Ingredients

Scale

For the Salad:

2 cups cooked chicken breast (shredded or sliced)

3 cups shredded green cabbage

1 cup shredded red cabbage

1 cup shredded carrots

1 red bell pepper, thinly sliced

1/2 cup cucumber, sliced

1/4 cup chopped green onions

1/4 cup fresh cilantro

1/4 cup chopped peanuts (for garnish)

For the Peanut Dressing:

1/3 cup creamy peanut butter

2 tbsp soy sauce

1 tbsp lime juice

1 tbsp honey (or maple syrup)

1 tsp grated ginger

1 clove garlic, minced

1-2 tsp sriracha (optional, for heat)

2-4 tbsp warm water (to thin dressing)

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Instructions

Prepare the dressing:
In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, ginger, garlic, and sriracha. Add warm water gradually until smooth and pourable.

Assemble the salad:
In a large bowl, combine cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.

Add chicken:
Toss in the cooked chicken and mix gently.

Dress the salad:
Pour the peanut dressing over the salad and toss until evenly coated.

Garnish & serve:
Top with chopped peanuts and extra cilantro. Serve immediately or chilled.

Notes

Cooking Tips

Use rotisserie chicken for a quick shortcut.
Slice veggies thinly for better texture and flavor absorption.
Adjust dressing thickness with water depending on preference.
Chill the salad for 15–20 minutes for enhanced flavor.

Variations

Low-Carb Version: Skip honey and reduce carrots.
Spicy Thai Style: Add chili flakes or extra sriracha.
Vegetarian Option: Replace chicken with tofu or chickpeas.
Noodle Addition: Toss in rice noodles for a heartier meal.
Crunch Boost: Add crispy wonton strips or sesame seeds.

Author: Emma
Prep Time: 20 minutes
Cook Time: 10 minutes (if cooking chicken)

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 8g
Fat: 26g
Carbohydrates: 18g
Fiber: 4g
Protein: 32g