Thai Chicken Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded cabbage and chicken topped with fresh vegetables, almonds, crispy wontons, and a peanut-ginger dressing. This filling salad brings bold Thai flavors with satisfying texture and heat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 oz bag coleslaw mix
- 3 cups cooked shredded chicken
- 1 cup chopped bell pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced green onions
- 1/2 cup sliced almonds
- 1/2 cup wonton strips
- 1/2 cup creamy peanut butter
- 1/4 cup rice wine vinegar
- 3 Tablespoons honey
- 3 Tablespoons low-sodium soy sauce
- 2 Tablespoons lime juice
- 2 Tablespoons fresh ginger (grated)
- 2 cloves garlic (minced)
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup water (approximately)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 613mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 92mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 613MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.