Description
A vibrant and flavorful Thai Peanut Chicken Salad that combines tender shredded chicken, crunchy cabbage, fresh vegetables, and a creamy, spicy peanut dressing. Ready in just 10 minutes, this salad is perfect for a quick, healthy lunch or light dinner with a delightful balance of savory, tangy, and mildly spicy flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken (shredded)
- 2 cups cabbage (shredded)
- 1 cup carrots (shredded)
- ½ cup peanuts (chopped)
- ½ cup fresh cilantro (chopped)
- ¼ cup green onions (chopped)
- 2 Thai chili peppers or jalapenos (optional – for spice)
- 1 lime (sliced into wedges)
Dressing Ingredients
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup (or honey)
- 1 teaspoon chili garlic sauce
- ½ teaspoon fresh lime juice
- 1 tablespoon water
Instructions
- Prepare the Dressing: Add all the dressing ingredients — creamy peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup or honey, chili garlic sauce, fresh lime juice, and water — to a blender. Blend until the mixture is smooth and creamy, ensuring all flavors are well combined.
- Assemble the Salad: In a large bowl, combine the shredded cooked chicken, shredded cabbage, shredded carrots, chopped peanuts, chopped fresh cilantro, chopped green onions, and optional chili peppers or jalapenos for heat. Toss gently to mix the ingredients evenly.
- Add the Dressing: Pour the prepared peanut dressing over the salad ingredients. Toss thoroughly to coat each component with the dressing evenly. Serve the salad on plates or a large serving bowl with lime wedges on the side for an added fresh squeeze of lime juice just before eating.
Notes
- If you prefer a milder salad, omit the chili peppers or jalapenos.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- You can roast the peanuts for a deeper flavor before chopping.
- Adjust the sweetness and spice levels in the dressing by varying the maple syrup and chili garlic sauce amounts.
- This salad can be made ahead and refrigerated for up to 2 days, but add peanuts just before serving to keep them crunchy.
