Thai Chicken Salad

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  • Cook time icon 25 minutes Prep
  • Servings icon 3-4 as a main dish Servings

Dressing

  • ⅓ cup creamy peanut butter
  • 3 Tbsp. rice vinegar
  • 1 lime, juiced
  • ¼ cup Duke’s Light Mayonnaise
  • 2 tsp. sesame oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. honey
  • ½ tsp. granulated garlic
  • ½ tsp. ground ginger
  • ½ tsp. salt
  • ¼ tsp. crushed red pepper flakes

Salad

  • 2 cups cooked, shredded chicken
  • 5 cups shredded green cabbage
  • 1 cup grated carrot
  • 1 red pepper, diced
  • 1 bunch green onions, sliced
  • ¼ cup chopped cilantro
  • ½ cup chopped peanuts, for garnish

Preparation

Dressing:

1. Combine all ingredients in a blender or food processor and pulse until smooth and creamy. If dressing is too thick, add water, one tablespoon at a time, until desired consistency.

Salad:

1. Combine all salad ingredients (except peanuts) in a bowl and toss well.

2. Arrange salad on a large plate. Drizzle dressing over salad, top with chopped peanuts.

Variations

In a hurry?  Use store-bought rotisserie chicken.

Notes

Depending on preferences, you may or may not use all of the salad dressing.

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