sauce
- 5 tablespoons creamy peanut butter use any creamy peanut butter you like
- 3 tablespoons water (or more as needed)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey can be reduced or omitted for less sweetness
- 1/2 teaspoon toasted sesame oil omit if unavailable
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon garlic powder
Instructions
Preparation
- Shred the cooked chicken into bite-sized pieces if not already shredded.
- Thinly slice the red bell pepper and chop the scallions and peanuts.
- If using herbs, chop cilantro and tear basil.
Make the Peanut Dressing
- In a bowl, whisk together peanut butter, water, soy sauce, lime juice, honey, sesame oil, ginger, and garlic powder until smooth.
Combine Salad Ingredients
- In a large bowl, combine coleslaw mix, shredded chicken, sliced red bell pepper, and chopped scallions.
- Season lightly with salt and pepper.
Dress the Salad
- Pour the peanut dressing over the salad and toss gently to coat everything evenly.
- Taste and adjust seasonings if needed.
- Add chopped peanuts and reserved herbs, and sprinkle remaining peanuts on top.
Serve
- Transfer to a serving platter or individual plates and serve immediately.
Notes
Best served fresh. Store dressing separately from salad until serving to maintain texture.