Easy

Thai Peanut Chicken Salad

Name: Thai Peanut Chicken Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 3 cups cooked chicken, shredded; 2 cups purple cabbage, shredded; 1 cup carrots, shredded; 1 cup edamame, shelled; 0.5 cup cilantro, chopped; 3 stalks green onions, sliced; 0.25 cup roasted peanuts, chopped; 3 tbsp natural peanut butter; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey; 1 piece lime, juiced; 1 tsp fresh ginger, grated; 1 clove garlic, minced

(579)

20 min4450 cal

Shredded chicken, crunchy purple cabbage, shredded carrots, edamame, cilantro, green onion, and a peanut dressing that you'll want to put on everything — your salad, your rice, your fingers. This is the lunch salad that makes coworkers in the office stop and ask what you're eating, because the aroma of peanut butter, sesame, ginger, and lime fills the break room the moment you open the container. The dressing takes three minutes to whisk together: peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, and minced garlic. It's thick, nutty, slightly spicy, and keeps in the fridge for a week. The salad itself is all crunch — nothing wilts, nothing gets soggy, which makes it ideal for meal prep.

Ingredients

Servings:

Instructions

Nutrition Per Serving

Calories450 kcal

Protein35 g

Fat22 g

Carbs28 g

Fiber6 g

Sugar12 g

Sodium680 mg

Pro Tips

💡Use natural peanut butter for the dressing — the processed kind with added sugar and palm oil makes the dressing taste artificial.
💡If you're allergic to peanuts, sunflower seed butter works as a substitute and the salad still tastes excellent.
💡For meal prep, keep the dressing in a separate container and toss right before eating to keep everything crunchy.

Variations

🔄Add rice noodles for a heartier, noodle-salad version.
🔄Swap chicken for crispy tofu for a vegetarian version.
🔄Spicy version: add 1 teaspoon of Sambal Oelek or chili garlic sauce to the dressing.