Thai Peanut Chicken Salad
This vibrant Thai Peanut Chicken Salad is a perfect blend of fresh vegetables, tender chicken, and a creamy, tangy peanut dressing. It's a delightful dish for lunch or dinner that's packed with protein and nutrients.
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 whisk
- 1 cutting board
- 1 grill pan or skillet
- 1 measuring cups and spoons
- 1 tongs
Ingredients
- 2 cups cooked and shredded chicken breast
- 4 cups mixed salad greens Such as romaine, spinach, and cabbage.
- 1 cup red bell pepper Thinly sliced.
- 1 cup cucumber Diced.
- 1 cup shredded carrots
- ½ cup chopped green onions
- ¼ cup chopped cilantro Optional.
- ¼ cup crushed peanuts For garnish.
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon ginger Minced.
- 1 clove garlic Minced.
- 1-2 tablespoons water To thin the dressing if needed.
Instructions
- Cook the chicken breast by grilling, baking, or sautéing until fully cooked, about 15-20 minutes. Once cooked, let it cool slightly before shredding into bite-sized pieces.
- In a large mixing bowl, combine the salad greens, sliced red bell pepper, diced cucumber, shredded carrots, chopped green onions, and optional cilantro.
- In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced ginger, and minced garlic. Add water one tablespoon at a time until the dressing reaches the desired consistency.
- Add the shredded chicken to the salad mixture and pour the peanut dressing over the top. Toss gently with tongs until well coated.
- Serve the salad in individual bowls, sprinkling crushed peanuts on top for extra crunch.
Notes
Feel free to swap in any vegetables you have on hand or prefer, such as snap peas or avocados.
This salad can be made ahead of time; just keep the dressing separate until ready to serve to avoid soggy greens.
You can also make the salad vegetarian by substituting the chicken with grilled tofu or chickpeas.