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Thai Chicken Crunch Salad (CPK Copycat recipe)
This Thai Chicken Crunch Salad is quick to put toss together and makes a healthy, satisfying meal!
Course
30-minute meal, dinner, lunch, Salad
Cuisine
American, Thai
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Calories
326
kcal
Author
Marlynn Schotland
Ingredients
Salad
3
cups
green cabbage
thinly sliced
1
cup
red cabbage
thinly sliced
1
cup
carrots
shredded
1
cup
cooked boneless, skinless chicken breasts
either chopped or shredded (save time by buying a cooked rotisserie chicken at the store/deli and using the chicken breasts from that)
½
cup
red bell peppers
juliened
3
green onion stalks
finely sliced
¾
cup
edamame
½
cup
peanuts
lightly crushed
Optional: chopped cilantro or parsley for garnish
Thai Peanut Dressing
2
tablespoons
creamy peanut butter
1
tablespoon
rice vinegar
1
tablespoon
honey
2
teaspoons
water
2
teaspoons
soy sauce
½
tablespoon
sugar
1
tablespoon
sesame oil
Instructions
To make the Thai Peanut Dressing
In a medium bowl, whisk together all ingredients until smooth. Set aside.
To make the salad
In a large bowl, toss together all ingredients.
Garnish with chopped cilantro or parsley
Drizzle Thai Peanut Dressing
Nutrition
Calories:
326
kcal
|
Carbohydrates:
23
g
|
Protein:
20
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
291
mg
|
Potassium:
765
mg
|
Fiber:
7
g
|
Sugar:
12
g
|
Vitamin A:
6330
IU
|
Vitamin C:
62
mg
|
Calcium:
94
mg
|
Iron:
2
mg