An easy and delicious chicken salad recipe with Thai inspired flavors!
Course
Salad
Cuisine
Thai
Keyword
Chicken, Peanut Butter
Prep Time20minutes
Cook Time20minutes
Servings4
Calories500kcal
AuthorErica Lea
Ingredients
For the Salad:
6cupsshredded cabbageabout half a head
1large carrotpeeled and shredded
2green onionssliced on the diagonal
1/4cupchopped fresh cilantroless if you don't care for cilantro
1avocadodiced
6chicken tenderloinscooked with a bit of salt and cut into small pieces (about 2 cups)
For the Dressing:
1/4cuppeanut butter
2tablespoonssoy sauce
2tablespoonswhite wine vinegar
1tablespoonfresh lime juice + a bit extra
1tablespoonevaporated cane juicemore if you're using unsweetened peanut butter
1/4teaspoonground ginger
Instructions
Toss all of the salad ingredients except for the chicken together gently in a large mixing bowl.
For the dressing, place all ingredients in a blender and blend until smooth. Taste and adjust seasonings if necessary.
To assemble:
Pour a bit of the salad dressing over the chicken, squeeze in a bit of lime juice and toss to combine. Toss chicken with salad ingredients. Pour dressing over salad and toss one more time. Serve immediately. Store any leftovers in the refrigerator (it will last for MAYBE a day, probably less).
DO AHEAD: Toss together all of the salad ingredients except for the avocado and chicken. Make the dressing. When ready to serve, mix in the avocado, chicken and dressing.