Thai Chicken Salad with Peanut Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh Thai salad with shredded cabbage, chicken, and vegetables coated in a creamy peanut dressing. Light yet satisfying, made quickly with rotisserie chicken for easy weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound coleslaw mix
- 3 cups shredded cooked/rotisserie chicken
- 1/4 cup chopped fresh scallions
- 1 red bell pepper (chopped)
- 1/2 cup chopped peanuts
- Small handful fresh cilantro (chopped (optional but recommended))
- Small handful fresh basil (sliced thin or torn (optional))
- Salt & pepper (to taste)
- 5 tablespoons creamy peanut butter (see note)
- 3 tablespoons water (or more as needed)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon toasted sesame oil (see note)
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon garlic powder
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
- 696mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 250mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 696MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.