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A vibrant Chicken Thai Crunch Salad with shredded cabbage, fresh herbs, and a peanut-lime dressing.

Chicken Thai Crunch Salad with Peanut-Lime Dressing

A vibrant and flavorful Chicken Thai Crunch Salad featuring a medley of fresh vegetables, tender chicken, and a zesty peanut-lime dressing. Perfect for a light and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Medium bowl
  • Whisk
  • Large mixing bowl

Ingredients
  

Salad

  • 2 cups cooked chicken shredded or diced
  • 4 cups green cabbage thinly sliced
  • 2 cups red cabbage thinly sliced
  • 1 large carrot julienned or grated
  • 1 red bell pepper thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped roasted peanuts for garnish
  • 1 cup cooked rice vermicelli noodles Optional: , cooled

Peanut-Lime Dressing

  • 1/2 cup natural creamy peanut butter
  • 3 tablespoons lime juice about 2 limes
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 1/4 teaspoon red pepper flakes or more, to taste
  • 2-4 tablespoons hot water to thin

Instructions
 

Prepare the Dressing

  • Whisk together peanut butter, lime juice, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes in a medium bowl until smooth.
  • Gradually add hot water, 1 tablespoon at a time, until the dressing reaches your desired pourable consistency; taste and adjust seasonings.

Prepare Chicken and Vegetables

  • Shred or dice your cooked chicken into bite-sized pieces.
  • Thinly slice both green and red cabbage, julienne or grate the carrot, and thinly slice the red bell pepper.
  • Chop the fresh cilantro and mint.

Assemble and Serve

  • In a large mixing bowl, combine the shredded chicken, green and red cabbage, carrot, red bell pepper, and optional vermicelli noodles.
  • Sprinkle the chopped cilantro and mint over the salad ingredients.
  • Pour about half to two-thirds of the peanut-lime dressing over the salad and gently toss until well coated.
  • Garnish with chopped roasted peanuts just before serving, adding more dressing if desired.

Notes

For meal prep, store the dressing separately and add it just before serving to prevent the salad from getting soggy.