This Thai Chicken Salad is a colorful mix of fresh veggies, tender chicken, and a tasty peanut dressing that ties it all together. It’s light and crunchy, making it perfect for lunch!
Who knew salad could be this exciting? The creamy peanut dressing is like a party in your mouth! I love making it ahead for a quick meal that still makes me feel like I’m treating myself.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is essential here. Rotisserie chicken is a great shortcut and adds flavor. If you’re vegetarian, try using tofu or chickpeas instead for added protein.
Mixed Salad Greens: You can use a mix of greens, or if you’re in a hurry, grab a coleslaw mix from the store. It adds crunch! For a low-carb option, skip the greens and use spiralized veggies like zucchini.
Red Bell Pepper: Red bell peppers bring sweetness and color. If you don’t have them, yellow or orange peppers work well too. You could also use shredded cabbage for a different texture.
Cilantro: This ingredient is optional but adds a fresh flavor. If you’re not a fan, parsley is a great substitute for a similar brightness without the strong taste.
How Do I Make the Peanut Dressing Creamy and Flavorful?
The peanut dressing is where a lot of the flavor comes from. The key is balancing the peanut butter with acidity and sweetness. Here’s how to get it just right:
- Start by whisking peanut butter with soy sauce, rice vinegar, and lime juice. This combination adds depth.
- If you find the mixture too thick, gradually add water until you reach your desired consistency. You want it pourable but still creamy.
- For an extra kick, consider adding a pinch of red pepper flakes to the dressing for some heat!
How to Make Thai Chicken Salad With Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded
- 4 cups mixed salad greens or coleslaw mix
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup green onions, sliced
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped (optional)
For the Peanut Dressing:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- Water to thin, as needed
How Much Time Will You Need?
This delicious Thai Chicken Salad takes about 15 minutes to prepare. If you choose to chill it for enhanced flavors, plan for an additional 30 minutes in the refrigerator. All in all, you’re looking at around 45 minutes for the taste to fully develop—and it will be worth it!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large mixing bowl, combine the shredded cooked chicken, salad greens or coleslaw mix, diced red bell pepper, diced cucumber, shredded carrots, sliced green onions, and chopped peanuts. If you like cilantro, sprinkle it in for an extra burst of flavor! Toss the mixture gently with your hands or a large spoon to mix everything well.
2. Make the Peanut Dressing:
In a separate bowl, add the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), lime juice, minced garlic, and sesame oil. Use a whisk to blend it together until smooth and creamy. If the dressing seems too thick, don’t worry—just add a little water at a time until you reach a pourable consistency.
3. Combine and Serve:
Drizzle the delicious peanut dressing over your salad mixture. Give everything a gentle toss to ensure all the ingredients are nicely coated with the dressing. If you want the flavors to marry for a bit, cover the salad and chill it in the refrigerator for about 30 minutes before serving. Enjoy your flavorful Thai Chicken Salad!
Can I Use Leftover Rotisserie Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken is perfect for this salad. Just shred the chicken as specified and toss it in. It saves time and adds great flavor!
What If I Don’t Have Peanut Butter?
No worries! You can substitute almond butter or sunflower seed butter for a similar creamy texture. Just keep in mind that the flavor will vary slightly depending on what you use.
How Can I Make the Salad Vegan?
To make this salad vegan, substitute the chicken with chickpeas or tofu. For the dressing, use maple syrup instead of honey and verify all other ingredients are vegan-friendly. Enjoy a delicious, plant-based version!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, it’s best to keep the dressing separate until you’re ready to eat to keep the salad fresh and crispy!
