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Thai-Style Peanut Chicken Salad
Rotisserie chicken gets a major upgrade in this crisp, no-cook salad. You'll toss tender shredded poultry with crunchy julienned carrots, broccoli slaw, and fresh green onions for a refreshing base. The real star is the savory dressing, blending creamy peanut butter with rice vinegar, honey, soy sauce, and a touch of red pepper sauce for a gentle kick. It's a fantastic light lunch or a cool dinner option when you don't want to turn on the stove.
Ingredients
- 2 cups shredded deli rotisserie chicken (from 2- to 3-lb chicken)
- 1 cup julienne carrots (1½x¼x¼ inch)
- 1 cup broccoli slaw mix
- 1 large green onion, chopped
- 2 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 4 teaspoons soy sauce
- ⅛ teaspoon red pepper sauce
Instructions
- 1Combine the shredded rotisserie chicken, julienned carrots, broccoli slaw mix, and chopped green onion in a large mixing bowl. Toss the ingredients together until evenly distributed.
- 2Whisk the creamy peanut butter, rice vinegar, vegetable oil, honey, soy sauce, and red pepper sauce in a small bowl until smooth. Whisking the dressing separately ensures the peanut butter fully dissolves before it hits the vegetables.
- 3Pour the peanut dressing over the chicken and vegetable mixture, tossing well to coat everything completely.
Notes
- Garnish: Top the finished salad with fresh cilantro or chopped peanuts for extra texture.
- Make ahead: Whisk the dressing up to 3 days in advance and store it in the fridge. Let it sit at room temperature for 10 minutes before tossing.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. The vegetables will soften slightly but still taste great.