Description
A vibrant and flavorful Thai Peanut Chicken Salad combining shredded chicken, fresh vegetables, and a creamy, spicy peanut dressing for a quick and satisfying meal.
Ingredients
Scale
Salad
- 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
- 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 (or honey), chili garlic sauce, fresh lime juice, and water—to a blender. Blend until smooth to create a creamy and flavorful dressing.
- 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 for added spice. Mix well to distribute the ingredients evenly.
- Add Dressing and Serve: Pour the prepared peanut dressing over the salad mixture and toss thoroughly to coat all the ingredients with the sauce. Serve the salad with lime wedges on the side for squeezing over before eating, enhancing the fresh and zesty flavor of the dish.
Notes
- You can adjust the spice level by adding or omitting the Thai chili peppers or jalapenos.
- For a vegetarian version, substitute cooked chicken with tofu or chickpeas.
- Use gluten-free soy sauce to make the salad gluten-free.
- Roasting the peanuts before chopping can add extra flavor.
- The salad is best served fresh but can be refrigerated for up to a day.
