Thai Chicken Salad

Thai Chicken Salad

from savorytooth.com
20 min
5 servings

This chopped Asian salad has low carb fixings like shredded cabbage, carrots, chicken, peppers, and crunchy peanuts. A smooth, creamy dressing with peanut butter and sesame oil adds rich flavor and a bit of spiciness. For more delicious salads, visit Salad Recipes.

Ingredients

  • 1 (8-ounce) package raw coleslaw mix ((Note 1))
  • 3 cups shredded cooked chicken ((Note 2))
  • 5 scallions, thinly sliced ((Note 3))
  • 1 red bell pepper, cored, very thinly sliced lengthwise then cut in half widthwise
  • 1 jalapeño, very thinly sliced widthwise or diced ((Note 4))
  • 1/2 cup roasted peanuts, roughly chopped
  • 1/2 cup creamy peanut butter ((Note 5))
  • 1/4 cup toasted sesame oil
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon sriracha
  • 1 teaspoon table salt

Directions

  1. 1

    Prep Ingredients: Add all salad fixings to large bowl, big enough for tossing them. Set aside.

  2. 2

    Make Dressing: In medium microwave-safe bowl or measuring glass, add all peanut dressing ingredients except for sesame oil. Microwave uncovered until peanut butter is just softened, about 15 seconds at high power (Note 7). Whisk in sesame oil until very smooth and fully combined, about a minute.

  3. 3

    Toss Salad: Pour peanut dressing over salad fixings, tossing salad until well-mixed. Serve (Note 8).