Thai Peanut Chicken Salad

One of the most flavorful lunches in this collection. The peanut dressing is remarkable.

Ingredients

• 5 oz cooked chicken breast, shredded
• 3 cups shredded green cabbage or bag coleslaw mix
• 1 cup shredded red cabbage
• ½ cup shredded carrots

¼ cup edamame (thawed)

• 2 green onions, sliced
• 2 tbsp chopped cilantro
• 2 tbsp crushed peanuts
• Thai Peanut Dressing: 2 tbsp natural peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp sesame oil, 1 tsp ginger, 1 tsp sriracha, 2 tbsp water

Directions

1. Whisk all dressing ingredients together until smooth. Thin with water to desired consistency.
2. Combine cabbage, red cabbage, and carrots in a large bowl.
3. Add shredded chicken and edamame.

Pour dressing over salad and toss to coat.

1. Top with green onions, cilantro, and crushed peanuts.
2. Let sit 5–10 minutes for flavors to meld.

Notes

This salad improves significantly after sitting 30–60 minutes as the cabbage softens and absorbs the dressing. Excellent for packing for work — dress at the last minute or make the night before.

Nutrition

Calories: 450 | Protein: 42g | Carbs: 24g | Fat: 22g | Fiber: 6g