Description
This vibrant Chopped Thai Chicken Salad Peanut Lime is perfect for an easy lunch or quick lunch packed with crunchy salad ingredients and a flavorful thai peanut dressing. It’s great for lunch ideas and meal prep.
Ingredients
Scale
- 1 large clove of garlic
- ⅓ cup creamy peanut butter
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons freshly-squeezed lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons sunflower oil OR another light vegetable oil
- 1 teaspoon sesame oil regular or toasted
- ¼ teaspoon sriracha
- Warm water 1 teaspoon at a time to thin dressing to desired consistency only if needed
- 16 ounces chopped Napa cabbage OR hearts of romaine OR a combo of the two
- 3 to 4 cups chopped or shredded cooked chicken
- 1 ½ cups thinly sliced red bell peppers OR multi-colored mini sweet peppers
- 1 ½ cups julienned or shredded carrots
- cilantro leaves chopped or torn
- chopped salted peanuts
- sesame seeds
- and lime wedges
Instructions
- Mince the garlic finely using a small food processor or blender.
- Add peanut butter, honey, soy sauce, lime juice, rice vinegar, sunflower oil, sesame oil, and sriracha to the processor and blend until completely smooth.
- If the dressing feels too thick, gradually add warm water one teaspoon at a time and blend until you reach your preferred consistency.
- Taste the dressing and modify seasoning by adding more soy sauce for saltiness, honey for sweetness, or sriracha for heat if desired.
- Put the chopped Napa cabbage into a large bowl, then layer the chicken, peppers, and carrots on top.
- Pour dressing over the salad, toss everything gently to combine, then garnish with cilantro leaves, salted peanuts, sesame seeds, and fresh lime juice before serving.
Notes
- Heads of Napa cabbage can vary in size, so I recommend weighing it when you buy it to determine if it’s around 1 pound or if it’s much heavier in which case you may not want to use the whole thing
- When I made this salad I needed to use up a 7-ounce tub of hearts of romaine that was nearing its expiration date in my fridge
- To that I added ½ of a Napa cabbage chopped which brought the total amount of my salad greens to about 16 ounces
- I used a small rotisserie chicken
- Once shredded and chopped it measured 3 ½ cups
- Alternatively you may bake or grill 3 large OR 4 medium-sized chicken breasts to use in this recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 169kcal
- Sugar: 6g
- Sodium: 108mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 32mg