This Thai Chicken Salad is a burst of fresh flavors! It features tender chicken, crunchy veggies, and a creamy peanut dressing that ties everything together. Yum!
I love how colorful and crunchy this salad is. It’s perfect for a light lunch or a dinner that’s quick to make. Plus, who wouldn’t want to add tasty peanut dressing to their meal? 😋
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is key for protein. You can use rotisserie chicken to save time, or even swap it for firm tofu if you’re looking for a vegetarian option.
Mixed Salad Greens: A combination of Napa cabbage, romaine, and spinach adds texture and freshness. If you can’t find these, try any leafy greens you enjoy or have on hand, like kale or arugula.
Bell Peppers: Red and green bell peppers add crunch and color. You could replace them with other veggies like cucumbers or shredded zucchini if you prefer.
Peanut Butter: Creamy peanut butter gives the dressing its smooth texture. If you’re allergic to peanuts, almond butter or sunflower seed butter works as a great substitution.
Cilantro: Fresh cilantro adds a burst of flavor. If you’re not a fan, fresh parsley or basil can provide a different but still tasty touch.
How Do I Make the Peanut Dressing Just Right?
The peanut dressing is simple, but getting the right consistency and flavor is vital. Start by whisking all ingredients together until smooth.
- Use creamy peanut butter for a velvety dressing. If it’s too thick, gradually add water until it flows well.
- Taste as you mix! Adjust with more soy sauce for saltiness, honey for sweetness, or sriracha if you like a kick.
- Add sesame oil for a nutty aroma that really shines in 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 mixed salad greens (e.g., Napa cabbage, romaine, and spinach)
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 cup carrots, shredded
- 1 cup purple cabbage, shredded
- ½ cup green onions, chopped
- ½ cup roasted peanuts, roughly chopped
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
For the Peanut Dressing:
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1-2 teaspoons sriracha (optional)
- Water to thin if necessary
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare. If you decide to let it chill for a while to enhance the flavors, plan for an additional 30 minutes in the fridge. So, overall, it’s about 45 minutes from start to your tasty end!
Step-by-Step Instructions:
1. Preparing the Salad:
In a large bowl, combine the shredded cooked chicken, mixed salad greens, diced red and green bell peppers, shredded carrots, purple cabbage, chopped green onions, and cilantro. Gently toss everything together to mix the ingredients evenly.
2. Making the Peanut Dressing:
In another bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and sriracha (if you’re using it). If the dressing is too thick for your liking, add a little water, a spoonful at a time, until it’s just right.
3. Combining Everything:
Pour the peanut dressing over the salad mixture. Use a big spoon to toss everything together until all the ingredients are well-coated with the yummy dressing.
4. Seasoning and Garnishing:
Add salt and pepper to taste, stirring gently once more. Top the salad with the roughly chopped roasted peanuts for a nice crunch.
5. Serving:
Serve the salad immediately for a fresh taste, or let it chill in the refrigerator for about 30 minutes. This will help the flavors meld together beautifully. Enjoy your delicious Thai Chicken Salad!
Can I Use Different Proteins in This Salad?
Absolutely! You can substitute the chicken with shrimp, tofu, or even grilled steak. If using shrimp or tofu, just ensure they are cooked properly and, if desired, seasoned to enhance the flavor.
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate until you’re ready to eat to maintain the freshness of the greens. If the salad greens become soggy, you can refresh them with a splash of lemon juice before serving!
Can I Make the Dressing Ahead of Time?
Yes, you can prepare the peanut dressing ahead of time! Store it in an airtight container in the fridge for up to a week. Just give it a good stir or shake before using, as it may thicken slightly when chilled. If it’s too thick, add a little water to thin it out.
What Other Veggies Can I Add?
Feel free to get creative! You can add cucumbers, snap peas, or shredded radishes for extra crunch. Avocado also makes a delicious addition, adding creaminess to the salad. Just be sure to adjust the quantities so it stays balanced!
