This Thai Chicken Salad is a delightful fusion of flavors that will tantalize your taste buds. The combination of sweet, spicy, sour, salty, and savory elements creates a harmonious and refreshing dish that is sure to appeal to a wide range of palates. The creamy peanut butter-based dressing, infused with the bold notes of soy sauce, lime juice, and sriracha, perfectly complements the crisp and crunchy vegetables, juicy shredded chicken, and the sweet burst of mandarin oranges. This salad is a perfect choice for health-conscious individuals who appreciate bold and vibrant flavors, as well as those seeking a satisfying and nutritious meal that can be enjoyed any time of the day.
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Ingredients
1/2 tsp(s) toasted sesame oil
Salad
4 cup(s) shredded chicken
4 cup(s) green cabbage, shredded
1 cup(s) red cabbage, shredded
1 cup(s) carrots, julienned
11 oz(s) mandarin oranges, drained and patted dry
1/4 cup(s) cilantro, roughly chopped
1/2 cup(s) honey roasted peanuts
1/3 cup(s) slivered almonds
Instructions
1. In a medium-sized bowl, combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger. Whisk the ingredients together until the dressing is smooth and well-combined. Put in fridge to chill.
2. In a large salad bowl, add the shredded chicken, green cabbage, red cabbage, diced red bell pepper, julienned carrots, drained and patted dry mandarin oranges, green onions, roughly chopped cilantro, honey roasted peanuts, and slivered almonds.
3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
4. Serve the Thai Chicken Salad immediately, or refrigerate it until ready to serve but wait to put the dressing on.
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