Crunchy Thai Chicken Salad with Peanut Dressing combines crunchy cabbage, carrots, and snow peas with shredded chicken and the best peanut dressing. Top with crushed peanuts for the most flavorful and interesting chicken salad!
3teaspoonschili paste- optional, for a little heat
Shred the chicken. I use a rotisserie, but you could also cook your own chicken.
Chop the veggies, and place in a large bowl. Microwave the frozen edamame, sprinkle with salt, and add to bowl after they are cooled.
Make the salad dressing by combining all ingredients in a bowl - the sesame oil, tahini paste, peanut butter, soy sauce, vinegar, brown sugar, ginger, and chili sauce. Whisk until well combined and creamy.
To serve, add the peanut dressing to the individual servings, or pour over the entire salad. Add crushed peanuts.
You may want to add the dressing to individual servings, unless you are planning to eat the entire salad.