Shredded chicken, crunchy coleslaw, colorful veggies and a spicy peanut dressing. This salad comes together in under 30 minutes and is perfect for lunch.
Ingredient Notes and Health Benefits:
Shredded Chicken: You can shred the chicken after cooking it in the slow cooker, instant pot (more on this below) or use rotisserie chicken
Coleslaw: I buy the Coleslaw Kit from Trader Joe’s, it includes shredded green cabbage, red cabbage and carrots. You can also buy each of these individually and shred them yourself.
Red Bell Peppers: High in vitamin C, B6 and folate. They also add great color to this salad and are so sweet and yummy!
Peanut Butter: I buy natural peanut butter. If the ingredients of your peanut butter says anything other than “peanuts”, you need to find a new PB 😉
Italian Bomba Hot Pepper Sauce: I buy this at Trader Joe’s (shocker I know). It gives the dressing a little bit of a kick. If you don’t like spice, you can leave this out. You could also use red chili paste instead.
Fresh Ginger: I absolutely love fresh ginger. For this recipe, I grate the ginger so it whisks well into the dressing. It contains gingerol, which helps with digestion and to reduce nausea.
How to Make Thai Chicken Salad with Spicy Peanut Dressing
Place shredded chicken (cooking instructions just below) into a large mixing bowl. Next, add coleslaw. Dice red bell pepper and cucumber and add to bowl. Chop green onion and cilantro and add to bowl. Place dressing ingredients in a medium sized mixing bowl and whisk together. Pour dressing over salad and toss using tongs or large forks. Top with fresh chopped peanuts and enjoy!
How to Make Shredded Chicken
You can either make shredded chicken in the slow cooker, or in the instant pot. You can also buy a rotisserie chicken and shred that!
Slow Cooker: Place the chicken breasts in the bottom of the slow cooker, cover in water and cook on high for 4 hours. After the 4 hours, remove the chicken and shred with 2 forks.
Instant Pot: Place chicken breasts in the bottom of the instant pot, cover in water and place lid on top. Set pressure cooker valve to “sealed”. Select high and cook for 10 minutes. Once that is done, use a quick release by pushing the valve towards venting to release pressure. Once the “hissing” sound ends, remove lid, remove chicken from instant pot and shred with 2 forks.
1 lb shredded chicken breast Dressing:
10 oz coleslaw
2 red bell peppers, diced
1 english cucumber, diced
3 green onions, chopped
3 tbsp cilantro, chopped
1/4 cup peanuts, chopped
1/2 cup natural peanut butter
3 tbsp coconut aminos
1 tbsp rice vinegar
1 tbsp fresh lime juice
3 tbsp water
2 tsp Italian bomba hot pepper sauce
1 tsp brown sugar
1 tbsp fresh ginger, grated
4 garlic cloves, finely chopped
1 lb shredded chicken breast