Thai Peanut Crunch Chicken Salad
Overview
Prep Time: 30 min • Cook Time: 15 min
Total Time: 45 min
Makes ~ 6 servings
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what you’ll need:
for the CHICKEN:
1 1/2 lbs chicken thighs or breasts, cut into cubes
1 tbsp avocado oil
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
FOR THE Peanut dressing:
1/3 cup peanut butter
1/2 cup canned full-fat coconut milk
1/4 cup coconut aminos
2 tbsp rice vinegar
1 tbsp sriracha
1 clove of garlic
2 tsp ginger powder
1 tsp toasted sesame oil
FOR THE SALAD BASE:
bag of cabbage slaw
1/2 cup crushed peanuts
2 red bell peppers, thinly sliced
1 handful of cilantro, roughly chopped
1 bunch of green onions (green part only), thinly sliced
3-4 persian cucumbers, thinly sliced
OPTIONAL TOPPINGS:
Sliced avocados
Fresh cilantro
Sesame seeds
Instructions:
Preheat a pan to medium-high heat and add avocado oil. Cut the chicken into bite-sized pieces and season with salt, pepper, and garlic powder.
Add the chicken to the pan and cook for 10-12 minutes, stirring occasionally, until fully cooked.
While the chicken is cooking, make the peanut dressing. Add all the peanut dressing ingredients to a blender and blend on high for around 1 minute until fully smooth. Taste the dressing and add salt as necessary. Place in the fridge until you’re ready to assemble the salad.
Into a large bowl, add all the sliced veggies, peanuts, cilantro, and cooked chicken. Top everything with the peanut dressing and mix really well. Serve immediately and top with your choice of fresh avocado, sesame seeds, and/or cilantro. Enjoy!
*If you plan on using this for meal prep, I suggest only adding the dressing right before you eat!
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