This Easy Thai Chicken Salad brings together fresh veggies, tender chicken, and a tasty creamy peanut dressing. It’s colorful, crunchy, and oh-so-satisfying!
You can whip this up in no time, making it perfect for lunch or a light dinner. I love how the flavors dance together, and that peanut dressing? It’s like a hug for your taste buds! 😋
Key Ingredients & Substitutions
Cooked Chicken Breast: Shredded chicken is perfect here. You can use rotisserie chicken for convenience. If you’re vegetarian, try tofu or chickpeas as a substitute!
Coleslaw Mix: This blend of cabbage and carrots is easy and adds crunch. You can make your own by shredding green cabbage and carrots if needed.
Red and Purple Cabbage: Both add color. If you can’t find purple cabbage, you can simply add more of the green cabbage or even switch it out for chopped kale.
Peanut Butter: This is the star of the dressing! If you’re allergic to peanuts, almond butter works as a great alternative.
Fresh Cilantro: It adds a fresh pop! If you’re not a fan, parsley works too, or you can simply leave it out.
How Do I Get the Creamy Peanut Dressing Just Right?
Making the dressing is key to this salad. Start with creamy peanut butter, which creates that luscious texture. Gradually add the warm water to adjust thickness—it should be pourable but not too runny!
- Mix all the dressing ingredients well until smooth.
- Add water slowly, so you can control the consistency. It should be creamy and easily coat the salad.
- Taste as you go, adjusting with extra lime juice, soy sauce, or sweetener based on your preferences.
This dressing can also be used on other salads or as a dipping sauce, so make extra if you like!
How to Make Easy Thai Chicken Salad with Creamy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded
- 3 cups coleslaw mix (shredded cabbage and carrots)
- 1/2 cup red bell pepper, diced
- 1/2 cup purple cabbage, shredded
- 2 green onions, sliced
- 1/3 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped (optional)
For the Creamy Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon grated fresh ginger (optional)
- 2–4 tablespoons warm water (to thin as needed)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and can be served immediately, but chilling it in the refrigerator for 20-30 minutes enhances the flavors. Perfect for a quick meal or a delightful side dish!
Step-by-Step Instructions:
1. Prepare the Salad Base:
In a large salad bowl, mix together the shredded chicken, coleslaw mix, diced red bell pepper, shredded purple cabbage, and sliced green onions. This colorful mix adds lots of crunch and texture to your salad!
2. Make the Creamy Peanut Dressing:
In a smaller bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), sesame oil, minced garlic, and fresh ginger (if using). Keep whisking until it’s nice and smooth. If the dressing is too thick, slowly add warm water, one tablespoon at a time, until you get the desired consistency. It should be creamy but still pourable!
3. Season the Dressing:
Give your dressing a taste test! Add salt and pepper according to your preference. Don’t be afraid to tweak the flavors a bit—maybe a little more lime juice or honey?
4. Combine Everything:
Pour the prepared dressing over the salad mix. Gently toss everything together to make sure all the ingredients are evenly coated with that delicious dressing.
5. Add the Finishing Touches:
Sprinkle the chopped roasted peanuts and fresh cilantro on top for garnish. These add a nice crunch and a burst of flavor that completes the dish!
6. Serve and Enjoy:
You can serve the salad immediately for a fresh crunch or chill it in the refrigerator for 20-30 minutes for the flavors to meld. Either way, it’s delicious! Enjoy your flavorful and refreshing Easy Thai Chicken Salad with Creamy Peanut Dressing!
FAQ for Easy Thai Chicken Salad with Creamy Peanut Dressing
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover cooked chicken from a previous meal works perfectly here. Just shred it into bite-sized pieces to mix with the salad.
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply replace the chicken with tofu or chickpeas. Both options are great protein sources and complement the salad’s flavors well!
Can I Make the Dressing in Advance?
Yes, you can make the creamy peanut dressing ahead of time! Store it in an airtight container in the refrigerator for up to one week. Just give it a good stir before using, as it may thicken in the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to maintain the salad’s crunch. Toss everything together just before serving again!
