This Thai Chicken Salad is a tasty mix of fresh veggies, tender chicken, and a creamy peanut dressing. Crunchy, colorful, and super easy to whip up, it’s a delight!
I love how this salad feels like a party on my plate. Plus, who can resist that peanut dressing? It’s so good, I sometimes use it as a dip for snacks. Yum! 😋
Key Ingredients & Substitutions
Chicken: I love using shredded rotisserie chicken for its rich flavor and convenience. If you’re vegetarian, try using tofu or chickpeas for protein. Just make sure to season them well for taste!
Cabbage: The combination of green and red cabbage adds crunch and color. If you can’t find red cabbage, you can use more green cabbage or even Napa cabbage as a substitute.
Peanut Butter: Creamy peanut butter is ideal for the dressing. If you have a nut allergy, sunflower seed butter or tahini works as a great alternative while still giving a nice creamy texture.
Honey or Maple Syrup: Both add sweetness to your dressing. Use maple syrup for a vegan option. If you’re watching sugar intake, try a low-calorie sweetener instead.
How Do I Make the Dressing Smooth and Creamy?
The peanut dressing is what ties this salad together, and getting it just right is key. Here are some tips for a perfect dressing:
- Start by combining peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and sriracha in a small bowl.
- Whisk vigorously to combine; a fork works just fine if you don’t have a whisk.
- If the mixture is too thick, gradually add water a little at a time, mixing until you reach your desired consistency. Aim for a creamy texture that drizzles nicely over the salad.
Make sure to taste as you go; adjust the sweetness or add more sriracha for heat if you like! Enjoy your creamy peanut dressing!”
How to Make Thai Chicken Salad With Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated or shredded
- 1 bell pepper (red or green), diced
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup roasted peanuts, chopped (optional for garnish)
For the Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional for heat)
- Water to thin (as needed)
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare. If you choose to chill it for 30 minutes before serving, it’ll allow the flavors to blend beautifully. Overall, you can have this salad ready in less than an hour!
Step-by-Step Instructions:
1. Prepare the Salad Mix:
In a large mixing bowl, combine the shredded chicken, green cabbage, red cabbage, carrots, diced bell pepper, chopped green onions, and chopped cilantro. Give everything a good toss to make sure all the veggies and chicken are mixed together well.
2. Whisk Together the Peanut Dressing:
In a separate small bowl, add the creamy peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and sriracha (if you want a little kick). Using a whisk, mix until it’s smooth and well combined. If your dressing is too thick, add a bit of water slowly until it reaches your favorite consistency.
3. Combine Salad and Dressing:
Pour the peanut dressing over your salad mixture. Toss everything together thoroughly so all the ingredients are nicely coated in the delicious dressing. Make sure every bite is full of flavor!
4. Add Garnish and Serve:
If you like, sprinkle the chopped roasted peanuts over the top for an extra crunch. You can enjoy your Thai Chicken Salad right away, or if you prefer, place it in the fridge for about 30 minutes. This lets all the flavors mingle together for a tastier experience. Enjoy your refreshing salad!
Can I Use Leftover Chicken?
Absolutely! Leftover roast chicken or even rotisserie chicken works perfectly for this salad. Just make sure it’s shredded into bite-sized pieces for easy mixing!
What Can I Substitute for Peanut Butter?
If you need a peanut-free option, you can substitute with almond butter or sunflower seed butter. Each will contribute a different flavor but will maintain the creamy texture. Just remember to adjust the sweetness if needed!
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge, and it’s best consumed within 2–3 days. Note that the cabbage may soften over time, so if you’re preparing in advance, consider adding the dressing just before serving.
Can I Add More Vegetables?
Definitely! Feel free to add more veggies like shredded kale, snap peas, or cucumbers for crunch. Just make sure they’re finely chopped or shredded to blend well with the rest of the salad.
