Thai Peanut Chicken Salad
Thai Peanut Chicken Salad is a veggie packed, crunchy salad smothered with a tangy, sweet and spicy peanut dressing for a delicious summer lunch or dinner!
Ingredients
- 3 cups pre-shredded coleslaw mix
- 1 cup rotisserie chicken shredded or diced
- 1 cup English cucumber diced
- 1/2 cup red bell pepper diced
- 2 green onions chopped
- 1/4 cup cilantro chopped
- 1/4 cup peanuts crushed
Dressing:
- 1/4 cup peanut butter
- 2 Tbsp honey
- 2 Tbsp rice vinegar
- 2 Tbsp soy Sauce
- 1 Tbsp lime juice
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tsp minced garlic
- 1 tsp dried ginger
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes
Instructions
- In a large mixing bowl, add the coleslaw mix, rotisserie chicken, cucumber, red pepper, green onions, cilantro, and peanuts.
- For the dressing, in a small mixing bowl, add the peanut butter, honey, rice vinegar, soy sauce, lime juice, sesame oil, sesame seeds, minced garlic, ginger, salt, pepper and red pepper flakes. Whisk well until creamy and completely combined.
- Pour the dressing over the salad and toss until well combined then eat immediately!
Notes
A couple of tips for this recipe:
- You can substitute oven roasted turkey for the rotisserie chicken, or any cooked chopped or shredded chicken!
- If you are not a big sesame oil fan, you can replace it with plain olive oil, however, for us that is the little something that makes all the difference!
- If you want a spicier dressing, you can add more red pepper flakes.
- Not a cilantro lover? Try fresh parsley instead, or leave it out all together.
- If you want to add some other veggies, try shaved raw Brussels sprouts, snow peas, extra shredded carrot or even raw broccoli!
- This salad is best eaten as soon as the dressing is poured over the salad, so you can make ahead, but keep the dressing in a separate bowl or jar until you want to eat it.