Crunchy Thai Chicken Salad, Ginger Peanut Dressing
This Thai Chicken Salad is loaded with flavor from chicken breast, crunchy vegetables and a peanut ginger dressing made with pantry staples like soy sauce, olive oil, lime juice, and a little sesame oil! It's easy to make, full of nutrition and a high protein option to meal prep for the week! Add it to a wrap or sandwich or serve it with crackers or chips.
Equipment
- 1 food processor (optional)
Ingredients
- 2 cups cooked chicken breast, shredded (about 1 lb chicken)
- ½ red bell pepper, chopped
- ½ cup green cabbage, chopped
- ½ cup purple cabbage, chopped
- ½ cup carrots, grated
- 3 sprigs green onions, chopped (about ¼ cup)
- 2 tablespoon fresh mint, chopped
- 2 tablespoon fresh cilantro, chopped
- 2 tablespoon peanuts, chopped
Dressing Ingredients
- 2 tablespoon fresh lime juice
- ½ tablespoon extra virgin olive oil
- ½ tablespoon sesame oil
- ½ tablespoon low sodium soy sauce
- ½ tablespoon pure maple syrup
- ½ tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger)
- 1 cloves garlic, grated (or ¼ teaspoon garlic powder)
- ¼ teaspoon red pepper flakes
- 1 tablespoon peanut butter
Instructions
- Preheat the oven to 400℉ (200°C). Line a small baking sheet with parchment paper. Coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C). Let the chicken cool and shred.
- Make the dressing by either stirring the ingredients in a small bowl, shaking them in a mason jar, or adding the ingredients to a food processor or blender and blending until smooth.
- While the chicken is baking, chop the cabbage, carrots, red bell pepper, green onion, mint, cilantro, and peanuts. Add everything to a large bowl including the vegetables, herbs, and shredded chicken.
- Pour the dressing on top and give everything a good toss. Add more salt to taste
- Hint: I like to shred my chicken by pulsing it in a food processor.
Video
Notes
Expert Tips
- A small amount of peanut butter added to the dressing goes a long way in this recipe! It also helps the dressing emulsify a bit better. With that said, you can totally leave the peanut butter out. It still tastes great (I've tried it!)
- I like to finely chop the vegetables for this recipe so I get a little bit of everything in every bite.
- If you or someone you are serving doesn't like cilantro, replace it with parsley or leave it out. The meal will still have plenty of flavor.
- Give the chicken salad a taste about 5-10 minutes after combining everything and add more salt to taste as needed.
- Refrigerator - store leftover salad in an airtight container in the refrigerator for up to 3-4 days.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 cupCalories: 210kcalCarbohydrates: 9gProtein: 25gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgFiber: 2g
Tried this recipe?Let us know how it was!