Thai Peanut Chicken Crunch Salad

Serves 4 · 15 min prep · 14 min cook

Ingredients

• 1 lb boneless skinless chicken thighs
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 thinly sliced red bell pepper
• 1/3 cup chopped roasted peanuts
• 1/3 cup chopped fresh cilantro
• 3 sliced green onions
• 1/4 cup creamy peanut butter
• 2 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2 tbsp lime juice
• 1 minced garlic clove
• 1 tsp sriracha
• 1 tbsp neutral oil
• 1/2 tsp kosher salt

Instructions

1. 1Season the chicken thighs lightly with salt on both sides. Heat neutral oil in a large skillet over medium-high heat until it shimmers.
2. 2Add the chicken and cook 5 to 6 minutes per side until deeply browned and the internal temperature hits 165°F. Transfer to a cutting board to rest.
3. 3While the chicken cooks, whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, minced garlic, and sriracha in a bowl until smooth and pourable. Add a teaspoon of warm water if too thick.
4. 4In a very large salad bowl, combine green cabbage, red cabbage, shredded carrots, and sliced red bell pepper. Toss to mix the colors evenly.
5. 5Slice the rested chicken into thin strips against the grain so each bite stays tender.
6. 6Pour three-quarters of the peanut dressing over the cabbage mixture and toss thoroughly with tongs until every shred is coated and glossy.
7. 7Add the sliced chicken, most of the chopped peanuts, cilantro, and green onions. Toss once more gently to distribute.
8. 8Divide into four bowls or meal-prep containers. Drizzle the remaining dressing on top and finish with the last of the peanuts for crunch.
9. 9Serve chilled or at cool room temperature. The salad holds well for two days; keep dressing separate if packing more than a day ahead so the cabbage stays crisp.