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A vibrant Chicken Thai Crunch Salad with shredded cabbage, fresh herbs, and a peanut-lime dressing.

Chicken Thai Crunch Salad — With Essential Peanut-Lime Dressing Tip

This vibrant Chicken Thai Crunch Salad is packed with colorful vegetables and tender chicken, all brought together by an essential peanut-lime dressing. It's a perfect meal for a light yet satisfying lunch or dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • medium bowl
  • large mixing bowl
  • tongs

Ingredients
  

For the Salad:

  • 2 cups cooked chicken breast shredded or diced
  • 4 cups green cabbage thinly sliced
  • 2 cups red cabbage thinly sliced
  • 1 cup shredded carrots
  • 1 red bell pepper thinly sliced
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 1/4 cup roasted peanuts chopped (for garnish and crunch)
  • 2 green onions thinly sliced (for garnish)
  • 1/2 cup cooked edamame or snap peas Optional: for extra protein/crunch

For the Peanut-Lime Dressing:

  • 1/4 cup natural peanut butter creamy or crunchy
  • 2 tablespoons lime juice freshly squeezed is best!
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1/2 teaspoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes optional, for a little heat
  • 2-4 tablespoons warm water to thin to desired consistency

Instructions
 

Cook and Prep

  • Cook the chicken breast until done, then cool and shred or dice it.
  • Thinly slice both green and red cabbage, shred carrots, slice red bell pepper and green onions, and chop fresh cilantro and mint.

Make the Dressing

  • Whisk together peanut butter, lime juice, soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a medium bowl.
  • Gradually add 2-4 tablespoons of warm water while whisking until the dressing is smooth and pourable.

Assemble and Serve

  • Combine the shredded chicken, sliced cabbages, shredded carrots, red bell pepper, cilantro, and mint in a large mixing bowl.
  • Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
  • Transfer to a serving platter, garnish with chopped roasted peanuts and green onions, and serve immediately.

Notes

For a spicier kick, increase the amount of red pepper flakes or add a dash of sriracha to the dressing. You can also customize the vegetables based on your preference or what's in season, such as adding cucumber or shredded broccoli. This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. If storing, it's best to keep the dressing separate and add it just before serving to maintain the crunch of the vegetables.