This Easy Thai Chicken Salad is a tasty mix of crunchy veggies and tender chicken, all drizzled with a creamy peanut dressing. It’s a fresh and colorful meal that’s hard to resist!
Just imagine biting into this salad on a warm day—it’s light and satisfying. I love making it ahead for quick lunches, and who doesn’t love a little peanut buttery goodness in their meal? 😋
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is the star of this salad! While I love using rotisserie chicken for its flavor and ease, you can use leftovers or grilled chicken breast. For a vegetarian version, tofu or chickpeas work great!
Coleslaw Mix: Using a pre-mixed coleslaw saves time, but feel free to chop your own cabbage and carrots. Napa cabbage adds a nice crunch too. If you want to go low-carb, throw in some shredded zucchini or cucumber instead.
Peanut Butter: Creamy peanut butter gives the dressing its rich texture. If you or someone you know has a nut allergy, sunflower seed butter is a tasty substitute. Just be sure to check if it’s safe for your needs!
Fresh Ingredients: Cilantro and green onions add freshness to the salad. If you’re not a fan of cilantro, parsley works just fine! While green onions add a mild onion flavor, you can swap them out for a finely diced shallot.
How Do I Make Sure My Peanut Dressing is Perfect?
Getting the creamy peanut dressing just right is key! Here’s how to do it:
- Start with room temperature peanut butter for easier mixing. Whisk it together with soy sauce, rice vinegar, honey, and sesame oil.
- Add lime juice and garlic for that extra zing. Grated ginger is optional but adds a lovely warmth.
- If the dressing feels too thick, gradually add water—about one tablespoon at a time—until you reach your desired consistency.
- Taste as you go! Adjust the sweetness with more honey or add more lime for tang if you like!
Keep this dressing in a jar in the fridge for a week, and enjoy on salads or as a dip!
Easy Thai Chicken Salad with Creamy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 red bell pepper, diced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup chopped peanuts, for topping
For the Creamy 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
- 1-2 teaspoons lime juice (to taste)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 2-3 tablespoons water (to thin the dressing)
How Much Time Will You Need?
This delicious Thai chicken salad can be prepared in just about 15-20 minutes! You can enjoy it right away, or let it chill in the fridge for a refreshing dish later on. No long waits—just fresh flavors!
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
In a large bowl, mix together the shredded chicken, coleslaw mix, diced red bell pepper, sliced green onions, and fresh cilantro, if you’re using it. Give it a gentle toss to distribute everything evenly.
2. Make the Creamy Peanut Dressing:
In a smaller bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, lime juice, minced garlic, and grated ginger if you chose to include it. Slowly add water until the dressing reaches a smooth, pourable consistency. Start with 2 tablespoons and add more if needed.
3. Dress the Salad:
Pour the creamy peanut dressing over the salad mixture in the large bowl. Toss everything together until all the ingredients are evenly coated in the dressing. This will bring together all those wonderful flavors!
4. Adjust and Final Touches:
Take a quick taste of your salad and feel free to adjust the seasoning. You can add a bit more lime juice for tang, soy sauce for saltiness, or honey for sweetness, depending on your preference.
5. Garnish and Serve:
Right before you’re ready to serve, sprinkle the chopped peanuts over the salad for a delightful crunch. Serve your Thai chicken salad either chilled from the fridge or at room temperature. Enjoy every bite!
This recipe creates a vibrant, crunchy, and creamy Thai-style salad, perfect for a quick lunch or light dinner. Enjoy your meal!
FAQ for Easy Thai Chicken Salad with Creamy Peanut Dressing
Can I Use Grilled Chicken Instead of Cooked Chicken Breast?
Absolutely! Grilled chicken adds a nice smoky flavor to the salad. You can use any leftover cooked chicken or marinate and grill fresh chicken for an added punch!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. However, keep the chopped peanuts separate until ready to serve for optimal crunchiness!
Can I Prepare This Salad in Advance?
Yes, you can prepare the salad ingredients a day ahead and store them in the fridge. Just add the dressing and peanuts right before serving to keep everything fresh and crunchy!
What’s a Good Substitute for Peanut Butter?
If you’re looking for a nut-free option, sunflower seed butter works well as a substitute for creamy peanut butter. It will still deliver a rich texture and flavor to the dressing!
