Description
A vibrant and healthy Thai Chicken Salad featuring a refreshing slaw mix, colorful bell peppers, tender cooked chicken, apple, and edamame, all tossed in a light and flavorful peanut-lime dressing. This quick and easy recipe is perfect for a nutritious lunch or dinner, offering a delightful balance of sweet, tangy, and spicy flavors with a satisfying crunch.
Ingredients
Scale
Salad
- 5 heaping cups slaw mix
- ½ small red bell pepper, stemmed, seeded, and thinly sliced
- ½ small yellow bell pepper, stemmed, seeded, and thinly sliced
- 3 cups cooked chicken breast, shredded or diced (approximately 1 lb)
- 1 honey crisp apple, chopped
- ½ cup shelled edamame, thawed if frozen
- ½ cup cilantro leaves
- ½ cup scallion greens, chopped
- ¼ cup dry roasted peanuts, roughly chopped
- Toasted sesame seeds, for garnish
Peanut-Lime Dressing
- ½ cup PBfit peanut butter powder (or PB2)
- ¼ cup lime juice
- 3 tablespoons water
- 4 teaspoons low sodium soy sauce (or gluten-free tamari)
- 4 teaspoons maple syrup (or sugar free alternative)
- 1 ½ tablespoons toasted sesame oil (or avocado oil)
- 2 to 3 teaspoons sriracha (or sambal oelek, omit if you prefer no spice)
- 2 teaspoons grated ginger (or ginger paste)
Instructions
- Prepare the Dressing: In a medium mixing bowl, combine PBfit peanut butter powder, fresh lime juice, water, low sodium soy sauce, maple syrup, toasted sesame oil, sriracha, and grated ginger. Whisk vigorously until the mixture is smooth and emulsified, ensuring the dressing is well blended and flavorful.
- Assemble the Salad: In a large bowl or divide into 4 meal prep containers, add the slaw mix, thinly sliced red and yellow bell peppers, shredded or diced cooked chicken breast, chopped honey crisp apple, thawed shelled edamame, fresh cilantro leaves, and chopped scallion greens. Mix gently to distribute the ingredients evenly.
- Add Dressing and Garnish: If serving immediately, drizzle the peanut-lime dressing over the salad mixture, then sprinkle the roughly chopped dry roasted peanuts and toasted sesame seeds on top for added texture and flavor. Toss gently to coat or serve as is for presentation. For meal prepping, keep the dressing in separate small containers and add just before serving to preserve freshness and crunch.
Notes
- Use gluten-free tamari instead of soy sauce for a gluten-free option.
- To reduce spice, omit or reduce sriracha according to taste.
- Freshly grated ginger enhances the dressing’s brightness but ginger paste is a convenient substitute.
- For added crunch, consider adding shredded carrots or sliced cucumbers.
- This salad is best eaten fresh but components can be prepped ahead and assembled before serving.
