Thai Peanut Chicken Crunch Slaw Salad
A quick and bold 20-minute meal combining fresh slaw, tender chicken, and a homemade Thai peanut dressing. Packed with crunch, sweetness, and spice, it’s a vibrant, satisfying salad perfect for lunch or dinner.
- Prep Time: 20
- Total Time: 20
- Yield: 4 servings
- Category: Dinner
- Method: Mixing
- Cuisine: Thai
Ingredients
1 cup pre-shredded coleslaw mix
1 cup broccoli slaw
1/2 cup matchstick carrots
1/4 cup diced red bell pepper
1/4 cup chopped cucumbers
2 tablespoons chopped cilantro
1 1/2 cups shredded rotisserie chicken
1/2 cup creamy natural peanut butter
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 teaspoon tamari or low-sodium soy sauce
1/4 teaspoon sriracha (or more for extra heat)
1/4 cup water (adjust as needed)
Optional: 2 tablespoons crushed peanuts for added crunch
Instructions
Whisk peanut butter, rice vinegar, maple syrup, tamari, and sriracha in a bowl until smooth.
Mix in water gradually to reach your desired dressing consistency.
In a large salad bowl, combine coleslaw mix, broccoli slaw, carrots, bell pepper, cucumbers, and cilantro.
Toss the salad with the peanut dressing until evenly coated.
Top with shredded chicken and optional crushed peanuts. Serve immediately or refrigerate to chill before serving.
Notes
For a thicker dressing, reduce water by 1-2 tablespoons.
Use gluten-free tamari or regular soy sauce, ensuring it’s halal-certified if necessary.
Storage: Toss slaw with dressing and refrigerate for up to 2 days. Add chicken and toppings just before serving.