Description
This vibrant and flavorful Thai Peanut Chicken Salad combines shredded chicken with fresh vegetables and a creamy, spicy peanut dressing. It’s a quick and easy recipe, perfect for a light lunch or dinner, offering a delightful blend of textures and Thai-inspired flavors with a zesty lime finish.
Ingredients
Scale
Salad
- 2 cups cooked chicken (shredded)
- 2 cups cabbage (shredded)
- 1 cup carrots (shredded)
- ½ cup peanuts (chopped)
- ½ cup fresh cilantro (chopped)
- ¼ cup green onions (chopped)
- 2 Thai chili peppers or jalapenos (optional – for spice)
- 1 lime (sliced into wedges)
Thai Peanut Dressing
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup (or honey)
- 1 teaspoon chili garlic sauce
- ½ teaspoon fresh lime juice
- 1 tablespoon water
Instructions
- Prepare the Dressing: Add all of the ingredients for the Thai peanut dressing to a blender. Blend until smooth, ensuring all elements are fully combined into a creamy sauce.
- Combine Salad Ingredients: In a large bowl, toss together the shredded chicken, cabbage, carrots, chopped peanuts, cilantro, green onions, and chili peppers (if using) to evenly distribute the vegetables and herbs.
- Toss with Dressing and Serve: Pour the peanut dressing over the salad mixture and toss thoroughly to coat everything with the flavorful sauce. Serve the salad with lime wedges on the side to squeeze fresh lime juice over each portion for a bright, tangy finish.
Notes
- For extra crunch, toast the peanuts lightly before chopping.
- Adjust the number of chili peppers to control the heat level.
- Use cooked rotisserie chicken for a time-saving option.
- This salad can be served chilled or at room temperature.
- Maple syrup or honey can be used interchangeably as a natural sweetener.
