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Thai Peanut Chicken Salad

This vibrant and flavorful Thai Peanut Chicken Salad brings together tender chicken, crunchy vegetables, and a creamy peanut dressing, making it a perfect healthy meal for lunch or dinner. The combination of flavors and textures creates an unforgettable dish that is both satisfying and nutritious.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Thai
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large bowl
  • 1 whisk
  • 1 medium skillet
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 2 cups cooked chicken, shredded About 1 pound raw chicken breast.
  • 3 cups mixed salad greens
  • 1 cup red cabbage, finely shredded
  • 1 cup carrots, grated
  • 1 each bell pepper (red or yellow), thinly sliced
  • ½ cup cucumber, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup green onions, sliced
  • ½ cup peanuts, roughly chopped Optional for garnish.
  • ⅓ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 tablespoon lime juice, freshly squeezed
  • as needed water to thin the dressing

Instructions
 

  • In a medium skillet over medium heat, cook the raw chicken breast until it’s cooked through, about 6-8 minutes per side. Let it cool slightly, then shred the chicken with two forks into bite-sized pieces.
  • In a large bowl, combine the mixed salad greens, shredded red cabbage, grated carrots, sliced bell pepper, cucumber, cilantro, and green onions. Toss well to combine.
  • In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and lime juice. If the dressing is too thick, add water a tablespoon at a time until you reach your desired consistency.
  • Add the shredded chicken to the bowl with the salad ingredients. Drizzle the peanut dressing over the salad and toss gently to coat everything evenly.
  • If desired, top the salad with chopped peanuts for added crunch. Divide the salad among plates and enjoy immediately.

Notes

This salad can be made ahead of time; just keep the dressing separate until ready to serve to prevent the salad from getting soggy.
You can easily customize the vegetables according to your preference or what’s in season.
For a vegetarian option, replace the chicken with tofu or edamame.