Description
A vibrant and refreshing salad combining tender chicken with a crispy medley of vegetables, all brought together by a creamy, nutty peanut dressing.
Ingredients
- 2 chicken breasts, sliced thinly
- 4 cups coleslaw mix (green cabbage, carrots)
- 1 cup red bell pepper, julienned
- 1 cup snap peas, trimmed
- 1/2 cup green onions, chopped
- 1/2 cup roasted peanuts, chopped (for topping)
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Water, as needed to thin out the dressing
Instructions
- Marinate the chicken: In a bowl, combine thinly sliced chicken with soy sauce. Let it rest for about 10 minutes to absorb the flavors.
- Cook the chicken: Heat a skillet over medium-high heat, add a little oil, and cook the marinated chicken until golden brown and cooked through (about 5-7 minutes). Set aside to cool.
- Prepare the slaw: In a large mixing bowl, combine coleslaw mix, red bell pepper, snap peas, and green onions. Toss well.
- Make the dressing: In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and a little water until smooth. Adjust the consistency by adding more water if necessary.
- Assemble the salad: Add the cooked chicken to the slaw mixture, pour the dressing over, and toss until everything is well coated.
- Serve: Top with chopped roasted peanuts for that added crunch!
Notes
Keep the dressing separate until you’re ready to eat for best texture. Great served with grilled shrimp or jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai