Thai Crunch Chicken Salad with Peanut Dressing

Name: Thai Crunch Chicken Salad with Peanut Dressing
Total time: 30 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 4 cups thinly shredded Napa cabbage; 2 cups (about 8 ounces) shredded cooked chicken; 2 cups fried wonton strips, homemade* or store-bought; 1 cup chopped fresh cilantro; 2/3 cup chopped fresh mint; 2/3 cup julienned carrots; 2/3 cup julienned English cucumber; 3 scallions, thinly sliced (both white and green parts); 1 large red bell pepper, thinly sliced; 1/2 cup salted peanuts; 1/3 cup natural creamy peanut butter; 3 tablespoons lime juice; 2 teaspoons low-sodium soy sauce; 1 tablespoon grated fresh ginger; 1 teaspoon toasted sesame oil; 1 large cloves garlic, grated; 1/4 cup water

⏱️ 30 min 🔪 Prep: 30 min 📊 Medium 👁️ 21 views

👨‍🍳 Start Cooking

Thai Crunch Chicken Salad with Peanut Dressing

Foto: Gimme Some Oven — Ali

Ingredients

3 servings

4 cups thinly shredded Napa cabbage
2 cups (about 8 ounces) shredded cooked chicken
2 cups fried wonton strips, homemade* or store-bought
1 cup chopped fresh cilantro
2/3 cup chopped fresh mint
2/3 cup julienned carrots
2/3 cup julienned English cucumber
3 scallions, thinly sliced (both white and green parts)
1 large red bell pepper, thinly sliced
1/2 cup salted peanuts
1/3 cup natural creamy peanut butter
3 tablespoons lime juice
2 teaspoons low-sodium soy sauce
1 tablespoon grated fresh ginger
1 teaspoon toasted sesame oil
1 large cloves garlic, grated
1/4 cup water

Steps

Whisk all ingredients together in a bowl until evenly combined. If the dressing seems too thick, add in a tablespoon of water at a time to thin until it reaches your desired consistency.
Combine all of the salad ingredients in a large bowl, drizzle with the dressing, and toss to combine.
Serve immediately and enjoy!

Source: Gimme Some Oven by Ali