Thai Peanut Chicken Salad
This refreshing Thai Peanut Chicken Salad is a perfect light meal or side dish, packed with flavor and colorful ingredients.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
- 1 grill pan or skillet
- 1 measuring cups
- 1 measuring spoons
- 1 serving plates
Ingredients
- 2 cups cooked chicken breast, shredded About 300g.
- 4 cups mixed greens Such as romaine, spinach, and arugula.
- 1 cup red bell pepper, thinly sliced
- 1 cup carrots, shredded
- 1 cup cucumber, thinly sliced
- ½ cup red cabbage, shredded
- ¼ cup fresh cilantro, chopped
- ¼ cup peanuts, chopped For garnish.
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2-3 tablespoons water To thin the dressing.
Instructions
- If using raw chicken, season with salt and pepper, then heat a grill pan or skillet over medium heat. Cook the chicken for about 6-7 minutes per side until fully cooked. Allow it to cool before shredding.
- In a large mixing bowl, combine the mixed greens, sliced red bell pepper, shredded carrots, sliced cucumber, and shredded red cabbage.
- In a smaller bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, grated ginger, minced garlic, and water. Adjust the water amount to reach the desired dressing consistency.
- Add the shredded chicken to the large salad bowl and toss gently to mix all the ingredients.
- Drizzle the peanut dressing over the salad and toss to coat the salad evenly.
- Serve the salad on individual plates, and garnish with chopped fresh cilantro and peanuts.
Notes
This salad can be served immediately or refrigerated for up to 2 hours before serving.
Feel free to add other vegetables or proteins such as edamame or sliced avocado for more variety.
Adjust the spice level by adding crushed red pepper flakes to the dressing if you prefer a bit of heat.