Thai Crunch Chicken Peanut Salad

Name: Thai Crunch Chicken Peanut Salad
Cuisine: Asian, Thai
Ingredients: ⅓ cup creamy unsweetened peanut butter; ¼ cup coconut aminos; 2 tablespoons rice vinegar; 2 tablespoons toasted sesame oil; 1 tablespoon raw honey; 1 garlic clove, peeled; ½ teaspoon sea salt; 2 large boneless, skinless organic chicken breasts; 1 to 2 tablespoons avocado oil; ½ teaspoon sea salt (plus more, to taste); ¼ teaspoon freshly ground black pepper; 2 cups thinly sliced red cabbage; 2 cups thinly sliced green cabbage; 1 red bell pepper, stemmed, seeded, and thinly sliced; 1 yellow bell pepper, stemmed, seeded, and thinly sliced; 1½ cups snow peas, roughly chopped; 1 large carrot, peeled and shredded (about 1 cup); 1 cup chopped fresh cilantro leaves; ½ cup chopped scallions (white and light green parts); Juice of 1 lime; ½ cup crushed dry-roasted or raw peanuts, for serving

4 steps

If you're a die-hard crunchy salad lover, I created this one specifically for you. With tender shredded chicken (feel free to use leftover rotisserie chicken here), all the colorful veggies (remember: more colors = more vitamins and minerals necessary for immune function and energy production), and a beyond-delicious peanut dressing (fea-turing my love language, peanut butter), this salad is sure to be a hit with the whole family.

Updated at: Sun, 19 Jan 2025 16:55:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories466 kcal (23%)

Total Fat24.8 g (35%)

Carbs28.4 g (11%)

Sugars16.3 g (18%)

Protein35.7 g (71%)

Sodium1010.2 mg (51%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Make the dressing: In a high-speed blender, blend all the dressing ingredients plus 2 tablespoons of water until completely smooth.

Step 2

Make the salad: Cover the chicken breasts with parchment paper and beat them with a meat tenderizer (or rolling pin or small skillet, in a pinch) until they're ¼ to ½ inch thick.

Step 3

In a medium-sized skillet over medium heat, heat the oil. Season the chicken with the salt and pepper, and sear in the skillet for 2 to 3 minutes on each side. Cover the skillet and let the chicken steam until it's cooked through, about 5 minutes more. Remove the pan from the heat, transfer the chicken to a cutting board, and shred it, using two forks.

Step 4

Place the shredded chicken in a large bowl, add the remaining salad ingredients (except the peanuts), and toss well to combine. Pour the dressing over the salad and toss again to coat. Taste, and add more salt if needed. Chill for 30 minutes in the fridge, then serve with crushed peanuts.