This Thai Chicken Salad is fresh and crunchy, packed with colorful veggies and tender chicken. The peanut dressing adds a nutty sweetness that’s simply amazing!
It’s my go-to for a light meal, and I love how quick it comes together. Toss everything in a bowl, drizzle that yummy dressing, and you’re ready to enjoy this cheerful dish!
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken adds protein and texture. Feel free to use rotisserie chicken for quick prep or leftover chicken. If you’re looking for a meat-free option, tofu or chickpeas can work nicely!
Cabbage: Green and red cabbage are great for crunch and color. If you can’t find these, use mixed greens or kale for a different twist. I love the vibrant color from red cabbage and its slight sweetness!
Peanut Butter: Creamy peanut butter creates a rich dressing. You can substitute with almond butter for a nut-free option or sunflower seed butter for a delicious twist. Just make sure it’s not too sweet!
Honey or Maple Syrup: Both add sweetness. I usually opt for honey, but maple syrup is perfect for vegans. Agave syrup is another alternative if you prefer something lighter.
How Do I Make a Creamy Peanut Dressing?
The peanut dressing is key to this salad, and it begins with mixing your main ingredients together properly. Start by combining all the solids like peanut butter and grated ginger with the liquids like soy sauce and lime juice.
- Use a whisk to blend everything together smoothly. If the dressing is too thick, gradually add water while whisking until you reach your desired consistency.
- Taste as you go! Adjust with more lime juice for tang, honey for sweetness, or soy sauce for saltiness.
- For an extra kick, consider adding a sprinkle of red pepper flakes or sriracha to the dressing!
How to Make Thai Chicken Salad With Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- 1 bell pepper (red or green), diced
- 1/2 cup green onions, sliced
- 1/2 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
For the Peanut Dressing:
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1-2 tablespoons water (to thin, if needed)
How Much Time Will You Need?
This delightful Thai Chicken Salad takes about 15 minutes to prepare. If you let it chill in the refrigerator for about 30 minutes after mixing, that will enhance the flavors even more. So, total time is about 45 minutes if you include chilling!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by gathering all your fresh ingredients. In a large mixing bowl, combine the shredded cooked chicken, green cabbage, red cabbage, shredded carrots, diced bell pepper, sliced green onions, chopped peanuts, and cilantro. Give it a gentle mix to combine them evenly.
2. Make the Peanut Dressing:
In another smaller bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or maple syrup), sesame oil, grated ginger, and water. Mix until smooth. If it seems too thick, add a little more water, one tablespoon at a time, until you achieve the desired consistency.
3. Combine and Toss:
Pour the delicious peanut dressing over your salad mix and toss everything together until well coated. Taste the salad and feel free to adjust the flavors by adding a splash more lime juice, a drizzle of honey, or a dash more soy sauce to suit your preferences!
4. Chill or Serve:
Serve the salad immediately if you’re ready to eat, or if you have some time, let it chill in the refrigerator for about 30 minutes. This waiting time allows the flavors to mingle and intensify. Enjoy your fresh and tasty Thai Chicken Salad!
Can I Use a Different Type of Chicken?
Absolutely! You can use rotisserie chicken for a quicker option, or even grilled chicken for added flavor. If you have leftover baked or grilled chicken, feel free to shred that and use it as well!
Is There a Substitute for Peanut Butter?
If you have a nut allergy or prefer a different flavor, you can substitute peanut butter with sunflower seed butter or tahini. Both options work well in this dressing and maintain a creamy texture!
How to Store Leftover Salad
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Just toss everything together right before serving!
Can I Add More Vegetables to This Salad?
Definitely! Feel free to mix in other veggies like cucumber, snap peas, or radishes for added crunch and nutrition. Just chop them into bite-sized pieces to ensure a good mix with the rest of the salad!
