Thai Peanut Chicken Salad

A crunchy, refreshing salad with shredded chicken, purple cabbage, and julienned vegetables tossed in a luscious creamy peanut dressing.

20 min total Base: 4 servings 350 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Cooked shredded chicken breast — quantities stay the same regardless of serving count.

Cooked shredded chicken breast

400 g(fixed)

Purple cabbage

2 cups

Carrots

2 medium

Cucumber

1 medium

Fresh mint leaves

0.5 cup

Crispy wonton strips

1 cup

Peanut butter

3 tablespoons

Lime juice

2 tablespoons

Soy sauce

2 tablespoons

Honey

1 tablespoon

Sesame oil

1 teaspoon

Chili flakes

0.5 teaspoon

In a blender or food processor, combine peanut butter, lime juice, soy sauce, honey, sesame oil, and chili flakes. Blend until smooth and creamy.

In a large bowl, combine shredded chicken, purple cabbage, carrots, and cucumber.

In a small bowl, whisk together the peanut butter dressing until well combined. Add 2-3 tablespoons of warm water to loosen the dressing if needed.

Pour the peanut butter dressing over the chicken and vegetable mixture, and toss until everything is evenly coated.

Just before serving, top the salad with fresh mint leaves and crispy wonton strips.

Taste and adjust the seasoning as needed. You can add more lime juice, soy sauce, or honey to taste.

💡 Chef's Tip

For extra protein, add edamame. The dressing keeps in the fridge for up to 5 days.

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