This Thai Chicken Salad combines tender chicken, crunchy veggies, and a creamy peanut dressing. It’s fresh, colorful, and packed with flavor in every bite!
Key Ingredients & Substitutions
Cooked Chicken Breast: You can use rotisserie chicken for convenience—it’s already cooked and super flavorful! You might also swap in shredded tofu for a vegetarian option.
Coleslaw Mix: This mix gives a great crunch. If you don’t have it, just use chopped cabbage and grated carrots. You could even toss in other veggies like snap peas or cucumbers for extra freshness.
Peanut Butter: Creamy is preferred for easy mixing but chunky is fun for texture! If you’re nut-free, sunflower seed butter works nicely as an alternative.
Honey or Maple Syrup: Both are great for sweetness. Maple syrup is a good vegan swap for honey. You could even use agave nectar if that’s what you have on hand!
How Do I Make Creamy Peanut Dressing Just Right?
Getting the right consistency for the peanut dressing is key. Start combining the ingredients in a bowl, and then adjust as needed. Add water a little at a time until it’s smooth!
- Whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, and red pepper flakes if you want heat.
- For a thinner dressing, add 2-3 tablespoons of water one tablespoon at a time. This way, you’ll reach your desired creaminess without it getting too runny!
This dressing can also be made ahead and stored in the fridge for a few days. Just give it a stir before using it again!
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 green cabbage, purple cabbage, and carrots)
- 1/2 red bell pepper, diced
- 3 green onions, sliced
- 1/4 cup cilantro leaves, chopped (optional)
- 1/4 cup chopped roasted peanuts
For the Creamy Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 2-3 tablespoons water (to thin dressing as needed)
- Pinch of crushed red pepper flakes (optional for heat)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. If you choose to let it chill for about 30 minutes before serving, you’ll have even more delicious flavors blending together!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large mixing bowl, add the shredded cooked chicken, coleslaw mix, diced red bell pepper, sliced green onions, and, if you like it, add chopped cilantro. This mix is both colorful and crunchy!
2. Make the Creamy Peanut Dressing:
In a separate smaller bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and minced garlic. If you like a little spice, add some crushed red pepper flakes too. Gradually add 2-3 tablespoons of water, one tablespoon at a time, until the dressing is smooth and pourable.
3. Combine Salad and Dressing:
Pour the creamy peanut dressing over the chicken and veggie mix. Gently toss everything together so that all the ingredients get evenly coated with the delicious dressing.
4. Add the Crunch:
Sprinkle the chopped roasted peanuts on top for that extra crunch that makes this salad delightful!
5. Serve and Enjoy:
You can serve this salad right away, or for deeper flavors, chill it in the refrigerator for about 30 minutes before serving. It’s wonderful on its own or over a bed of lettuce or mixed greens. Enjoy your fresh and tasty Thai Chicken Salad!
FAQ for Easy Thai Chicken Salad with Creamy Peanut Dressing
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover roasted or grilled chicken works perfectly in this salad. Just shred it and toss it in. This is a great way to use up leftovers!
What Can I Substitute for Peanut Butter?
If you need a peanut-free option, sunflower seed butter is a great alternative that will still give you a creamy texture. Almond butter can also work if you prefer a different flavor.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Note that the veggies may lose some crunch over time, so it’s best enjoyed fresh!
Can I Make the Dressing in Advance?
Yes! You can prepare the creamy peanut dressing up to 3 days ahead of time. Just keep it in a sealed container in the fridge, and give it a stir before using it again! If it thickens, you can add a splash of water to thin it out.
