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Crunchy Thai Chicken Salad with Creamy Peanut Dressing

A vibrant mound of thai chicken salad featuring shredded chicken, red cabbage, peppers, and a peanut dressing, topped with crushed peanuts.
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Make this fresh, flavorful Thai Chicken Salad featuring tender shredded chicken, crisp vegetables, and a rich, homemade peanut dressing. It is a satisfying meal perfect for lunch or light dinner.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded romaine lettuce
  • 2 cups shredded red cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts, for topping
  • 2 tablespoons crispy chow mein noodles (optional, for crunch)
  • For the Peanut Dressing:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sriracha or chili garlic sauce (adjust to taste)

Instructions

  1. Cook the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 6-8 minutes per side, until fully cooked (internal temperature reaches 165°F). Remove from heat, let rest for 5 minutes, then shred using two forks.
  2. Prepare the dressing: In a small bowl, whisk together peanut butter, warm water, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and sriracha until smooth. Add more warm water, one teaspoon at a time, if you need a thinner consistency.
  3. Assemble the salad base: In a large bowl, combine the shredded lettuce, red cabbage, julienned carrot, and sliced red bell pepper.
  4. Combine: Add the shredded chicken to the vegetables. Pour about half of the peanut dressing over the salad mixture. Toss gently until the ingredients are evenly coated. Add more dressing as needed to reach your desired level of coating.
  5. Finish and serve: Divide the salad among serving bowls. Top each serving with fresh cilantro, chopped peanuts, and crispy chow mein noodles, if using. Serve immediately.

Notes

  • For quick chicken, you can use pre-cooked rotisserie chicken, shredded.
  • This salad works well for meal planning; store the dressing separately and add it just before eating to keep the vegetables crisp.
  • If you are interested in structured eating plans, look into weight loss programs for guidance.

Nutrition

Find it online: https://blissbatter.com/thai-chicken-salad-recipe-peanut-dressing/