Description
This Thai crunch salad is packed with purple cabbage, edamame, bell peppers, carrots, cucumbers, and herbs, tossed in a creamy peanut dressing and topped with peanut-glazed chicken, peanuts, chow mein noodles, and sesame seeds. A colorful family-style dinner salad that’s a meal all on its own.
Ingredients
Units
Scale
Peanut Glazed Chicken
- 4 tbsp store-bought peanut sauce
- 1 lb boneless chicken thighs
- 2 tbsp olive oil
Peanut Salad Dressing
- 1/4 cup rice vinegar
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tsp sesame oil
- 1 tbsp fresh lime juice
Salad Mix-ins
- 1/2 small red cabbage, sliced
- 2 Red bell pepper, sliced
- 1 cup shredded carrots
- 1/2 cucumber, chopped
- 1/2 cup shelled damame
- 1/2 cup scallions, chopped
- 1 tbsp Sesame seeds
- 1/4 cup chopped cilantro
- 1/3 cup Chow mein noodles
- 1/4 cup roasted peanuts
Instructions
- Cut chicken thighs into bite-sized pieces. Add them to a medium mixing bowl and toss them in store-bought peanut sauce.
- Heat a skillet over medium heat; heat oil. Cook chicken until golden brown and cooked through. Internal temperature should be 165°F. Remove the cooked chicken from the heat and pour in a separate bowl. Set to the side while you make the rest of the salad.
- Add dressing mixture to a small high-powered blender. Blend until smooth.
- Slice red cabbage into thin shreds. We recommend using a mandolin for the cabbage if you have one. Chop bell peppers, cucumber, green onions, and cilantro.
- Add Cabbage, sliced bell peppers, shredded carrots, cucumber, scallions, edamame, cilantro, basil, chicken, peanuts and chow mein noodles to a large bowl. Add the crunchy toppings like chow mein and peanuts right before serving so that they remain crisp.
- Drizzle with peanut sauce and use large tongs or spoons to coat the salad evenly. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 15 minutes