Description
A vibrant and flavorful Thai Peanut Chicken Salad that combines shredded chicken and fresh vegetables with a creamy, spicy peanut dressing. This quick and easy recipe offers a perfect balance of savory, tangy, and sweet notes, making it a refreshing and satisfying meal suitable for lunch or dinner.
Ingredients
Scale
Salad
- 2 cups cooked chicken (shredded)
- 2 cups cabbage (shredded)
- 1 cup carrots (shredded)
- ½ cup peanuts (chopped)
- ½ cup fresh cilantro (chopped)
- ¼ cup green onions (chopped)
- 2 Thai chili peppers or jalapenos (optional – for spice)
- 1 lime (sliced into wedges)
Thai Peanut Dressing
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup (or honey)
- 1 teaspoon chili garlic sauce
- ½ teaspoon fresh lime juice
- 1 tablespoon water
Instructions
- Prepare the Dressing: Add all of the ingredients for the Thai peanut dressing—peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, chili garlic sauce, lime juice, and water—into a blender. Blend until the mixture is smooth and creamy, ensuring the flavors are well combined.
- Combine Salad Ingredients: In a large bowl, toss together the shredded cooked chicken, shredded cabbage, shredded carrots, chopped peanuts, chopped fresh cilantro, chopped green onions, and optional Thai chili peppers or jalapenos for added spice, mixing well to evenly distribute the ingredients.
- Toss Salad with Dressing: Pour the freshly blended peanut dressing over the salad mixture in the large bowl. Toss everything thoroughly to coat all the salad ingredients evenly with the dressing.
- Serve: Serve the salad immediately, accompanied by lime wedges on the side. Squeeze fresh lime juice over individual servings to add brightness and additional tang.
Notes
- For a vegetarian version, replace cooked chicken with crispy tofu or chickpeas.
- You can adjust the spice level by adding or omitting the chili peppers.
- Use natural peanut butter for a healthier dressing.
- Optional: Garnish with extra chopped peanuts or fresh herbs for added texture and flavor.
- Salad is best served fresh but can be stored in the refrigerator for up to one day; keep dressing separate until ready to serve.
