This Thai Chicken Salad is a fresh and colorful dish, packed with tender chicken, crunchy veggies, and a tasty peanut dressing that will make your taste buds dance!
On a hot day, this salad is my go-to! It’s easy to whip up, and the dressing is so good, I could just eat it with a spoon. Just don’t let anyone catch you! 😂
I love to add some chopped peanuts on top for an extra crunch. It’s not only delicious but also a great way to feel light and energized. Enjoy every bite!
Key Ingredients & Substitutions
Cooked Chicken: I recommend using shredded rotisserie chicken for ease and flavor. If you’re looking for a vegetarian option, try using chickpeas or tofu instead.
Cabbage: Green and red cabbage bring nice color and crunch. If you can’t find red cabbage, feel free to just use more green, or you can substitute it with kale for a different texture.
Carrots: Julienned carrots add sweetness and crunch. You can use pre-packaged matchstick carrots for convenience, or try using bell peppers if you want to swap for a different flavor.
Peanut Butter: Creamy peanut butter is best for dressing. If you’re avoiding peanuts, almond butter works in a pinch, but it might change the flavor a bit.
Honey or Maple Syrup: Both give a nice sweetness to the dressing. Maple syrup is a great alternative for a vegan option, while agave syrup can work too.
How Do I Make Sure My Peanut Dressing is Perfectly Smooth?
The key to a creamy peanut dressing is to whisk it well and gradually add water as needed. Here’s how to get it just right:
- Start with creamy peanut butter in a bowl. Add soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger.
- Whisk these ingredients together until smooth. For best results, do this vigorously to incorporate air.
- If your dressing seems thick, add water one tablespoon at a time, mixing until you reach your desired consistency.
- Taste and adjust—add a bit more honey or soy sauce if you need more sweetness or saltiness.
How to Make Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, julienned
- 1 bell pepper (red or yellow), diced
- 1 cup cucumbers, diced
- 1/4 cup green onions, chopped
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger (optional)
- 2-4 tablespoons water (to thin the dressing as needed)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. If you like, you can chill the salad for about 30 minutes before serving, so the flavors really come together. Perfect for a refreshing meal!
Step-by-Step Instructions:
1. Prepare the Salad Mix:
In a large mixing bowl, combine the shredded chicken, green cabbage, red cabbage, carrots, diced bell pepper, diced cucumbers, chopped green onions, and fresh cilantro. Gently toss everything together until it’s well mixed. This colorful mix is the base of your salad!
2. Make the Peanut Dressing:
In a separate bowl, whisk together the creamy peanut butter, soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger (if using). Keep whisking until the mixture is smooth. If it feels too thick, slowly add water, one tablespoon at a time, until you reach your desired consistency.
3. Combine the Salad and Dressing:
Drizzle the creamy peanut dressing over your salad mixture. Toss everything together gently to make sure all the veggies and chicken are coated in that delicious dressing.
4. Add the Finishing Touch:
Sprinkle the chopped roasted peanuts on top of the salad for a nice crunch. This adds a wonderful texture to your dish!
5. Serve:
You can serve the salad right away, or if you have a little bit of time, let it sit in the fridge for about 30 minutes. This way, the flavors will meld together beautifully. Enjoy your fresh and tasty Thai Chicken Salad!
Can I Use Different Proteins Instead of Chicken?
Absolutely! Feel free to swap out the chicken for grilled shrimp, tofu, or even shredded rotisserie chicken for convenience. Just be sure to cook or prepare your chosen protein beforehand to ensure it’s ready for the salad!
What Should I Do If I Don’t Have Peanut Butter?
No problem! You can substitute peanut butter with almond butter, cashew butter, or sunbutter for a nut-free option. Keep in mind that the flavor will change slightly, but it will still be delicious!
How to Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. If possible, keep the dressing separate until you’re ready to eat to prevent the salad from becoming soggy. Just toss it together right before serving!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, use maple syrup instead of honey and substitute the chicken with chickpeas or grilled tofu. The other ingredients are already plant-based, so you’re all set for a delicious vegan option!
