Description
A vibrant, no-cook Thai-inspired salad with tender chicken, crisp cabbage, and fragrant peanut dressing. Balanced sweet, salty, and spicy flavors transport you to a Bangkok street market in 20 minutes or less.
Ingredients
3–4 cups shredded rotisserie chicken (or grilled chicken)
2 cups shredded red cabbage
1 cup julienne carrots
1/2 cup crushed chow mein noodles
1/4 cup chopped cilantro
2 tbsp chopped roasted peanuts
2 tbsp toasted sesame seeds (optional)
1/3 cup creamy peanut butter
2 tbsp lime juice
2 tsp honey
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp chili crisp (non-alcoholic)
1 clove garlic, minced
Instructions
Shred and refrigerate chicken (if using rotisserie). In a large bowl, combine cabbage, carrots, chow mein noodles, and cilantro.
In a separate bowl, whisk peanut butter, lime juice, honey, soy sauce, chili crisp, and minced garlic until smooth. Adjust consistency with water if needed.
Toss salad with dressing until evenly coated. Top with chopped peanuts, sesame seeds, and additional cilantro.
Notes
Use non-alcoholic chili crisp for halal compliance.
Substitute tofu or skip chicken for a vegan version.
Store dressing separately for meal prepping.
Adjust chili crisp quantity to control spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 12g
- Sodium: 1050mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 110mg