• Lisa Jarvis

Thai Chicken Salad with Peanut Dressing


I love a good salad and I like to try different kinds! One of my favorites is a thai salad with peanut dressing! Yum! This one turned out great! You can adjust the amount of heat by how much red pepper flakes and sriracha you add. This is delicious!

Here’s what you need:

Salad:

4 cups sliced grilled chicken OR shredded cooked chicken ( I used grilled)

1 16 oz bag cole slaw mix ( cabbage and carrots)

1 cup frozen edamame, thawed

1 cup chopped fresh cilantro (or to taste)

1/3 cup sliced green onion or chopped red onion

1/3 cup chopped peanuts

Juice of one lime

1/4 -1/2 t red pepper flakes (to taste)

a little salt to taste


Peanut Dressing:

1/3 cup smooth peanut butter

1/4 cup lower sodium soy sauce

1/4 cup sesame oil

2 T rice vinegar

1 t to 1 T sriracha sauce (to taste)

2 T honey

1 t fresh ginger, minced

1/2 t minced garlic

a little water to thin if needed

extra chopped peanuts to garnish

won ton strips to garnish (optional)


Toss all of the salad ingredients together in a large bowl. Place all of the dressing ingredients in a food processor except the water. Pulse the dressing ingredients until smooth and slowly add a small amount of water until it’s desired consistency. It should be a little thick. Toss dressing a little at a time into salad. You may not use it all. Top with garnishes and serve!

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