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Chicken Salad with Thai Peanut Dressing
Cook Time
15 mins
This crunchy, colorful salad is packed with healthy raw veggies and is delicious with a creamy decadent-seeming peanut dressing. Double or triple it to feed a crowd or to have leftovers for a gourmet lunch at work!
Course: Salad
Cuisine: Asian
Servings: 2 servings
Calories: 604 kcal
Peanut Dressing
  • 2 TB creamy peanut butter
  • 1 TB warm water
  • 2 tsp low-sodium soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp honey
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • ½ tsp kosher salt
  • Pinch cayenne pepper
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 medium red pepper thinly sliced (1 cup)
  • 1 cup thinly sliced cucumber
  • ¼ cup thinly sliced red onion
  • ¼ cup fresh mint minced, plus additional for garnish
  • Cooking spray
  • 4 frozen chicken tenders I use Foster Farms
  • 2 TB chopped scallion for garnish
  1. Whisk together all dressing ingredients and keep at room temperature. Toss together cabbage, carrots, pepper, cucumber, onion, and mint. Divide evenly across serving bowls.

  2. Spray a nonstick skillet or grill pan with cooking spray and heat over medium-high heat. Cook tenders until cooked through, approximately 15 minutes. Place on top of salad. Drizzle salads evenly with peanut dressing and garnish with scallions and additional mint.

Recipe Notes

This salad is easily prepared ahead and is just as delicious served with cooked, chilled chicken.The peanut dressing can be made up to 3 days ahead. To speed prep substitute bagged cole slaw mix for the cabbage and carrots and use bottled minced ginger and garlic.

Nutrition Facts
Chicken Salad with Thai Peanut Dressing
Amount Per Serving
Calories 604 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 4g 20%
Cholesterol 128mg 43%
Sodium 2010mg 84%
Potassium 1972mg 56%
Total Carbohydrates 48g 16%
Dietary Fiber 11g 44%
Sugars 30g
Protein 55g 110%
Vitamin A 518.6%
Vitamin C 239.5%
Calcium 13%
Iron 20.2%
* Percent Daily Values are based on a 2000 calorie diet.

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