Clean recipe · skinnytaste.com
Thai Chicken Salad with Light Peanut-Lime Dressing
This high-protein, Thai-inspired chicken salad is made with crunchy slaw, edamame, fresh herbs, roasted peanuts, and a light peanut-lime dressing—perfect for lunch or meal prep.
Original recipe: skinnytaste.com
- Yield:
- 4 servings
- Prep:
- 20 min
- Total:
- 20 min
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Ingredients
- 5 heaping cups slaw mix
- ½ small red bell pepper (stem and seeds removed and thinly sliced)
- ½ small yellow bell pepper (stem and seeds removed and thinly sliced)
- 3 cups cooked chicken breast (shredded or diced* (1 lb))
- 1 honey crisp apple (chopped)
- ½ cup shelled edamame (if frozen, thawed)
- ½ cup cilantro leaves
- ½ cup scallion greens (chopped)
- ¼ cup dry roasted peanuts (roughly chopped)
- toasted sesame seeds (for garnish)
- 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)
- 1 ½ tablespoons toasted sesame oil (or avocado oil)
- 2 to 3 teaspoons sriracha ( or sambal oelek, omit if you don’t like spice)
- 2 teaspoons grated ginger ( or ginger paste)
Instructions
- To make the dressing, add all of the ingredients to a medium mixing bowl and whisk until smooth.
- To a large bowl or 4 meal prep bowls add or divide the slaw mixture, bell peppers, chicken, apple, edamame, cilantro and scallions.
- If serving right away, drizzle with the dressing, peanuts and sesame seeds. If meal prepping, transfer dressing to small containers and toss when ready to serve.