Thai Chicken Salad
Turn up your salad game with a Thai Chicken Salad. A filling salad topped with chicken, veggies, and a peanut dressing to make it hearty and full of flavor!
Servings: 4
Ingredients
Salad
- 16 oz bag coleslaw mix
- 3 cups cooked shredded chicken
- 1 cup chopped bell pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced green onions
- 1/2 cup sliced almonds
- 1/2 cup wonton strips
Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup rice wine vinegar
- 3 Tablespoons honey
- 3 Tablespoons low-sodium soy sauce
- 2 Tablespoons lime juice
- 2 Tablespoons fresh ginger grated
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup water approximately
Instructions
- In a large bowl toss together coleslaw mix, chicken, bell pepper, cilantro and green onions.
- In a separate bowl or liquid measuring cup whisk together the ingredients for the dressing. Add the water a little bit at a time to get your desired consistency.
- Before serving add about half of the dressing to the salad and mix together.
- Top with almonds and wontons strips and serve, with the rest of the dressing on the side if necessary.
Notes
If you will not eat all of the salad at one time, do not toss with dressing. Leave separate and store in the fridge until the next day.
Nutrition
Serving: 1g | Calories: 467kcal | Carbohydrates: 21g | Protein: 26g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 23g | Cholesterol: 63mg | Sodium: 680mg | Fiber: 6g | Sugar: 8g
