truff kitchen
Spicy Thai Chicken Salad
Cook Time
0 minutes
Prep Time
20 minutes
Servings
4
Ingredients
Spicy Truffle Peanut Dressing:
½ cup creamy peanut butter
⅓ cup low-sodium soy sauce
¼ cup Spicy Truffle Oil
1 tablespoon sesame oil
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons rice vinegar
2 garlic cloves, peeled and minced
Salad:
2 cups green cabbage, shredded
2 cups red cabbage, shredded
2 cups rotisserie chicken, pulled or chopped
1 cup carrots, peeled and diced
1 cup celery, diced
1 cup mango, diced
1 cup cucumber, diced
¼ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
¼ cup fresh scallions, chopped
¼ cup roasted peanuts, chopped
½ cup crispy wonton strips
1 teaspoon sesame seeds
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Spicy Thai Chicken Salad
Salads and spice aren’t typically paired, but this Spicy Thai Chicken Salad proves they should be.
A vibrant mix of fresh vegetables, ripe fruit, aromatic herbs, and roasted chicken creates the perfect base for this dish, but its spicy, umami-rich peanut dressing blended with our new Spicy Black Truffle Oil is what takes this salad up a notch.
The earthiness of black winter truffles combined with the heat of chili pepper oil brings a satisfying kick to every single bite.
Place the peanut butter, soy sauce, Spicy Black Truffle Oil, sesame oil, lime juice, honey, rice vinegar, and garlic in a medium bowl. Whisk to combine and refrigerate until ready to assemble the salad.
Place the green cabbage, red cabbage, chicken, carrots, celery, mango, cucumber, cilantro, basil, and scallions in a large bowl. Toss to combine the salad and transfer to a serving platter or bowl.
Top the salad with peanuts, wonton strips, and sesame seeds.
Drizzle the salad with the refrigerated peanut dressing before serving. Serve any extra peanut dressing on the side.
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