This Easy Thai Chicken Salad is a colorful mix of fresh veggies and tender chicken, all dressed up with a creamy peanut sauce. It’s tasty, crunchy, and oh-so-satisfying!
I often whip this up for lunch because it’s quick and feels fancy. Plus, if there’s any dressing left, I totally drizzle it on everything. It’s just that good! 😂
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is the star here. For a quicker meal, rotisserie chicken works great! If you’re vegetarian, try substituting with tofu or chickpeas for protein.
Cabbage Mix: While green and purple cabbage provide crunch, you can also use napa cabbage or even pre-packaged coleslaw mix for convenience. They all add a nice texture!
Pepper: Red bell pepper adds sweetness and color. You can substitute it with yellow or orange bell peppers, or even cucumber for a refreshing twist.
Pnuts: Roasted peanuts give a delicious crunch. If you’re nut-free, sunflower seeds or crispy chickpeas are excellent alternatives that add texture.
Fresh Herbs: Cilantro or basil brightens the dish, but if you’re not a fan of cilantro, parsley works well too.
How Do I Make the Creamy Peanut Dressing Just Right?
The peanut dressing is key to this salad’s flavor. You want it creamy yet pourable. Start with peanut butter in a mixing bowl, then whisk in the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until smooth.
- Add lime juice for tartness; it balances the richness of the peanut butter.
- Add water gradually to achieve your desired consistency. More water makes it thinner; less keeps it thick.
- If you want some heat, include red pepper flakes for a little kick!
Mix it all well, and taste – you can adjust sweetness and tang based on your liking. Enjoy the process!
Easy Thai Chicken Salad with Creamy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 3 cups cooked chicken breast, shredded
- 4 cups shredded cabbage mix (green and purple cabbage)
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 3 green onions, chopped
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup fresh cilantro or basil, chopped (optional)
For the Creamy Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon fresh grated ginger
- 1 garlic clove, minced
- 3-4 tablespoons water (to thin dressing as needed)
- Juice of 1 lime
- Pinch of red pepper flakes (optional, for heat)
How Much Time Will You Need?
This delicious salad will take about 20 minutes to prepare, and if you let it sit in the fridge for 15-30 minutes, the flavors will meld beautifully! Perfect for a quick lunch or a lovely side at dinner.
Step-by-Step Instructions:
1. Mix the Salad Ingredients:
In a large salad bowl, add the shredded chicken, shredded cabbage mix, shredded carrots, diced red bell pepper, and chopped green onions. Give it a gentle stir to combine all the colorful ingredients!
2. Make the Creamy Peanut Dressing:
In a separate small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, grated ginger, minced garlic, lime juice, and a pinch of red pepper flakes if you like some heat. As you whisk, slowly add water, one tablespoon at a time, until your dressing is the perfect creamy yet pourable consistency.
3. Combine the Salad with the Dressing:
Pour the creamy peanut dressing over the salad ingredients in the large bowl. Toss everything together gently but thoroughly, ensuring all the ingredients are well coated in the delightful dressing.
4. Add the Finishing Touch:
Sprinkle the chopped roasted peanuts over the top of the salad for that extra crunch. If you’re using fresh cilantro or basil, now’s the time to add it too!
5. Serve or Chill:
Enjoy the salad immediately for a fresh crunch, or cover and refrigerate for 15-30 minutes to let the flavors meld together. Either way, this salad will be a hit!
Enjoy this bright and crunchy Easy Thai Chicken Salad with Creamy Peanut Dressing as a delightful meal or a refreshing side dish! 🌟
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works perfectly in this salad. Just shred it and toss it in for a quick and easy meal!
What Vegetables Can I Substitute or Add?
If you’re not a fan of certain veggies, feel free to substitute or add what you like! You can use diced cucumbers, shredded Napa cabbage, or even snap peas for extra crunch. Just keep the ratios similar to maintain the salad’s balance.
How Can I Make the Dressing Vegan?
To make the dressing vegan, simply substitute honey with maple syrup or agave nectar. The rest of the ingredients are already plant-based!
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Note that the salad may get a little soggy over time due to the dressing, so it’s best to keep dressing on the side if you plan to store it for later.
