Ingredients
Scale
- Dressing:
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha (or hot sauce)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- Salad:
- 4 cups shredded chicken
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 red bell pepper, diced
- 1 cup carrots, julienned
- 1 (11 oz) can mandarin oranges, drained
- 1/2 cup green onions
- 1/4 cup cilantro, chopped
- 1/2 cup honey roasted peanuts
- 1/3 cup slivered almonds
- Optional: Chow Mein noodles, crispy wonton strips, sesame seeds
Instructions
- Combine all dressing ingredients in a bowl or food processor and mix until smooth. Chill until ready to use.
- Prepare all salad ingredients and add them to a large bowl.
- When ready to serve, pour dressing over the salad gradually and toss until evenly coated.
- Serve immediately for best freshness and crunch.
Notes
- To make shredded chicken: simmer chicken breasts gently for 15–20 minutes, then shred with forks.
- Use coleslaw mix as a shortcut instead of shredding cabbage and carrots.
- Rotisserie chicken works great to save time.
- Do not add dressing until serving to keep salad crisp.
- Sriracha adds flavor more than heat; adjust to taste.
- Store leftovers up to 2 days, though best served fresh.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 459
- Sugar: 17 g
- Sodium: 866 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 37 g
- Cholesterol: 70 mg