Ingredients
Dressing
- ½ cup Sabra original hummus
- ½ cup sweet chile sauce
- 2 tablespoons peanut butter
- 1 tablespoon lime juice
- 2 teaspoons sriracha sauce
- Juice of 1 lime
Salad
- 4-6 cups finely chopped kale, stems removed
- 2 cups broccoli slaw, roughly chopped (prepackaged)
- 1 large chicken breast, shredded
- ½ cup peanuts
- ½ cup cilantro, chopped
- ½ cup basil, chopped
Instructions
- Prepare the dressing: In a bowl, combine ½ cup Sabra original hummus, ½ cup sweet chile sauce, 2 tablespoons peanut butter, 1 tablespoon lime juice, 2 teaspoons sriracha sauce, and the juice of 1 lime. Whisk thoroughly until smooth and creamy.
- Toss the salad ingredients: In a large mixing bowl, combine 4-6 cups finely chopped kale (stems removed), 2 cups broccoli slaw, 1 large shredded chicken breast, ½ cup peanuts, ½ cup chopped cilantro, and ½ cup chopped basil. Add half of the prepared dressing to the bowl.
- Combine and serve: Toss all salad ingredients with the dressing until evenly coated. Serve immediately for crisp texture or refrigerate to allow the kale to soften slightly. Serve with the remaining dressing on the side. Enjoy your fresh Thai chicken salad!
Notes
- You can substitute chicken breast with grilled chicken thighs for richer flavor.
- For a vegetarian version, replace chicken with firm tofu or chickpeas.
- Adjust sriracha sauce to control the heat level in the dressing.
- This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
- Adding fresh lime wedges at serving time boosts brightness and flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Low Fat
