This Thai inspired peanut chicken salad is the perfect mix of textures and fresh flavors! Crunchy cabbage and peanuts, chicken breasts, creamy peanut dressing, and a surprise guest - peaches. This delicious recipe will be on rotation all summer long.
10ouncesshredded green or Napa cabbage1 bag of ready-to-use from Trader Joe's (or 1 small cabbage shredded)
2medium carrotsgrated (½ cup)
1large cooked chicken breastdiced (2 cups)
2medium peaches or nectarinesdiced (or 2 apples)
¼cupcilantro leaveschopped (or Thai basil)
1green onionwhite and light green parts only, sliced thin (or 2 tablespoons sliced chives)
¼cupchopped peanuts
Instructions
To make the dressing
Place peanut butter and warm water in a well-sealed jar and shake vigorously until the peanut butter is incorporated with the water. Add the rest of the dressing ingredients and shake until combined. Chill in refrigerator. Can be made a day ahead. Shake again before use.
To make the dish
Layer all the chopped salad ingredients in a large bowl. Pour about ¾ of the dressing over the salad and toss. Add more dressing if desired. Serve immediately.
Make ahead directions
Most of the ingredients can be prepared the day before and kept in the refrigerator. Make dressing as directed and keep separate. Chop and assemble the salad the day before EXCEPT for the peaches and cilantro. An hour before serving, chop the peaches and cilantro. Just before serving, assemble all the salad ingredients in a large serving bowl and toss with dressing.