This Thai Chicken Salad is fresh and crunchy, packed with tender chicken, colorful veggies, and topped with a creamy peanut dressing that ties it all together! Yum!
When I make this salad, I love how quick it comes together. It’s my go-to for lunch or dinner on busy days. Plus, the peanut dressing makes my taste buds dance! 🕺🥜
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken breast is essential here. You can use rotisserie chicken for ease, or even leftover chicken. If you’re vegetarian, try using chickpeas or grilled tofu for protein!
Coleslaw Mix: This provides crunch and freshness. If you can’t find it, you can create your own with shredded cabbage and carrots. You could also add in some napa cabbage or kale for variety.
Peanut Butter: Creamy peanut butter adds richness to the dressing. If you have a nut allergy, try sunbutter or tahini instead, keeping in mind they will slightly change the flavor.
Fresh Herbs: Cilantro adds a nice freshness, but if you’re not a fan, use parsley or leave it out altogether. Fresh mint would also add a lovely flavor twist!
How Do You Make the Peanut Dressing Creamy?
Getting that creamy peanut dressing just right is a key part of this recipe. Here’s how:
- Start with room temperature or slightly warmed peanut butter to make it easier to whisk.
- Whisk in soy sauce, honey or maple syrup, rice vinegar, ginger, and garlic until smooth.
- Gradually add warm water, one tablespoon at a time, until you achieve the desired consistency — creamy but pourable.
- For added spice, mix in sriracha or chili sauce to suit your taste.
This creamy dressing ties all the flavors together beautifully! Enjoy your Thai Chicken Salad! 🥗
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)
- 1/2 cup red bell pepper, diced
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup roasted peanuts, roughly chopped
For the Creamy Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- 1 clove garlic, minced
- 2-3 tablespoons warm water (to thin dressing as needed)
- Optional: 1 teaspoon sriracha or chili garlic sauce for heat
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare. It’s a quick and satisfying meal that’s perfect for lunch or a light dinner. If you have a bit of time, chilling it for 15-20 minutes allows the flavors to blend beautifully!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large mixing bowl, combine the shredded chicken, coleslaw mix, diced red bell pepper, chopped green onions, and cilantro if you choose to use it. Mix everything gently to ensure even distribution of the ingredients.
2. Make the Creamy Peanut Dressing:
In a separate small bowl, whisk together the creamy peanut butter, soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic until you have a smooth mixture. If the dressing is too thick, slowly add warm water, one tablespoon at a time, until it reaches a creamy, pourable consistency. If you like a little spice, stir in some sriracha or chili garlic sauce for extra kick!
3. Combine Salad and Dressing:
Pour the creamy peanut dressing over the salad mixture and toss well to ensure that all the ingredients are evenly coated with the delicious dressing.
4. Final Touches:
Sprinkle the roughly chopped roasted peanuts over the top for added crunch and flavor. This is an optional step but definitely enhances the texture!
5. Serve and Enjoy:
Serve this vibrant Thai chicken salad right away, or let it chill in the refrigerator for 15-20 minutes to allow the flavors to meld. This salad is light, fresh, and absolutely delightful — enjoy every bite!
Frequently Asked Questions
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken works perfectly here. Just make sure it’s shredded and at room temperature before adding it to your salad for ease of mixing and best texture.
Can I Make This Salad Vegan?
Yes! To make a vegan version, substitute the chicken with chickpeas or grilled tofu and use maple syrup or agave nectar in the dressing. Make sure to use a vegan soy sauce as well!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may get a bit soggy from the dressing, so you can keep the dressing separate until ready to serve for optimal crunch!
Can I Prepare This Salad in Advance?
Yes, you can prep the salad ingredients ahead of time. Combine the veggies and chicken, but wait to add the dressing and peanuts until just before serving to keep everything fresh and crispy. The dressing can be made ahead and stored in the fridge for up to a week!
