Thai Chicken Broccoli Salad with Peanut Dressing

Updated:Apr 9,2014

SCwH-Thai Chicken Broccoli Salad with Peanut Dressing

Thai Chicken Broccoli Salad
with Peanut Dressing



4 to 6 servings

About $2.03-$3.04 per serving

Peanut Dressing
2 tablespoons natural no-salt added peanut butter
2 teaspoons low-sodium soy sauce
1 tablespoon lemon juice or vinegar
2 to 3 tablespoons water
  1. In a small bowl, add peanut butter, soy sauce, and lemon juice.
  2. Add enough water to make the dressing thinner, about 2 to 3 tablespoons of water. Use a fork or a whisk to combine dressing.
Thai Chicken and Broccoli Salad
1 (12 oz.) frozen package broccoli florets or 2 cups chopped fresh broccoli
2 cups shredded chicken (from skinless breast meat of a rotisserie chicken) or 2 (10 oz.) cans salt-free white meat chicken, drained
1 (15 oz.) can no-salt added or low-sodium sweet peas, drained
1 (11 oz.) cans mandarin orange slices in own juices or light syrup, drained and rinsed
¼ cup chopped white, yellow, or green onion
  1. Add broccoli, chicken, peas, mandarin orange and chopped onion into a large bowl.
  2. Add dressing to salad, tossing to combine.

Cooking Tips: Some peanut butter brands are thicker than others; so more water may be needed to thin out the dressing.

Keep it Healthy: If using fresh broccoli, also chop up the broccoli stems. It tastes good and is full of vitamins.

Grocery Tips: Buying a pre-cut package of broccoli is a time-saver but also slightly more expensive.

Per serving:
Total Fat8.0 g
Saturated Fat2.0 g
Trans Fat0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat3.5 g
Cholesterol 70 mg
Sodium347 mg
Carbohydrates23 g
Dietary Fiber7 g
Total Sugars13 g
Protein 27 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit

Related Lessons

Cutting Broccoli
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Chopping Green Onion
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Trimming Chicken
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Chopping Onion
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