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A colorful Chopped Thai Chicken Salad in a bowl with peanut dressing and crushed peanuts

Chopped Thai Chicken Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 4 cups napa cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrots , julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup green onions, sliced
  • 1/2 cup roasted peanuts, crushed
  • 1/3 cup creamy peanut butter
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon hone y
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic , minced
  • 1 teaspoon sriracha sauce
  • 2 tablespoons warm water

Instructions
 

  • In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, grated ginger, minced garlic, and sriracha.
  • Add warm water one tablespoon at a time to the dressing until it reaches a smooth, pourable consistency.
  • In a large mixing bowl, combine the shredded napa cabbage, red cabbage, julienned carrots, and sliced red bell pepper.
  • Add the shredded chicken, chopped cilantro, mint, and green onions to the vegetable base.
  • Pour the peanut dressing over the salad components and toss thoroughly to ensure even distribution.
  • Garnish the salad with crushed roasted peanuts immediately before serving for maximum texture.