Description
A vibrant and flavorful Thai Peanut Chicken Salad featuring shredded chicken and fresh vegetables tossed in a creamy, spicy peanut dressing. This quick and easy salad combines crunchy cabbage, sweet carrots, and crunchy peanuts with a zesty homemade peanut sauce for a perfect light meal or side dish.
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 including peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup or honey, chili garlic sauce, fresh lime juice, and water into a blender. Blend until the mixture is smooth and creamy.
- Combine the salad ingredients: In a large bowl, toss together the shredded cooked chicken, shredded cabbage, shredded carrots, chopped peanuts, chopped fresh cilantro, chopped green onions, and optional Thai chili peppers or jalapenos for added spice.
- Dress and serve: Pour the blended peanut dressing over the salad mixture and toss well to coat all the ingredients evenly. Serve the salad with lime wedges on the side to squeeze fresh lime juice over before eating for extra brightness and flavor.
Notes
- For a spicier salad, add more Thai chili peppers or jalapenos.
- You can substitute the chicken with tofu or tempeh for a vegetarian version.
- Use crunchy peanut butter for an added textural element.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Adjust the sweetness and heat in the dressing to your taste by varying the maple syrup and chili garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: Thai
