Thai Chicken Salad with Creamy Peanut Dressing
Make Thai chicken salad with shredded chicken, crisp vegetables, peanuts, and a smooth sesame-peanut dressing in 20 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 (8-ounce) package raw coleslaw mix ((Note 1))
- 3 cups shredded cooked chicken ((Note 2))
- 5 scallions thinly sliced ((Note 3))
- 1 red bell pepper cored, very thinly sliced lengthwise then cut in half widthwise
- 1 jalapeño very thinly sliced widthwise or diced ((Note 4))
- 1/2 cup roasted peanuts roughly chopped
- 1/2 cup creamy peanut butter ((Note 5))
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tablespoon sriracha
- 1 teaspoon table salt
Instructions
Instructions
- Prep Ingredients: Add all salad fixings to large bowl, big enough for tossing them. Set aside.
- Make Dressing: In medium microwave-safe bowl or measuring glass, add all peanut dressing ingredients except for sesame oil. Microwave uncovered until peanut butter is just softened, about 15 seconds at high power (Note 7). Whisk in sesame oil until very smooth and fully combined, about a minute.
- Toss Salad: Pour peanut dressing over salad fixings, tossing salad until well-mixed. Serve (Note 8).