This fresh Thai Chicken Salad is bursting with color and flavor! It features tender chicken, crunchy veggies, and a creamy peanut dressing that ties everything together wonderfully.
Honestly, every bite feels like a party in your mouth. I usually whip it up for lunch and pretend I’m in a fancy Thai restaurant. Who doesn’t love a little lunchtime escape? 🥗
Making this salad is super easy! Just toss everything in a bowl, mix in the dressing, and you’re ready to enjoy a tasty meal that feels light and bright. Perfect for busy days!
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken breast offers protein and flavor. For a quicker option, use rotisserie chicken. If you’re vegetarian, try chickpeas or tofu for a hearty alternative.
Coleslaw Mix: A combo of shredded cabbage and carrots gives great crunch. You can substitute with shredded lettuce, spinach, or even a mix of different colored cabbages for variety.
Peanut Butter: Creamy peanut butter is the star of the dressing. If you’re allergic to peanuts, sunflower seed butter or almond butter works well too.
Lime Juice: Fresh lime juice brightens the dressing. You can replace it with lemon juice if needed. It won’t be quite the same, but it’ll still taste great!
How Do You Make the Peanut Dressing Smooth and Creamy?
The peanut dressing is simple to whip up, but getting it creamy is key. Start with smooth peanut butter, then add the lime juice and soy sauce in a bowl. Grating the ginger fresh adds a lovely zing!
- Mix all ingredients in a small bowl.
- Add warm water gradually, stirring to achieve your desired thickness.
- If the dressing feels too thick, add a little more warm water. Adjust seasoning as needed!
This dressing can also be made in advance and stored in the fridge. Just give it a good whisk before using, as it may thicken up over time!
Easy Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken breast, shredded
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1/2 red bell pepper, diced
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro or basil (optional)
- 1/4 cup chopped roasted peanuts
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2-3 tablespoons warm water (to thin dressing)
- Optional: 1/4 teaspoon red pepper flakes or sriracha for heat
How Much Time Will You Need?
This tasty salad takes about 15 minutes to prepare. It’s quick enough for a lunch but satisfying enough for dinner! If you can let it chill for 20-30 minutes, the flavors will meld even more, making it even more delightful to eat.
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
In a large bowl, toss together the shredded chicken, coleslaw mix, diced red bell pepper, sliced green onions, and any fresh herbs you’re using. This salad is all about fresh flavors, so make sure to mix it well to evenly distribute everything.
2. Prepare the Peanut Dressing:
In a small bowl, whisk together the creamy peanut butter, fresh lime juice, soy sauce, honey (or maple syrup), grated ginger, and minced garlic. Mix until everything is well combined and smooth.
3. Thin the Dressing:
Gradually add warm water, one tablespoon at a time, while whisking. Do this until the dressing reaches a smooth, pourable consistency that you love! If you enjoy a kick, add some red pepper flakes or sriracha at this stage.
4. Dress the Salad:
Pour the peanut dressing over the salad ingredients and toss everything together thoroughly. Make sure every bit of chicken and veggie is coated in that creamy goodness!
5. Add the Crunch:
Sprinkle the chopped roasted peanuts on top for an extra crunch and to finish off your beautiful salad. It adds a nice texture that makes each bite even better!
6. Serve It Up:
Enjoy your Thai Chicken Salad right away, or if you have time, pop it in the fridge for 20-30 minutes to let the flavors develop even more. It’s perfect for a shared dinner, a lunch prep, or any day when you crave a fresh and lively dish!
This vibrant and crunchy salad features tender chicken and fresh veggies drenched in a creamy, tangy peanut dressing with just a hint of spice. Perfect for an easy lunch or light dinner!
FAQ for Easy Thai Chicken Salad with Peanut Dressing
Can I Use Rotisserie Chicken Instead?
Absolutely! Rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred it and mix it into the salad as you would with cooked chicken breast.
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, substitute the chicken with chickpeas, tofu, or tempeh. Ensure the tofu or tempeh is cooked and seasoned to your liking before adding it to the salad.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The salad is best eaten fresh, but it will still taste good the next day. Just give it a good stir before serving again!
What Can I Substitute for Peanut Butter?
If you’re allergic to peanuts, you can use sunflower seed butter or almond butter as a substitute. Both will still give you that nutty flavor without using peanuts!
