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–+ servings
Cooking Made Healthy

Rainbow Thai Chicken Peanut Salad

A Rainbow Thai Chicken Peanut Salad with bell peppers, slaw, red cabbage and carrots in a rainbow of colors with a delicious and light peanut dressing.
Yield 6 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
PrintRate

Ingredients
 

Salad Ingredients

  • 2 chicken breasts boneless and skinless
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1/2 green cabbage sliced
  • 1/2 red cabbage sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1/4 red onion sliced thinly
  • 2 carrots julienned
  • 1/4 cup cilantro chopped

Peanut Dressing:

  • 1/4 cup creamy peanut butter
  • 1 lime zested and juiced
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 clove garlic minced
  • 1/4 teaspoon ground ginger

Instructions

  • Heat a griddle pan on high heat and spray with cooking spray.
  • Season the chicken with salt and pepper.
  • Cook the chicken on high heat 5-7 minutes on each side.
  • Slice the chicken add it to a large bowl with the rest of the salad ingredients.
  • In a small bowl whisk the dressing ingredients and pour it over the salad and toss together.

Nutrition

Serving: 1/6th | Calories: 163kcal | Carbohydrates: 20.1g | Protein: 9.6g | Fat: 6.2g | Saturated Fat: 1.3g | Cholesterol: 13mg | Sodium: 403mg | Fiber: 5.3g | Sugar: 12.2g

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