Description
This vibrant Thai Chicken Salad with Light Peanut-Lime Dressing is a refreshing, nutrient-packed meal perfect for a quick lunch or light dinner. Featuring a crunchy slaw mix, colorful bell peppers, tender cooked chicken, crisp apple, edamame, and fresh herbs, all brought together by a zesty and creamy peanut-lime dressing, this salad bursts with bold flavors and satisfying textures. It’s easy to assemble in just 20 minutes and can be enjoyed immediately or prepped ahead for convenient meals throughout the week.
Ingredients
Scale
Salad Ingredients
- 5 heaping cups slaw mix
- ½ small red bell pepper, stem and seeds removed, thinly sliced
- ½ small yellow bell pepper, stem and seeds removed, thinly sliced
- 3 cups cooked chicken breast, shredded or diced (about 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
Dressing Ingredients
- 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 syrup)
- 1½ tablespoons toasted sesame oil (or avocado oil)
- 2 to 3 teaspoons sriracha (or sambal oelek, omit for less spice)
- 2 teaspoons grated ginger (or ginger paste)
Instructions
- Make the Dressing: In a medium mixing bowl, combine the peanut butter powder, lime juice, water, low sodium soy sauce, maple syrup, toasted sesame oil, sriracha, and grated ginger. Whisk vigorously until the dressing is smooth and well blended.
- Prepare the Salad Base: In a large bowl or divide evenly 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. Toss gently to combine the ingredients evenly.
- Serve or Store: If serving immediately, drizzle the prepared dressing over the salad, then sprinkle with roughly chopped dry roasted peanuts and toasted sesame seeds as garnish. Toss lightly if desired before serving. If meal prepping, transfer the dressing to small containers and keep separate from the salad. Toss with the dressing just before eating to maintain freshness and texture.
Notes
- Use gluten-free tamari to make this recipe gluten free.
- To reduce spice, omit or reduce the amount of sriracha.
- For a vegetarian version, substitute the chicken with baked tofu or chickpeas.
- Leftover dressing can be stored in the refrigerator for up to 5 days.
- Make sure to thaw frozen edamame fully before adding to the salad for best texture.
