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A colorful bowl of Thai Peanut Chicken Salad with shredded cabbage, carrots, and peanut dressing.
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High Protein Thai Peanut Chicken Salad

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 600 g chicken breast, boneless and skinless
  • 100 g red cabbage, shredded
  • 100 g green cabbage, shredded
  • 2 medium carrots , julienned
  • 1 red bell pepper, sliced into thin strips
  • 0.5 cup edamame , shelled and cooked
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup green onions, sliced
  • 0.25 cup roasted peanuts, crushed
  • 0.25 cup creamy peanut butter
  • 2 tbsp low -sodium soy sauce
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 1 clove garlic , minced
  • 1 tbsp hone y

Instructions

  • Poach chicken breast in simmering water until internal temperature reaches 74C (165F).
  • Remove chicken, allow to cool for 5 minutes, then shred or dice into bite-sized pieces.
  • In a large mixing bowl, combine shredded red and green cabbage, julienned carrots, sliced red pepper, and edamame.
  • In a separate small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, ginger, garlic, and honey until smooth.
  • Slowly add 1 to 2 tablespoons of warm water to the dressing while whisking until the desired pouring consistency is achieved.
  • Add the prepared chicken to the vegetable bowl.
  • Pour the peanut dressing over the salad and toss thoroughly to coat all ingredients.
  • Garnish with chopped cilantro, green onions, and crushed peanuts immediately before serving.