Ingredients

½ cup peanut butter

¼ cup soy sauce

¼ cup chicken broth

2 tablespoons lime juice

2 tablespoons honey

1 teaspoon sriracha (can substitute hot sauce)

¾ teaspoon garlic powder

½ teaspoon toasted sesame oil

½ teaspoon ground ginger

4 cups shredded chicken

4 cups green cabbage (shredded)

1 cup red cabbage (shredded)

1 red bell pepper (diced)

1 cup carrots (julienned)

1 (11 oz.) can mandarin oranges (drained and patted dry)

½ cup green onions

¼ cup cilantro (roughly chopped)

½ cup honey roasted peanuts

1/3 cup slivered almonds

Optional: chow mein noodles, crispy wonton strips, toasted sesame seeds

Instructions

Step 1: Combine the peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger in a food processor or large bowl. Blend or whisk until the dressing is smooth and uniform in consistency. Cover and chill until ready to use.

Step 2: Prepare the salad by shredding the chicken and cabbage, dicing the red bell pepper, julienning the carrots, draining and drying the mandarin oranges, slicing the green onions, and roughly chopping the cilantro.

Step 3: In a large bowl, toss together the chicken, green and red cabbage, bell pepper, carrots, mandarin oranges, green onions, cilantro, honey roasted peanuts, and slivered almonds until well combined.

Step 4: When ready to serve, gradually add the chilled dressing to the salad, tossing gently until the salad is evenly coated to your preferred consistency. Add optional toppings such as chow mein noodles, crispy wonton strips, or toasted sesame seeds if desired.

Step 5: Serve immediately and enjoy the fresh, crunchy textures and vibrant flavors.

Tips & Variations

For extra crunch, toast the slivered almonds and peanuts before adding them to the salad.

Substitute shredded rotisserie chicken for a quick shortcut.

If you prefer a milder dressing, reduce or omit the sriracha.

Try adding shredded carrots or snap peas for additional color and texture.

Use creamy peanut butter for a smoother dressing, or natural peanut butter for a chunkier texture.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to maintain crunchiness. If the salad softens, adding fresh crunchy toppings like nuts or crispy noodles before serving can help restore texture.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made ahead and kept refrigerated for up to 3 days. Just whisk or stir well before using.

Is this salad suitable for meal prep?

It is, but keep the dressing separate and toss it with the salad only when ready to eat to prevent sogginess. Prepare the salad ingredients and store individually or combined without dressing.