This Thai Chicken Salad is a colorful mix of fresh veggies, tender chicken, and a creamy peanut dressing that adds lots of flavor. It’s a perfect light meal!
Eating this salad always cheers me up! I love the crunch from the veggies and the nutty taste of the dressing—sometimes I just grab a fork and go for it right from the bowl! 😄
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is a great shortcut and adds flavor. You could also use grilled or poached chicken breast if that’s what you have on hand, or even tofu for a vegetarian option.
Mixed Salad Greens: Romaine and spinach work well for a crunchy texture. Feel free to use kale, arugula, or your favorite salad mix instead—just aim for something that can hold up well with the dressing.
Peanut Butter: Creamy peanut butter gives the dressing a smooth consistency. If you’re allergic, you can substitute with sunflower seed butter or almond butter, but taste it to ensure it works for you.
Lime Juice: Fresh lime juice brightens the salad’s flavors. If limes are out of season, lemon juice can be a fine substitute, although it will give a slightly different taste.
How Do I Make the Perfect Peanut Dressing?
Creating a creamy and flavorful peanut dressing can seem tricky, but it’s pretty straightforward. The key is to balance the flavors well. Here’s how I get it just right:
- Start with peanut butter in a bowl, then slowly whisk in soy sauce and honey or maple syrup for sweetness.
- Add the rice vinegar and sesame oil for tang, and garlic for that punch of flavor.
- Remember to mix in the lime juice for freshness. If the dressing is too thick, add water gradually until you reach your desired consistency.
- If you like heat, a pinch of red pepper flakes can give your dressing a nice kick!
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 (such as romaine and spinach)
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 cup purple cabbage, shredded
- 1/2 cup green onions, chopped
- 1/2 cup roasted peanuts, chopped
- 1 lime, juiced
- Salt and pepper to taste
For The Peanut Dressing:
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1-2 tablespoons water (to thin if needed)
- 1 clove garlic, minced
- Red pepper flakes (optional, for heat)
How Much Time Will You Need?
This delicious and refreshing Thai Chicken Salad takes about 15 minutes to prepare. If you’d like to let the flavors develop, you can refrigerate it for up to an hour before serving. Total time is about 15-75 minutes, depending on how long you let it sit.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large bowl, combine the shredded chicken, mixed salad greens, diced red bell pepper, shredded carrots, purple cabbage, chopped green onions, and half of the chopped peanuts. Gently mix everything together so the ingredients are evenly distributed and ready for the dressing.
2. Make the Peanut Dressing:
In a separate small bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and lime juice. If the dressing is too thick, add 1 to 2 tablespoons of water until it reaches your desired consistency. Taste it and adjust any ingredients if needed for your preference.
3. Combine and Toss:
Pour the peanut dressing over the salad mixture in the large bowl. Toss everything together gently but thoroughly, making sure all the salad ingredients are well coated with the creamy dressing.
4. Season and Garnish:
Season your salad with salt and pepper to taste. Then, top it off with the remaining chopped peanuts and a light sprinkle of red pepper flakes if you like a bit of heat.
5. Serve and Enjoy:
Serve the salad immediately for the freshest taste, or for more blended flavors, refrigerate for up to an hour before serving. Enjoy your bright, flavorful Thai Chicken Salad!
Can I Use Different Proteins Instead of Chicken?
Absolutely! This salad works well with shredded turkey, tofu, or even chickpeas for a vegetarian option. Just make sure to adjust the cooking time accordingly; for instance, pre-cooked or canned chickpeas can be used directly without any additional cooking.
How Can I Make This Salad Vegan?
To make this dish vegan, simply substitute the honey with maple syrup or agave nectar in the dressing. Additionally, replace the chicken with shredded tofu or a mix of your favorite beans and legumes for protein!
Can I Prepare the Peanut Dressing in Advance?
Yes, you can! Make the dressing a day ahead and store it in an airtight container in the fridge. Just give it a good stir or whisk before using, as it may thicken when chilled. If it’s too thick, add a splash of water to reach your desired consistency.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, consider storing the dressing separately and only adding it to the salad right before serving to avoid sogginess!
