Description
This chopped Thai chicken salad is full of fresh flavors and textures, but it’s the spicy peanut dressing that really makes it a standout!
Ingredients
Scale
- 3 cups shredded rotisserie chicken (I use just the white meat)
- 2 cups shredded napa or green cabbage
- 1 cup shredded purple cabbage
- 2 cups grated carrots
- 2 cups sliced bell peppers (I used red & yellow)
- 1 cup edamame beans
- 1/3 cup fresh cilantro, chopped
- 1/3 cup chopped green onion
- 1/3 cup raw unsalted cashews
Spicy Peanut Dressing:
- 1/2 cup creamy peanut butter
- 1/3 cup low sodium tamari sauce
- 1/4 cup sesame oil
- 1/4 cup rice wine vinegar
- 1/4 cup cilantro, minced
- 1 garlic clove, minced
- 1 teaspoon minced ginger
- 1 tablespoon sriracha
- 2 tablespoon honey
- add water to thin as desired
Instructions
- Make Dressing: To a small bowl, add peanut butter, tamari, sesame oil, rice wine vinegar, cilantro, garlic, ginger, sriracha and honey. Whisk together until smooth and creamy. (Note: if you want it thinner, just add water until you get your desired thickness) Set aside.
- Assemble Salad: To a large bowl, add chicken, both cabbages, carrots, bell pepper, edamame, cilantro, green onion and cashews. Pour dressing over top and gently toss to everything this is combined and coated with the dressing. Serve.
Nutrition
- Serving Size: 2 cups
- Calories: 528
- Sugar: 14 g
- Sodium: 1166 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 39 g
- Cholesterol: 80 mg
