Ingredients
Scale
- 4 cups shredded chicken
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 red bell pepper, diced
- 1 cup carrots, julienned
- 1 cup mandarin oranges (drained and dried)
- 1/2 cup green onions, sliced
- 1/4 cup cilantro leaves, chopped
- 1/2 cup honey roasted peanuts
- 1/3 cup slivered almonds
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha
- 3/4 teaspoon garlic powder
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
Instructions
- Place all dressing ingredients into a food processor or large mixing bowl and whisk vigorously until smooth.
- Cover the dressing and refrigerate to allow flavors to meld.
- In a large bowl, combine shredded cabbage, carrots, bell pepper, and cooked chicken.
- Toss the salad base thoroughly to ensure even distribution.
- Add mandarin oranges, green onions, and fresh cilantro to the bowl.
- Drizzle with the prepared dressing and toss gently to coat right before serving.
- Top the salad with honey roasted peanuts and slivered almonds for extra crunch.
Notes
- Store the dressing separately from the salad greens to prevent wilting if not serving immediately.
- You can use any leftover rotisserie chicken to save even more time.
- The dressing will keep in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Chicken
- Method: Mixing
- Cuisine: Thai-inspired