Easy Thai Chicken Salad
A vibrant Thai-inspired salad with shredded chicken, crisp veggies, mandarin oranges, and a zesty peanut-lime dressing. Bold, balanced, and ready in 25 minutes for a refreshing, protein-packed meal.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 main-course servings
- Category: salads
- Method: Tossing
- Cuisine: Thai
- Diet: Dairy-Free Pork-Free
Ingredients
1 cup shredded cooked chicken (rotisserie or poached)
4 cups shredded cabbage
1 cup shredded carrots
1 red bell pepper, julienned
1 cup mandarin orange segments
1/3 cup crushed unsalted peanuts
1/4 cup slivered almonds, toasted
2 tbsp toasted sesame seeds
1/2 cup natural peanut butter
Juice of 2 limes
2 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1-2 Thai chili flakes (optional)
2 cloves garlic, minced
1/2 cup chopped green onions
Instructions
Preheat oven to 350°F (180°C) and toast almonds/sesame seeds until fragrant
Shred cooked chicken and toss with cabbage, carrots, bell pepper, and mandarin oranges
In a blender, mix peanut butter, lime juice, honey, soy sauce, rice vinegar, chili flakes, garlic, and green onions until smooth
Toss dressing with salad and top with crushed peanuts, toasted almonds, and sesame seeds
Serve chilled or at room temperature
Notes
Use pre-cooked chicken for fastest preparation
Substitute cashews for almonds if preferred
Store in an airtight container with dressing separate for meal prep
Add crispy fried noodles for extra crunch
Find it online: https://cookingwithramsay.com/easy-thai-chicken-salad/