Thai Chicken Salad With Peanut Dressing

Key Ingredients & Substitutions

Chicken: Cooked shredded chicken breast is perfect here. You can use rotisserie chicken for convenience or even swap in cooked tofu for a vegetarian option.

Cabbage: Green and red cabbage add crunch and color. If you can’t find red cabbage, you can use extra green cabbage or even sliced bok choy as a substitute.

Peppers: Red and green bell peppers provide freshness and sweetness. Feel free to experiment with yellow or orange peppers for a different flavor, or use cucumber slices for a cool crunch.

Peanuts: Roasted peanuts are key for flavor and texture. If you have nut allergies, sunflower seeds or crispy chickpeas work great as a substitute!

Cilantro: Fresh cilantro adds a lovely herbal note. If you’re not a fan, try substituting with fresh parsley or basil for a milder flavor.

How Do I Make a Creamy Peanut Dressing?

Creating a creamy peanut dressing adds a delicious twist to your salad. Follow these simple steps for the best results!

• Start with creamy peanut butter for a smooth consistency. Natural peanut butter works too, just stir it well first.
• Mix soy sauce, rice vinegar, lime juice, and honey (or maple syrup) in a bowl. This blend gives the dressing a balance of salty, tangy, and sweet flavors.
• Add sesame oil for depth. It has a unique nutty taste that enhances the dressing.
• Thin the dressing with water a tablespoon at a time until it’s just right for drizzling. Test the consistency and adjust as needed!
• Finally, season with salt and pepper to enhance the taste. Give it a good whisk until everything is combined.

How to Make Thai Chicken Salad With Peanut Dressing

Ingredients You’ll Need:

For the Salad:

• 2 cups cooked and shredded chicken breast
• 4 cups green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 cup carrots, grated or julienned
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup green onions, sliced
• 1/2 cup roasted peanuts, chopped (plus more for garnish)
• 1/4 cup fresh cilantro, chopped (for garnish)

For the Peanut Dressing:

• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1-2 tablespoons water (to thin, as needed)
• Salt and pepper to taste

How Much Time Will You Need?

This delicious Thai Chicken Salad takes about 15 minutes to prepare. You can serve it right away, or for even tastier results, refrigerate it for up to 2 hours to let the flavors blend beautifully.

Step-by-Step Instructions:

1. Preparing the Salad Mix:

Start by gathering all your fresh veggies. In a large mixing bowl, combine the cooked and shredded chicken, thinly sliced green and red cabbage, grated carrots, diced red and green bell peppers, and sliced green onions. Toss everything together gently until it’s well mixed. This colorful combination is packed with flavor and crunch!

2. Making the Peanut Dressing:

In a separate bowl, make the peanut dressing. Whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), and sesame oil until smooth. If the dressing is too thick, gradually add water—one tablespoon at a time—until you reach your desired consistency. Lastly, season with salt and pepper to taste.

3. Combining Everything:

Now it’s time to bring it all together! Pour the peanut dressing over the salad mix and toss everything thoroughly to ensure that all the ingredients are well coated with that tasty dressing. You want every bite to be full of flavor!

4. Serve and Garnish:

Transfer the salad to a serving dish and garnish with additional chopped peanuts and fresh cilantro. This adds a lovely touch both visually and in taste!

5. Enjoy:

You can dig in right away, or if you like, let the salad chill in the fridge for up to 2 hours before serving. This allows the flavors to meld together, making every bite even more delicious. Enjoy your tasty Thai Chicken Salad!

Can I Use Different Proteins in This Salad?

Absolutely! You can substitute the shredded chicken with other proteins like tofu, shrimp, or even canned chickpeas for a vegetarian option. Just make sure to prepare your protein accordingly—cook it through if it’s raw, or drain and rinse canned options before adding them to the salad.

How Can I Make This Salad Vegan?

To make this salad vegan, simply replace the honey with maple syrup, and you can use tofu or tempeh instead of chicken. Ensure your soy sauce is labeled as gluten-free if you’re avoiding gluten!

How to Keep Leftovers Fresh?

Store any leftover salad in an airtight container in the fridge for up to 2 days. To keep the dressing from making the salad soggy, consider storing the salad and dressing separately, and combine them just before eating.

Can I Make the Dressing Ahead of Time?

Yes, you can! The peanut dressing can be made in advance and stored in the fridge for up to a week. Just give it a good stir or whisk before using, and if it’s too thick, add a little water to thin it out as needed!