Ingredients
Scale
- ½ cup peanut butter
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha
- ¾ teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- ½ teaspoon ground ginger
- 4 cups shredded chicken
- 4 cups green cabbage (shredded)
- 1 cup red cabbage (shredded)
- 1 red bell pepper (diced)
- 1 cup carrots (julienned)
- 1 (11 oz.) can mandarin oranges (drained and patted dry)
- ½ cup green onions
- ¼ cup cilantro (roughly chopped)
- ½ cup honey roasted peanuts
- ⅓ cup slivered almonds
Instructions
- Prepare the Dressing: In a food processor or large bowl, combine peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ground ginger. Blend until smooth. Chill until ready to serve.
- Assemble the Salad: In a large mixing bowl, combine shredded chicken, green cabbage, red cabbage, diced red bell pepper, julienned carrots, drained mandarin oranges, green onions, cilantro, honey roasted peanuts, and slivered almonds. Toss gently to mix.
- Dress the Salad: Drizzle the chilled dressing over the salad ingredients just before serving. Toss gently to coat.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 10g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg