This crunchy Thai Chicken Salad is fresh and full of flavor! With tender chicken, colorful veggies, and a creamy peanut dressing, it’s a tasty treat for any day.
Honestly, who can resist that creamy peanut dressing? It’s so yummy, I could eat it with a spoon! I love making this salad for lunch—it’s quick and makes me feel good!
Key Ingredients & Substitutions
Cooked Chicken Breast: Shredded chicken adds protein and makes the salad hearty. You can use rotisserie chicken for a quick option or even swap it with cooked tofu for a vegetarian dish.
Coleslaw Mix: This brings crunch and color! If you can’t find it, make your own with chopped cabbage and carrots. You can also add thinly sliced kale or Brussels sprouts for extra texture.
Red Bell Pepper: It’s sweet and crunchy! You can substitute with other colorful bell peppers or even shredded carrots if you’re looking for more crunch.
Peanut Butter: This is the star of the dressing. If you’re allergic to peanuts, try almond butter or sunflower seed butter for a similar creaminess.
Fresh Herbs: Choosing cilantro or basil adds freshness. If you don’t like these, parsley is a good alternative. Fresh herbs brighten up flavors!
What is the Best Way to Prepare the Peanut Dressing?
The creamy peanut dressing is so simple but really makes the salad shine! Start with your peanut butter and whisk in the soy sauce, lime juice, and other ingredients in a bowl. This is where you can adjust flavors.
- Use fresh lime juice for tanginess—it makes a difference!
- If the dressing is too thick, slowly add water until you get a pourable consistency.
- Don’t skip the garlic and ginger unless you want a milder taste; they add a great depth of flavor!
Easy Thai Chicken Salad with Creamy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded
- 4 cups coleslaw mix (shredded green and purple cabbage, carrots)
- 1 cup red bell pepper, diced
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro or basil (optional)
- 1/3 cup chopped peanuts, plus extra for garnish
For the Creamy Peanut Dressing:
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon grated fresh ginger (optional)
- Water, to thin as needed
How Much Time Will You Need?
This salad is super quick to whip up! You’ll need about 15 minutes for preparation, and if you choose to chill it, add another 20-30 minutes. Total time: around 35-45 minutes depending on your preference. Ideal for a healthy lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large salad bowl, add the shredded chicken, coleslaw mix, diced red bell pepper, sliced green onions, and herbs if you’re using them. Give it a gentle but thorough toss to mix everything well.
2. Make the Creamy Peanut Dressing:
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, minced garlic, and ginger (if you like). Stir until smooth. If the dressing is too thick, add water a tablespoon at a time until you have a creamy and pourable consistency.
3. Combine Salad and Dressing:
Pour the creamy peanut dressing over the salad mixture in the large bowl. Toss everything together until the salad is coated evenly with the dressing. Make sure you get all those delicious bits!
4. Garnish and Serve:
Sprinkle chopped peanuts on top for an extra crunch and a pinch of freshly ground pepper for a Zing! You can serve it right away or cover it and let it chill in the fridge for 20-30 minutes to let the flavors meld. Enjoy your vibrant and fresh Thai chicken salad!
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just shred it and add it to the salad for a quick meal.
What If I Don’t Have Peanut Butter?
No worries! You can substitute it with almond butter or sunflower seed butter for a similar creaminess. Just make sure it’s not too salty if you’re using a different kind!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The dressing may soften the salad, but it’ll still taste great! Just give it a toss before serving again.
Can I Make This Salad Vegan?
Yes, you can! Use plant-based chicken or tofu and substitute honey with maple syrup for a fully vegan version. The salad will still be delicious and satisfying!
