Thai Chicken Salad

Thai Chicken Salad combines cooked diced chicken with cabbage, carrots, bell pepper, green onions, edamame, and roasted peanuts, drizzled with a delicious homemade peanut dressing.

📝 Ingredients

• 1/2 cup creamy peanut butter
• 3 tablespoons fresh lime juice
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, pressed
• 1 teaspoon toasted sesame oil
• 2-3 pinches red pepper flakes
• 2-3 tablespoons cold water
• 4 cups shredded green cabbage
• 2 1/2 cups diced cooked chicken
• 2 large carrots, peeled and cut into matchsticks
• 1 medium red bell pepper, diced
• 4 green onions, thinly sliced
• 1 cup frozen edamame, thawed
• 1/2 bunch cilantro, chopped
• 2/3 cup honey roasted peanuts
• 2 tablespoons toasted sesame seeds
• wonton strips ((optional))

👨‍🍳 Instructions

1. 1Whisk the peanut butter, lime juice, soy sauce, honey, ginger, garlic, sesame oil, and red pepper flakes in a medium bowl. Whisk in 2-3 tablespoons of water, 1 tablespoon at a time, until the desired consistency is reached.
2. 2Assemble the cabbage, chicken, carrots, red bell pepper, green onions, edamame, cilantro, honey roasted peanuts, and toasted sesame seeds in a large bowl.
3. 3Drizzle with the peanut dressing and toss to coat. Top with the wonton chips.