Description
This Thai Peanut Chicken Crunch Slaw Salad is a vibrant, fresh, and flavorful dish featuring tender pan-seared chicken breasts combined with crunchy red cabbage, carrots, and bell peppers. Tossed in a creamy and tangy Thai-inspired peanut dressing made from natural peanut butter, low-sodium soy sauce, lime juice, and sesame oil, this salad balances savory, sweet, and zesty flavors with a satisfying crunch, perfect for a healthy and quick lunch or dinner.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts (about 1 lb)
- Salt and pepper, to taste
Salad
- 2 cups shredded red cabbage
- 1 cup grated carrots
- 1 cup diced red and yellow bell peppers
- ½ cup fresh cilantro (optional)
Dressing
- ½ cup natural peanut butter
- ¼ cup low-sodium soy sauce
- Juice of 2 limes
- 2 tsp sesame oil
Optional Garnish
- Additional chopped peanuts
Instructions
- Cook the Chicken. Season the chicken breasts with salt and pepper on both sides. Heat a skillet over medium heat and cook the chicken breasts for about 6 minutes on each side, until they are golden brown and cooked through. Remove from heat and let the chicken rest before slicing to retain juicy texture.
- Prepare the Vegetables. While the chicken cooks, slice the red cabbage into thin strips, julienne the carrots into matchstick pieces, and dice the red and yellow bell peppers evenly to create a colorful crunch.
- Make the Dressing. In a bowl, whisk together the natural peanut butter, low-sodium soy sauce, fresh lime juice, and sesame oil until smooth and creamy, ensuring all ingredients are well combined for a balanced flavor.
- Combine Salad Ingredients. In a large mixing bowl, combine the shredded cabbage, grated carrots, diced bell peppers, and sliced chicken breasts. Drizzle the peanut dressing over the mixture and toss gently to coat everything evenly without bruising the vegetables.
- Garnish and Serve. Sprinkle freshly chopped cilantro over the salad along with additional chopped peanuts if desired, to add extra texture and flavor. Portion the salad onto plates or bowls and serve immediately for maximum freshness.
Notes
- Use low-sodium soy sauce to control salt levels in the salad.
- For a spicier kick, add a dash of chili flakes or Sriracha to the dressing.
- Fresh cilantro is optional but adds a bright herbal note that complements the peanut dressing.
- Allow the chicken to rest after cooking to keep it juicy and tender.
- This salad can be served as a light main dish or a hearty side.
- Additional chopped peanuts provide a nice crunchy texture but can be omitted if allergic to nuts.
