This Easy Thai Chicken Salad is fresh, crunchy, and full of flavor! The tender chicken mixes perfectly with crisp veggies, creating a healthy and colorful meal.
The peanut dressing is where the magic happens! It’s creamy, nutty, and a little sweet, making every bite delicious. I love making extra dressing for dipping veggies too!
Key Ingredients & Substitutions
Chicken: Using shredded chicken breast is great for this salad. If you’re short on time, rotisserie chicken works perfectly! You could also use leftover grilled chicken or even tofu for a vegetarian twist.
Coleslaw Mix: The mix of cabbage and carrots adds crunch. If you can’t find pre-packaged slaw, simply shred some green cabbage, purple cabbage, and carrots at home. You could also add other veggies like snow peas or radishes for variety!
Peanuts: Roasted peanuts give a nice crunch and flavor. If you have nut allergies, sunflower seeds or roasted chickpeas are excellent substitutes. Just keep in mind that the flavor will differ a bit.
Peanut Butter: Creamy peanut butter is essential for the dressing’s texture. If you’re looking for lower fat options, try using almond butter or sunflower seed butter instead. They might change the taste but can still be very tasty!
How Do You Make a Creamy Peanut Dressing?
Making the peanut dressing is simple, but there are a few key things to ensure it turns out smooth and delicious. Start by mixing the peanut butter with soy sauce, rice vinegar, and other ingredients in a bowl.
- Use warm water incrementally to thin the dressing. This helps to blend everything together without lumps.
- Whisk it well, so it’s nice and creamy. If it’s too thick, just add a little more water.
- Don’t forget to taste it! Adjust the flavors with more lime juice, honey, or spicy elements based on your preference.
Your dressing can even be stored for a few days, so feel free to make extra for future meals!
Easy Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 3 cups cooked chicken breast, shredded
- 4 cups coleslaw mix (shredded green and purple cabbage, carrots)
- 1 red bell pepper, diced
- 3 green onions, chopped
- 1/2 cup chopped roasted peanuts
- 1/4 cup fresh cilantro, chopped (optional)
For the Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2-3 tablespoons warm water (to thin the dressing)
- 1/4 teaspoon red pepper flakes or sriracha (optional, for heat)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare, plus an optional 30 minutes to chill in the refrigerator. It’s quick to make, perfect for lunch or a light dinner!
Step-by-Step Instructions:
1. Prep the Salad Ingredients:
In a large bowl, combine the shredded chicken, coleslaw mix, diced red bell pepper, chopped green onions, and half of the chopped peanuts. If you love cilantro, feel free to add it now!
2. Make the Peanut Dressing:
In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, grated ginger, and minced garlic. If you like a little heat, add in the red pepper flakes or sriracha.
3. Thin the Dressing:
Gradually add warm water to the dressing, whisking continuously until it reaches a smooth, pourable consistency. If it’s too thick, just add a little more water!
4. Combine and Toss:
Pour the peanut dressing over the salad mixture and toss everything well to coat evenly. Make sure every bite is filled with that delicious dressing!
5. Season and Serve:
Taste your salad and adjust the seasoning with salt, pepper, or additional lime juice if you like! Sprinkle the remaining peanuts over the top for a nice crunch.
6. Enjoy!
Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld together. This salad is a refreshing treat that’s not only colorful but also packed with nutrition!
Enjoy your bright and tasty Easy Thai Chicken Salad with Peanut Dressing!
Frequently Asked Questions (FAQs)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover shredded rotisserie chicken is perfect for this recipe and saves time. Just ensure it’s properly cooked and shredded before adding it to the salad.
What Can I Substitute for Peanut Butter?
If you’re allergic to peanuts or prefer another option, almond butter or sunflower seed butter can be great substitutes. Just keep in mind that each will slightly change the flavor of the dressing.
How Do I Store Leftover Salad?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the salad from getting soggy. It’s best enjoyed fresh, but can be kept for a quick meal later!
Can I Make This Salad Vegan?
Yes! You can easily make this salad vegan by using shredded tofu or tempeh in place of chicken and swapping honey for maple syrup in the dressing. This keeps all the flavors intact while catering to a vegan diet!
