Description
A fresh and vibrant Thai Peanut Chicken Salad combining shredded chicken, crisp cabbage, and crunchy peanuts tossed in a creamy, tangy peanut dressing with a hint of spice. This quick and easy salad is perfect for a light lunch or dinner, delivering bold Thai flavors with minimal prep time.
Ingredients
Scale
Salad Ingredients
- 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)
Peanut Dressing Ingredients
- 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 Peanut Dressing: Add all of the peanut dressing ingredients—creamy peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup or honey, chili garlic sauce, fresh lime juice, and water—to a blender. Blend until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Toss the Salad Ingredients: In a large mixing bowl, combine the shredded cooked chicken, shredded cabbage, shredded carrots, chopped peanuts, chopped fresh cilantro, chopped green onions, and optional Thai chili peppers or jalapenos. Gently toss the ingredients together to distribute them evenly.
- Combine Salad and Dressing: Pour the prepared peanut dressing over the tossed salad. Toss carefully again to coat all the ingredients evenly with the dressing, ensuring the salad is flavorful and well mixed.
- Serve: Plate the salad and serve with lime wedges on the side, allowing diners to squeeze fresh lime juice over the salad to add brightness and an extra zing of flavor.
Notes
- For a spicier salad, include the Thai chili peppers or jalapenos; omit them if you prefer a milder flavor.
- Use cooked chicken from a rotisserie or leftover cooked chicken for convenience.
- To make this dish gluten-free, ensure the soy sauce is a gluten-free variety or substitute with tamari.
- You can substitute peanuts with cashews or almonds if preferred or for allergy considerations, but it will alter the flavor slightly.
- Maple syrup can be swapped with honey or agave nectar based on dietary preferences.
- Prep all vegetables and chicken ahead of time to speed up the assembly process.
