By Sasha Gordanier
In a large mixing bowl, combine the shredded chicken, cabbage, and carrots.
In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, olive oil, salt, and pepper until smooth to make the dressing.
Pour the dressing over the chicken and vegetable mixture. Toss well to ensure everything is coated evenly.
Add the chopped peanuts and fresh cilantro to the salad. Toss again gently to incorporate.
Transfer the salad to a serving platter or bowl. Garnish with additional peanuts if desired, and serve with lime wedges on the side for an extra tang.
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This Salad Thai Chicken recipe is ready in 20 minutes and features poached or grilled chicken, shredded, shredded cabbage, shredded carrots and other delicious ingredients. Contains 350 calories total.
In a large mixing bowl, combine the shredded chicken, cabbage, and carrots.
In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, olive oil, salt, and pepper until smooth to make the dressing.
Pour the dressing over the chicken and vegetable mixture. Toss well to ensure everything is coated evenly.
Add the chopped peanuts and fresh cilantro to the salad. Toss again gently to incorporate.
Transfer the salad to a serving platter or bowl. Garnish with additional peanuts if desired, and serve with lime wedges on the side for an extra tang.
Calories per Serving: 350
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