Thai Peanut Chicken Salad

Name: Thai Peanut Chicken Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian, Thai
Ingredients: 1 1/2 cups shredded green cabbage; 1 1/2 cups shredded purple cabbage; 1 cup shredded carrots; 1 red bell pepper, diced; 1/2 cup diced cucumber; 2 cups shredded chicken (rotisserie chicken or about 1 pound of boneless, skinless chicken breast or thighs); 1/2 cup roughly chopped cilantro; 1/4 cup sliced green onions; /4 cup crushed peanuts, for garnish; 1/4 cup peanut butter (4 tablespoons peanut butter powder, 2 tablespoons water); 2 tablespoon coconut aminos; 2 tablespoons water; 1 tablespoon lime juice; 2 teaspoons sugar free honey; 1 teaspoon sesame oil; Pinch crushed red pepper flakes optional

5 steps

Prep:10min

Updated at: Sat, 09 Aug 2025 04:04:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1508.6 kcal (75%)

Total Fat121 g (173%)

Carbs55.7 g (21%)

Sugars20.4 g (23%)

Protein72.5 g (145%)

Sodium591.9 mg (30%)

Fiber21.5 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

For The Salad

1 ½ cupsgreen cabbage

shredded

1 ½ cupspurple cabbage

shredded

1 cupshredded carrots

1red bell pepper

diced

½ cupcucumber

diced

2 cupschicken

shredded, rotisserie chicken or about 1 pound of boneless, skinless chicken breast or thighs

½ cupcilantro

roughly chopped

¼ cupgreen onions

sliced

4 cuppeanuts

crushed, for garnish

For the Peanut Dressing

¼ cuppeanut butter

4 tablespoons peanut butter powder, 2 tablespoons water

2 tablespooncoconut aminos

2 tablespoonswater

1 tablespoonlime juice

2 teaspoonssugar free honey

1 teaspoonsesame oil

crushed red pepper flakes

optional

Instructions

For the Peanut Dressing

Step 1

Blend all ingredients until smooth.

For the Salad

Step 2

add all ingredients but crushed peanuts to a large bowl and toss to combine.

Step 3

Then drizzle the peanut dressing over top and toss again.

Step 4

Top with crushed peanuts and serve.

Step 5

If you are planning to eat later, leave the dressing on the side and pour it over when you are ready to eat so that the cabbage doesn’t get soggy. This will last for 4-5 days in the refrigerator.