This Thai Chicken Salad is light and refreshing, packed with tender chicken, crunchy veggies, and a creamy peanut dressing that blends together perfectly. Yum!
It’s the kind of salad that makes you feel good while eating it. I love to whip this up for lunch, and I might add extra peanuts because, well, why not? 😄
Key Ingredients & Substitutions
Shredded Chicken: You can use rotisserie chicken, which saves you time. If you’re vegetarian, substitute with tofu or chickpeas for protein.
Cabbage Mix: A mix with green and purple cabbage adds color and crunch. If unavailable, you can use pre-packaged coleslaw mix instead.
Peanut Butter: I love creamy peanut butter, but crunchy adds texture. For a nut-free option, try sunflower seed butter or tahini.
Honey or Maple Syrup: Both sweeteners work well, but you can use agave syrup or coconut sugar if preferred. Adjust to taste for sweetness.
Fresh Herbs: Cilantro or Thai basil really enhance the flavors. If you’re not a fan, you could use parsley instead, or just skip it.
How Do I Make the Dressing Smooth and Creamy?
Making a creamy dressing is easy but needs attention. Here’s how to get that smooth texture:
- Always start with soft peanut butter. If it’s hard from the fridge, let it sit at room temp or microwave it for a few seconds.
- Whisk ingredients in a small bowl or jar. Add warm water little by little until you reach your desired consistency.
- Mix generously with a whisk or fork to break up any lumps for that creamy finish.
Remember, you can adjust flavors as you go! If it’s too thick, add more water. If it needs a kick, a bit more lime juice or soy sauce does wonders.
Easy Thai Chicken Salad With Creamy Peanut Dressing
Ingredients:
For the Salad:
- 2 cups cooked, shredded chicken breast
- 3 cups shredded cabbage mix (green and purple cabbage)
- 1 cup shredded carrots
- 1/2 cup diced red bell pepper
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro or Thai basil (optional)
- 1/4 cup chopped peanuts (plus extra for garnish)
For the Creamy Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 2-4 tablespoons warm water (to thin out dressing)
Time Estimate:
This recipe takes about 15 minutes to prepare. It’s quick to throw together and perfect for a healthy meal when you’re short on time. Enjoy the fresh flavors of the Thai chicken salad in just a flash!
Detailed Instructions:
1. Prepare the Salad Base:
Start by gathering a large bowl. Put in the shredded chicken, cabbage mix, shredded carrots, diced bell pepper, and sliced green onions. If you’re using fresh herbs like cilantro or Thai basil, toss those in too. Gently mix everything together until it’s well distributed. This colorful base is the heart of your salad!
2. Make the Dressing:
Take a small bowl or jar and add in the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. Whisk everything together until it’s smooth and creamy. If it’s too thick, add warm water a tablespoon at a time until you reach a pourable consistency. This dressing will bring all the flavors together!
3. Combine Salad and Dressing:
Pour the prepared dressing over your salad ingredients. It’s time to make it delicious! Toss everything gently to ensure all the veggies and chicken are coated in that amazing peanut dressing. Take a moment to savor the aroma!
4. Add Peanuts and Adjust Seasoning:
Carefully mix in most of the chopped peanuts for that extra crunch, but save a handful for garnish later. Taste your salad and see if it needs anything. A bit more lime juice or soy sauce can make a big difference, so adjust to your liking!
5. Serve and Enjoy:
Your Thai chicken salad is now ready to be served! Garnish with the remaining peanuts on top for added texture. Whether you serve it chilled or at room temperature, it’s right for any occasion. Enjoy this fresh and delightful salad as a light main dish or as a side!
Dig in and enjoy the flavors of this delicious and easy Thai Chicken Salad with Creamy Peanut Dressing!
FAQ for Easy Thai Chicken Salad With Creamy Peanut Dressing
Can I Use Leftover Chicken?
Absolutely! Leftover roasted or grilled chicken works perfectly in this salad. Just shred it up and add it to the mix. It’s a great way to use up extra chicken from previous meals!
How Can I Make This Salad Vegetarian or Vegan?
To make it vegetarian or vegan, simply swap out the chicken for cubed tofu or chickpeas for protein. For the dressing, use maple syrup instead of honey and check that your soy sauce is vegan!
Can I Prepare This Salad in Advance?
You can prepare the salad base ahead of time and store it in the fridge for up to a day. Just keep the dressing separate until you’re ready to serve to prevent the salad from getting soggy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before eating, and feel free to add a little extra dressing if it needs refreshing!
