Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Freshness and quality make all the difference, just like my mom always said when she transformed basic ingredients into unforgettable meals.
- 2 cups cooked, shredded chicken
- 1 cup shredded cabbage
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
If you’re looking for variations, swap the chicken for tofu to make it vegetarian, or add a dash of sriracha for extra heat!
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and grated ginger until smooth and creamy.
- In a large mixing bowl, combine the shredded chicken, cabbage, bell pepper, carrot, and cilantro.
- Pour the peanut dressing over the salad ingredients and toss until everything is well-coated.
- Transfer the salad to a serving dish and sprinkle with chopped peanuts for an added crunch.
- Serve immediately or refrigerate for up to 2 hours to let the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Thai Peanut Chicken Salad, recipe, cooking, food
