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Thai chicken broccoli salad with peanut dressing

GEHA | July 18, 2022

This no-cook salad is high in protein and can be put together quickly for a healthy meal.


Peanut dressing

2 tablespoons low-sodium natural peanut butter
2 teaspoons soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar or fresh lemon juice
2-3 tablespoons water

Thai chicken and broccoli salad

2 cups chopped, fresh broccoli OR 12 ounces frozen broccoli florets (thawed, drained)
2 cups chopped cooked skinless chicken breast, cooked without salt, all visible fat discarded OR 20 ounces salt-free white meat chicken (drained)
1 15-ounce can no-salt added sweet peas, rinsed and drained
1 11-ounce can mandarin orange slices in their own juice or light syrup, drained
¼ cup chopped onion (white or yellow or green onions)


Peanut dressing

  1. In a small bowl, whisk together the peanut butter, vinegar and soy sauce
  2. Starting with 2 tablespoons water, whisk in enough to thin the dressing to your desired consistency

Thai chicken and broccoli salad

  1. In a large bowl, stir together salad ingredients
  2. Pour the dressing over the salad, tossing to combine

Makes 4 servings. One serving is 1 ½ cups

Nutritional values per serving:

268 calories
8 g total fat
23 g carbohydrate
347 mg sodium
27 g
7 g

Reprinted on July 18, 2022, courtesy of the American Heart Association. For more, visit