Description
A vibrant and flavorful Thai Peanut Chicken Salad combining tender shredded chicken and fresh vegetables tossed in a creamy, spicy peanut dressing. This quick and easy salad offers a perfect balance of savory, sweet, and tangy flavors, making it a refreshing and healthy meal option ready in just 10 minutes.
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)
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 peanut dressing: Add all of the peanut dressing ingredients—creamy peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, chili garlic sauce, fresh lime juice, and water—into a blender. Blend the mixture until it becomes smooth and creamy, ensuring all flavors are well combined.
- Combine salad ingredients: In a large mixing bowl, toss together the shredded cooked chicken, shredded cabbage, shredded carrots, chopped peanuts, chopped fresh cilantro, chopped green onions, and optional Thai chili peppers or jalapenos if you prefer some spice. Mix thoroughly to evenly distribute the ingredients.
- Dress the salad: Pour the prepared Thai peanut dressing over the combined salad ingredients. Toss everything carefully to coat all the components evenly with the dressing, enhancing the overall flavor of the salad.
- Serve: Plate the salad and serve with lime wedges on the side. Squeeze fresh lime juice over each serving to add a refreshing zesty finish before eating.
Notes
- To reduce spice, omit the Thai chili peppers or jalapenos.
- Use cooked rotisserie chicken for a quick shortcut.
- Peanuts can be substituted with cashews or almonds if preferred.
- For a vegan version, replace chicken with tofu and use a soy sauce alternative if needed.
- This salad tastes best served fresh but can be stored covered in the refrigerator for up to 1 day.
