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Thai Peanut Chicken Crunch Slaw Salad with vibrant vegetables and chicken

Thai Peanut Chicken Crunch Slaw Salad

A vibrant and crunchy salad featuring fresh veggies, shredded chicken, and a creamy peanut dressing, perfect for a quick meal or a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup pre-shredded coleslaw mix
  • 1 cup broccoli slaw
  • 1/2 cup matchstick carrots
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped cucumbers
  • 2 tablespoons chopped cilantro
  • 1 1/2 cups shredded rotisserie chicken Use leftover rotisserie chicken for convenience.
  • Optional 2 tablespoons crushed peanuts For added crunch.
Peanut Dressing Ingredients
  • 1/2 cup creamy natural peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon tamari or low-sodium soy sauce
  • 1/4 teaspoon sriracha Adjust for more heat.
  • 1/4 cup water Adjust as needed for dressing consistency.

Method
 

Prepare the Dressing
  1. In a bowl, whisk together the peanut butter, rice vinegar, maple syrup, tamari, and sriracha until smooth.
  2. Gradually mix in water to reach your desired dressing consistency.
Combine the Salad
  1. In a large salad bowl, combine the coleslaw mix, broccoli slaw, carrots, bell pepper, cucumbers, and cilantro.
  2. Toss the salad with the peanut dressing until everything is evenly coated.
Serve
  1. Top with shredded chicken and optional crushed peanuts. Serve immediately or chill in the fridge before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep dressing separate until ready to serve for best results. Feel free to use any fresh veggies on hand.