Description
A vibrant Thai-inspired salad with shredded chicken, cabbage, carrots, and mandarin oranges tossed in a tangy peanut-lime dressing. Light, crunchy, and packed with sweet, salty, and spicy flavors, this salad is perfect for quick weeknight meals or potlucks.
Ingredients
½ cup creamy peanut butter
¼ cup soy sauce (use tamari for gluten-free)
¼ cup chicken broth
2 tbsp lime juice
2 tbsp honey
1 tsp sriracha
¾ tsp garlic powder
½ tsp toasted sesame oil
½ tsp ground ginger
4 cups shredded chicken (rotisserie or poached)
4 cups green cabbage
1 cup red cabbage
1 red bell pepper (diced)
1 cup carrots (julienned)
1 can mandarin oranges (drained)
½ cup green onions
¼ cup chopped cilantro
½ cup honey-roasted peanuts
1/3 cup slivered almonds
Optional: crispy wonton strips, toasted sesame seeds, chow mein noodles
Instructions
Whisk peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ginger until smooth.
In a large bowl, combine cabbage, carrots, red bell pepper, mandarin oranges, green onions, and cilantro.
Add shredded chicken and pour dressing over the salad. Toss gently to coat.
Top with honey-roasted peanuts, slivered almonds, and optional toppings like wontons or noodles.
Notes
Use pre-sliced coleslaw mix to save time preparing vegetables
Customize with chow mein noodles for added texture
Store leftovers in an airtight container for up to 2 days (add dressing just before serving)