This fresh Thai chicken salad is a burst of yummy flavors! With tender chicken, crunchy veggies, and a tasty peanut dressing, it’s a perfect meal for lunch or dinner.
I love how colorful this salad is. It’s like eating a rainbow on a plate! Plus, the peanut dressing is so good, you might want to drizzle it on everything. 😄
Key Ingredients & Substitutions
Cooked Chicken Breast: Shredded chicken is the star here. You can use rotisserie chicken for convenience, or any leftover cooked chicken. If you want a vegetarian option, try using tofu or chickpeas for protein instead.
Coleslaw Mix: This mix adds crunch and color. If you can’t find it, slice your own green and purple cabbage along with some carrots. For a twist, you can use kale or spinach too!
Red Bell Pepper: It adds sweetness and a pop of color. If you prefer, you can easily swap it for carrots, cucumber, or even another bell pepper color. Each will give a nice texture and flavor.
Peanut Butter: Creamy peanut butter works best for dressing. If you’re allergic, sunflower seed butter or almond butter are excellent alternatives. Just ensure they’re smooth too!
How Do I Make Sure My Peanut Dressing Is Creamy?
Achieving a smooth and creamy peanut dressing is key to this salad! Here are steps to ensure it turns out great:
- Start with soft, creamy peanut butter. Natural brands work well but can be thicker.
- Add the soy sauce and vinegar to the peanut butter first. This helps loosen it up.
- Incorporate the minced garlic and ginger, mixing thoroughly to combine.
- Gradually add water, one tablespoon at a time, until you reach your desired consistency. Mixing will help create a smooth blend.
For a little kick, don’t forget to add red pepper flakes or a splash of sriracha! Enjoy your perfectly creamy dressing!
Easy Thai Chicken Salad With Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded
- 3 cups coleslaw mix (shredded green and purple cabbage, carrots)
- 1 red bell pepper, diced
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro (optional)
- 1/3 cup roasted peanuts, roughly chopped
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 2-3 tablespoons water (to thin dressing as needed)
- A pinch of red pepper flakes or a small splash of sriracha (optional for heat)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. You can enjoy this tasty salad right away, or you can refrigerate it for about 30 minutes to let the flavors combine even more. It’s quick, easy, and full of flavor!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large bowl, add the shredded chicken, coleslaw mix, diced red bell pepper, sliced green onions, and chopped cilantro if you’re using it. Mix them together until well combined.
2. Make the Peanut Dressing:
In a small bowl, combine the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger. Whisk all the ingredients together until smooth. If the dressing is too thick, add water one tablespoon at a time until you reach your desired consistency. If you like a little heat, mix in some red pepper flakes or a splash of sriracha!
3. Dress the Salad:
Pour the peanut dressing over the salad mix. Gently toss everything together so that the dressing evenly coats all the ingredients. It’s a good idea to take your time here to make sure every bite is flavorful!
4. Add Peanuts:
Sprinkle the roughly chopped roasted peanuts on top. Give the salad one last gentle toss to mix them in, allowing the crunch to shine.
5. Serve:
Your salad is ready to enjoy! You can eat it right away, or place it in the fridge for about 30 minutes for the flavors to meld together. This salad is perfect on its own or served with rice noodles for a heartier meal.
This salad is fresh, crunchy, and packed with flavor from the creamy peanut dressing, which complements the vibrant vegetables and tender chicken beautifully. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover rotisserie chicken works perfectly in this salad. Just make sure it’s shredded into bite-sized pieces for easy mixing. If you don’t have chicken, you can substitute with shredded tofu or chickpeas for a vegetarian version!
What Can I Substitute for Peanut Butter?
If you have a peanut allergy or prefer something different, try using sunflower seed butter or almond butter. Both will still provide a creamy texture and nice flavor in the dressing!
How Should I Store Leftovers?
To keep your salad fresh, store any leftovers in an airtight container in the fridge for up to 3 days. The dressing may thicken, so feel free to add a little water or more soy sauce when you re-toss it before serving.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad ingredients and dressing separately up to a day in advance. Just combine them right before serving for the best texture and freshness!
