Thai Chicken Broccoli Salad with Peanut Dressing

4.1 out of 5 stars | 50 ratings
This no-cook,Thai-inspired salad is high in protein. You can put it together quickly for a healthy evening meal.

Nutrition Facts

Thai Chicken Broccoli Salad with Peanut Dressing
CaloriesCalories
268 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
7g Per Serving
Cost Per ServingCost Per Serving

Ingredients

Servings  4   Serving Size   1 1/2 cups

Peanut Dressing

  • 2 tablespoons low-sodium natural peanut butter
  • 2 teaspoons soy sauce (lowest sodium available)
  • 1 tablespoon plain rice vinegar or fresh lemon juice
  • 2-3 tablespoons water

Thai Chicken and Broccoli Salad

  • 2 cups chopped, fresh broccoli
    OR
  • 12 ounces frozen broccoli florets (thawed, drained)
  • 2 cups chopped cooked skinless chicken breast, cooked without salt, all visible fat discarded
    OR
  • 20 ounces salt-free white meat chicken (drained)
  • 1 15-ounce can no-salt-added sweet peas, rinsed and drained
  • 1 11-ounce can mandarin orange slices in their own juice or light syrup, drained
  • 1/4 cup chopped onion (white or yellow or green onions)

Directions

Tip: Click on step to mark as complete.

Peanut Dressing

  1. In a small bowl, whisk together the peanut butter, vinegar, and soy sauce.
  2. Starting with 2 tablespoons water, whisk in enough to thin the dressing to your desired consistency.

Thai Chicken and Broccoli Salad

  1. In a large bowl, stir together the salad ingredients.
  2. Pour the dressing over the salad, tossing to combine.

Cooking Tip: Some brands of peanut butter are thicker than others, so you may need to add more water to thin the dressing. 

Keep it Healthy: If you're using fresh broccoli, chop up the stems as well as the crowns. They add flavor and texture to the salad and are quite nutritious.

Tip: Buying a package of precut broccoli can be more expensive, but it will save you time.

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