PrintCrunchy Thai Chicken Salad with Homemade Peanut Dressing
Make this fresh, flavorful Thai Chicken Salad featuring tender chicken, crisp vegetables, and a creamy, addictive homemade peanut dressing. It is simple to prepare and perfect for a healthy lunch or light dinner.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/2 cup chopped roasted peanuts, for topping
- 1/4 cup crispy chow mein noodles or toasted wonton strips, for topping
- For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
Instructions
- Prepare the Peanut Dressing: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha until completely smooth. Add more warm water, one teaspoon at a time, until you reach your desired pouring consistency. Set aside.
- Prepare the Chicken and Vegetables: Place the shredded chicken, green cabbage, red cabbage, carrots, and red bell pepper into a large mixing bowl.
- Combine: Pour about three-quarters of the peanut dressing over the chicken and vegetables. Toss everything gently until the ingredients are evenly coated.
- Add Herbs: Fold in the fresh cilantro and mint.
- Serve: Divide the salad among serving bowls. Top each serving with extra chopped peanuts and crispy chow mein noodles or wonton strips. Drizzle with any remaining dressing if needed.
- Meal Prep Note: If preparing ahead, keep the dressing, salad base, and crunchy toppings separate until ready to serve to maintain the best texture. This recipe pairs well with structured meal planning.
Notes
- For a tangier dressing, substitute 1 tablespoon of the rice vinegar with fresh lime juice.
- If you need a quick dinner solution, consider using pre-cooked rotisserie chicken for the shredded chicken.
- To build confidence in your kitchen skills, practice making the dressing first; achieving the right consistency is key.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg