Thai Chicken Salad Recipe

Introduction

Thai Chicken Salad is a refreshing and vibrant dish that combines tender cooked chicken with crisp vegetables and a tangy peanut dressing. It’s perfect for a light lunch or a flavorful side that’s easy to prepare and serve.

Ingredients

• 2 cups cooked chicken, shredded or chopped
• 2 cups shredded cabbage
• 1 cup carrots, julienned or shredded
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• ½ cup fresh cilantro leaves
• ¼ cup peanuts, chopped
• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, grated

Instructions

1. Step 1: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, and grated ginger until smooth.
2. Step 2: In a large bowl, combine the cooked chicken, shredded cabbage, carrots, red bell pepper, green onions, and cilantro.
3. Step 3: Pour the dressing over the salad and toss thoroughly until all ingredients are well coated.
4. Step 4: Sprinkle chopped peanuts on top and serve chilled or at room temperature.

Tips & Variations

• For extra crunch, add toasted sesame seeds or crispy fried shallots.
• Substitute chicken with cooked shrimp or tofu for a different protein option.
• Add a splash of chili sauce or red pepper flakes for some heat.
• If peanut butter is too thick, thin the dressing with a little warm water until desired consistency is reached.

Storage

Store the salad separately from the dressing in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the vegetables crisp. Leftovers can be reheated gently or enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the ingredients in advance and store them separately. Mix with the dressing right before serving to maintain freshness and crunch.

What can I use if I’m allergic to peanuts?

You can substitute the peanut butter with tahini or sunflower seed butter and use pumpkin seeds instead of peanuts to keep the salad nut-free.

Thai Chicken Salad Recipe

Print Recipe

★★★★★

4.4 from 131 reviews

A vibrant and flavorful Thai Chicken Salad featuring tender cooked chicken, crunchy vegetables, and a zesty peanut dressing. This refreshing salad combines shredded cabbage, carrots, red bell pepper, and fresh herbs, all tossed in a tangy and sweet peanut sauce, then topped with crunchy peanuts for texture. Perfect for a light lunch or dinner, served chilled or at room temperature.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 0 minutes (assuming chicken is pre-cooked)
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Salad

• 2 cups cooked chicken, shredded or chopped
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• 1/2 cup fresh cilantro leaves
• 1/3 cup roasted peanuts, chopped

Dressing

• 3 tablespoons peanut butter (creamy or chunky)
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated

Instructions

1. Prepare the Dressing: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, and grated ginger until smooth and well combined to create the flavorful peanut dressing.
2. Combine Salad Ingredients: In a large salad bowl, add the cooked chicken, shredded cabbage, shredded carrots, sliced red bell pepper, sliced green onions, and fresh cilantro leaves. Toss gently to mix the ingredients evenly.
3. Toss with Dressing: Pour the prepared peanut dressing over the salad mixture. Toss everything thoroughly until all the ingredients are evenly coated with the dressing.
4. Serve: Transfer the salad to serving plates or bowls, then sprinkle the chopped roasted peanuts on top for added crunch. Serve the salad chilled or at room temperature according to your preference.

Notes

• Use cooked chicken breast or rotisserie chicken for convenience.
• Adjust the lime juice and honey to balance the acidity and sweetness according to your taste.
• You can substitute peanuts with cashews or almonds if preferred.
• For a spicier kick, add a small amount of chili flakes or fresh chopped chilies to the dressing.
• This salad is best served within a few hours of preparation for optimal freshness.

Keywords: Thai chicken salad, peanut dressing, Asian salad, healthy salad, quick chicken salad