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Thai Chicken Salad with Peanut Dressing

Thai Chicken Salad with Peanut Dressing – A 20-Minute Delight

Experience the vibrant flavors of Thai Chicken Salad with Peanut Dressing, ready in just 20 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Coleslaw Mix Substitutable with shredded cabbage if preferred.
  • 2 cups Shredded Cooked Rotisserie Chicken Using leftover chicken is ideal for speed and resourcefulness.
  • 1/2 cup Chopped Fresh Scallions Can replace with green onions if needed.
  • 1 medium Red Bell Pepper Other bell pepper colors can be used interchangeably.
  • 1/4 cup Chopped Peanuts Substitutions: any preferred nuts or seeds.
  • 1/4 cup Fresh Cilantro (optional) Omit if not liked; fresh parsley is a possible substitute.
  • 1/4 cup Fresh Basil (optional) Can use Thai basil for an authentic flavor.
  • Salt & Pepper For seasoning to taste.
For the Dressing
  • 1/2 cup Creamy Peanut Butter Avoid natural peanut butter for this recipe; use regular creamy PB.
  • 1/4 cup Water Add more if needed to thin it out.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 1 medium Lime Juice Lemon juice can be used as an alternative.
  • 1 tablespoon Honey Maple syrup is a good substitute for vegan options.
  • 1 tablespoon Toasted Sesame Oil Regular sesame oil can be mixed in if toasted is unavailable.
  • 1 teaspoon Fresh Ginger (grated) Use ground ginger in smaller quantity if fresh is not available.
  • 1/2 teaspoon Garlic Powder Alternatively, a small amount of fresh minced garlic can work.

Equipment

  • mixing bowl
  • whisk
  • salad tongs

Method
 

Step-by-Step Instructions
  1. In a medium bowl, add creamy peanut butter and whisk in water, ensuring a smooth consistency. Blend in soy sauce, lime juice, honey, toasted sesame oil, grated fresh ginger, and garlic powder until well incorporated.
  2. In a large mixing bowl, add coleslaw mix, followed by shredded rotisserie chicken. Toss in chopped fresh scallions and diced red bell pepper. Stir in chopped peanuts. Optionally, add fresh cilantro and basil.
  3. Pour the creamy peanut dressing over the chicken salad mixture. Using salad tongs, gently toss all ingredients together until nicely coated with the dressing.
  4. Taste the salad and season with salt and pepper. Transfer to serving bowls or a platter, serving immediately for the best texture.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 65mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

For meal prep, assemble salad ingredients without dressing and keep separately in the fridge. Add dressing just before serving to maintain freshness and crispness.

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