Easy Thai Chicken Salad with Peanut Dressing

Key Ingredients & Substitutions

Cooked Shredded Chicken: You can use store-bought rotisserie chicken for ease, or feel free to grill or bake your own. Leftover chicken or even tofu can work for a vegetarian version!

Coleslaw Mix: This mix is a great shortcut, but you can make your own with shredded cabbage and carrots if you prefer fresh ingredients. You might also try using kale or spinach for a different texture!

Peanut Butter: I like creamy peanut butter for smoothness, but chunky also brings great texture. For nut allergies, sunflower seed butter or tahini can be good substitutes.

Honey or Maple Syrup: These help balance the flavors. If you’re looking for a vegan option, maple syrup is great. You can also use agave syrup or coconut sugar.

How Do I Make the Peanut Dressing Creamy and Delicious?

Getting the dressing right is key to this salad. Here’s how to achieve a smooth peanut dressing:

• Start by whisking the peanut butter with the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until they’re well mixed.
• If the dressing is too thick, slowly add warm water, one tablespoon at a time, until it reaches the creaminess you like.
• Don’t forget to taste as you go! Adjust the sweetness or saltiness by adding more honey or soy sauce if needed.

This method will ensure your dressing is perfectly blended, enhancing the overall flavor of your salad. Happy cooking!

Easy Thai Chicken Salad with Peanut Dressing

Ingredients You’ll Need:

For the Salad:

• 2 cups cooked shredded chicken breast
• 3 cups coleslaw mix (shredded green cabbage, purple cabbage, and carrots)
• 1 red bell pepper, diced
• 3 green onions, chopped
• 1/2 cup chopped fresh cilantro (optional)
• 1/3 cup chopped roasted peanuts (plus more for garnish)

For the Peanut Dressing:

• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 2-4 tablespoons warm water (to thin dressing as needed)
• Freshly ground black pepper, to taste

How Much Time Will You Need?

This delicious salad will take about 15 minutes to prepare and can be served immediately. If you prefer a more developed flavor, you can chill it in the refrigerator for about 30 minutes. It’s a quick and easy meal!

Step-by-Step Instructions:

1. Prepare the Salad Ingredients:

In a large mixing bowl, add your shredded cooked chicken, coleslaw mix, diced red bell pepper, chopped green onions, and chopped cilantro if you like. Give it a good mix to combine all the colorful veggies and chicken.

2. Make the Peanut Dressing:

In a smaller bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, grated ginger, and minced garlic until it’s nice and smooth. If the dressing is too thick, pour in warm water a little at a time until you reach a creamy yet pourable consistency. Adjust the taste with freshly ground black pepper.

3. Combine and Toss:

Now, pour that creamy peanut dressing over your salad mixture. Toss everything together well so that all the ingredients are coated with the delicious dressing.

4. Add Peanuts and Season:

Sprinkle in the chopped roasted peanuts and give it another gentle mix. Taste and add more black pepper if you like.

5. Serve or Chill:

You can serve the salad right away or cover it and let it chill in the fridge for about 30 minutes. This allows the flavors to blend beautifully. Before serving, feel free to garnish with some extra peanuts or chopped green onions to make it look even tastier!

This colorful, crunchy, and flavorful Thai-inspired chicken salad with peanut dressing is not just easy to make, but it’s perfect as a light meal or side dish. Enjoy!

FAQ for Easy Thai Chicken Salad with Peanut Dressing

Can I Use Leftover Chicken for This Recipe?

Absolutely! Leftover roasted or grilled chicken works great for this salad. Just shred it up, and you’re good to go! It’s a fantastic way to use up extra chicken from previous meals.

How Can I Make This Salad Vegetarian or Vegan?

To make it vegetarian, simply replace the chicken with tofu or chickpeas. For a vegan dressing, swap honey for maple syrup. This way, you can still enjoy all those delicious flavors!

Can I Prepare This Salad in Advance?

Yes! You can assemble the salad and store it in the fridge for up to a day. However, for the best texture, keep the dressing separate until just before serving. This will keep the salad from becoming soggy.

What’s the Best Way to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 2-3 days. When you’re ready to eat, just give it a good toss and add a little extra dressing if needed to freshen it up!