This Crunchy Thai Chicken Salad is a refreshing and flavorful dish packed with vibrant vegetables, tender chicken, and a rich peanut dressing. Perfect for a light lunch or dinner, this salad offers a satisfying crunch and a perfect balance of sweet, savory, and tangy flavors.
Why You’ll Love This Recipe
- Quick and easy to make with simple ingredients
- Packed with fresh, nutritious vegetables and lean protein
- The homemade peanut dressing is rich, creamy, and full of bold flavors
- Perfect for meal prep and can be made ahead of time
- Versatile and customizable to suit different dietary preferences
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken breast, shredded
- Green and purple cabbage, thinly sliced
- Carrots, julienned
- Red bell pepper, sliced
- Cucumber, thinly sliced
- Green onions, chopped
- Cilantro, chopped
- Peanuts, roughly chopped
- Sesame seeds (optional)
For the Peanut Dressing:
- Peanut butter
- Soy sauce
- Rice vinegar
- Lime juice
- Honey or maple syrup
- Garlic, minced
- Ginger, grated
- Sesame oil
- Water (to adjust consistency)
Directions
- In a large bowl, combine the shredded chicken, cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
- In a separate bowl, whisk together all the peanut dressing ingredients until smooth. Adjust the consistency with water if needed.
- Pour the peanut dressing over the salad and toss to combine evenly.
- Garnish with chopped peanuts and sesame seeds for extra crunch.
- Serve immediately or chill for 10-15 minutes before serving for enhanced flavor.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Variations
- Vegetarian Option: Swap chicken for tofu or chickpeas.
- Gluten-Free: Use tamari instead of soy sauce.
- Spicy Kick: Add sriracha or red pepper flakes to the dressing.
- Nut-Free: Replace peanut butter with sunflower seed butter and omit peanuts.
- Extra Crunch: Add crispy wonton strips or toasted cashews.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until ready to serve for best texture.
- Reheating: This salad is best enjoyed cold, but if needed, lightly warm the chicken separately before adding it to the salad.
FAQs
How do I make this salad ahead of time?
Prepare all ingredients and store them separately. Assemble and toss with dressing just before serving.
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saving option for this recipe.
What other vegetables can I add?
You can include snap peas, edamame, or shredded Brussels sprouts for extra texture and flavor.
Can I make the peanut dressing in advance?
Yes, the dressing can be made up to 5 days ahead and stored in the fridge.
What type of peanut butter should I use?
Use natural peanut butter without added sugar or oils for the best flavor.
Can I use almond butter instead of peanut butter?
Yes, almond butter works well as a substitute.
How can I make the dressing thinner?
Add a little more water or lime juice until you reach your desired consistency.
Is this salad good for meal prep?
Absolutely! Just keep the dressing separate until ready to eat.
What’s the best way to shred chicken for this recipe?
Use two forks to pull the chicken apart or shred it quickly with a stand mixer.
Can I use bottled dressing instead?
You can, but homemade peanut dressing gives the best fresh flavor.
Conclusion
Crunchy Thai Chicken Salad with Peanut Dressing is a flavorful, nutritious, and satisfying meal that’s quick to prepare and easy to customize. Whether you enjoy it fresh or as part of your meal prep routine, this dish is sure to become a favorite. Try it today and enjoy the perfect blend of textures and flavors!
PrintCrunchy Thai Chicken Salad with Peanut Dressing
- Prep Time: 20 minutes
- Cook Time: 0 minutes (assuming chicken is pre-cooked)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
A vibrant and refreshing salad combining crisp vegetables, tender chicken, and a creamy peanut dressing. This salad is perfect for a light lunch or dinner, offering a delightful mix of textures and flavors.
Ingredients
For the Salad:
- 3 cups cooked, shredded chicken
- 4 cups shredded Napa cabbage (or green cabbage)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 English cucumber, seeded and thinly sliced
- 1 cup shelled edamame
- 3 green onions, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup roasted peanuts, chopped
- 1 avocado, diced (optional)
- 1 cup crispy wonton strips or chow mein noodles (optional)
For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- Water, as needed to thin the dressing
Instructions
-
Prepare the Dressing: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, grated ginger, minced garlic, and crushed red pepper flakes until smooth. If the dressing is too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency.
-
Assemble the Salad: In a large bowl, combine the shredded chicken, Napa cabbage, red cabbage, carrots, red bell pepper, cucumber, edamame, green onions, cilantro, and mint. Toss the ingredients to mix well.
-
Dress the Salad: Pour the peanut dressing over the salad mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
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Add Toppings: Garnish the salad with chopped peanuts, diced avocado, and crispy wonton strips or chow mein noodles, if desired.
-
Serve: Divide the salad into serving bowls or plates. Enjoy immediately for the best texture and flavor.
Notes
-
Protein Variations: Feel free to substitute the chicken with grilled shrimp, tofu, or omit it entirely for a vegetarian option.
-
Make-Ahead Tips: You can prepare the vegetables and dressing in advance. Store them separately in the refrigerator and combine just before serving to maintain freshness and crunch.
-
Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, for optimal texture, it’s best to consume it immediately after preparation.
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