Description
A vibrant, nutrient-packed salad combining tender shredded chicken, crisp slaw, and a creamy Thai peanut dressing. Perfect for quick meals or lunch prep, this dish balances bold flavors and textures with healthy simplicity.
Ingredients
2 cups shredded cooked chicken (rotisserie, baked, or steamed)
1 cup slaw mix (green or red cabbage, carrots, bell peppers)
1 cup broccoli slaw
1/2 cup Thai peanut butter sauce (store-bought or homemade)
2 tablespoons lime juice
4 cilantro leaves, chopped
2 tablespoons chopped unsalted peanuts
1 cucumber, julienned
Instructions
Whisk lime juice into the Thai peanut dressing and refrigerate for 10 minutes.
In a large bowl, combine slaw mix, broccoli slaw, and cucumber.
Toss with half the dressing, then add shredded chicken and mix gently.
Top with remaining dressing, chopped cilantro, and peanuts before serving.
Notes
For a vegetarian version, substitute chicken with tofu or chickpeas.
Dressing will thicken in the fridge—loosen with a splash of water or coconut milk.
Store leftovers in an airtight container for up to 4 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg