This Thai chicken salad is a crunchy mix of fresh veggies, tender chicken, and a creamy peanut dressing that brings it all together. It’s tasty and oh-so-colorful!
I love how the peanut dressing adds a nice twist to the classic salad. Plus, it’s a quick meal that feels fancy—perfect for impressing dinner guests or just treating myself! 😊
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken adds protein. You can use rotisserie chicken for ease or even leftover chicken you have on hand. For a vegetarian option, swap with tofu or chickpeas!
Cabbage: Green cabbage is crunchy and refreshing. If it’s hard to find, Napa cabbage is a great alternative. You can skip the red cabbage if you can’t find it, or use extra green cabbage instead.
Peanut Butter: This provides the rich, nutty flavor in the dressing. If you have a nut allergy, try sunflower seed butter or tahini. Both can give a great taste without the nuts.
Cilantro: Fresh cilantro adds brightness. If you’re not a fan, consider using mint or basil for a different but lovely flavor. You can also skip it entirely!
How Do I Make the Perfect Peanut Dressing?
Getting the right consistency in peanut dressing can be tricky, but with these steps, you’ll be set! It should be smooth and creamy, not too runny.
- Start with room temperature peanut butter; this makes mixing easier.
- Whisk all the dressing ingredients together in a bowl.
- If it’s too thick, slowly add water one tablespoon at a time until you achieve the consistency you like.
- Taste and adjust seasoning if needed; a little extra soy sauce or honey can elevate the flavor!
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 carrots, shredded
- 1 red bell pepper, diced
- 1 cup green onions, chopped
- 1/2 cup red cabbage, shredded
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
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 sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Water as needed for consistency
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare and you can let it chill for an extra 30 minutes if you like. All in all, you’ll be enjoying your Thai Chicken Salad in under an hour!
Step-by-Step Instructions:
1. Prepare the Salad:
In a large bowl, combine the shredded chicken, green cabbage, carrots, red bell pepper, green onions, red cabbage, chopped roasted peanuts, and fresh cilantro. Toss everything together gently to make sure all the ingredients are mixed well.
2. Make the Peanut Dressing:
In a separate bowl, add the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, and minced ginger. Whisk these ingredients together until the mixture is smooth. If the dressing seems a bit thick, add water a tablespoon at a time until you reach your desired consistency.
3. Combine Salad and Dressing:
Now, pour the creamy peanut dressing over your salad mixture. Toss everything together thoroughly so that all the vegetables and chicken are coated in that delicious dressing. Season with salt and pepper to taste.
4. Chill and Serve:
If you have time, let the salad chill in the refrigerator for about 30 minutes to allow the flavors to meld nicely, but it’s also great served immediately! Enjoy your refreshing Thai Chicken Salad with Peanut Dressing!
Can I Use Raw Chicken Instead of Cooked Chicken?
Yes, you can use raw chicken, but you’ll need to cook it first. You can poach, grill, or sauté the chicken until it reaches an internal temperature of 165°F (75°C). Allow it to cool before shredding for the salad.
What Can I Substitute for Peanut Butter?
If you’re allergic to peanuts or simply don’t have peanut butter on hand, you can substitute it with almond butter, cashew butter, or sunflower seed butter. Just keep in mind that the flavor will change slightly, but it will still be delicious!
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The vegetables may soften over time, but the flavors will continue to meld, making it a tasty option for quick lunches!
Can I Make This Salad Vegan?
Absolutely! To make this salad vegan, replace the chicken with a plant-based protein like tofu or chickpeas, and use maple syrup instead of honey in the dressing. All other ingredients are already vegan-friendly!
