Description
A vibrant and flavorful Thai Peanut Chicken Salad combining shredded chicken, crisp cabbage, and fresh vegetables tossed in a creamy, spicy peanut dressing. This quick and easy salad packs a perfect balance of savory, sweet, and tangy notes, topped with crunchy peanuts and fresh herbs, perfect for a light lunch or dinner.
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)
Thai Peanut Dressing
- 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 of the ingredients for the Thai peanut dressing—creamy peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, chili garlic sauce, fresh lime juice, and water—to a blender. Blend until the mixture becomes smooth and creamy, ensuring the flavors fully combine.
- Combine Salad Ingredients: In a large bowl, toss together the shredded cooked chicken, shredded cabbage, shredded carrots, chopped peanuts, fresh cilantro, chopped green onions, and optional Thai chili peppers or jalapenos. Mix well to distribute the ingredients evenly.
- Dress and Serve: Pour the prepared peanut dressing over the salad mixture and toss thoroughly to coat all the ingredients evenly with the dressing. Serve immediately with lime wedges on the side for squeezing over the salad to add a fresh burst of citrus flavor.
Notes
- For spicier heat, include the Thai chili peppers; omit or reduce for a milder salad.
- Use maple syrup as a vegan sweetener or substitute with honey if preferred.
- To make this dish gluten-free, ensure soy sauce is gluten-free or substitute with tamari.
- Cooked chicken can be replaced with cooked tofu for a vegetarian option.
- Peanuts can be substituted with cashews or omitted for nut allergies.
