Description
A vibrant and flavorful Thai Peanut Chicken Salad combining shredded chicken, crisp cabbage, and fresh vegetables, all tossed in a creamy, spicy peanut dressing. This quick and easy recipe offers a satisfying mix of textures and tastes, perfect for a healthy lunch or light dinner.
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)
Thai Peanut 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 to a blender. Blend until smooth and creamy, ensuring all flavors are well combined.
- Combine Salad Ingredients: In a large bowl, toss together the shredded chicken, cabbage, carrots, chopped peanuts, fresh cilantro, green onions, and optional chili peppers to evenly distribute the ingredients.
- Toss with Dressing and Serve: Pour the prepared peanut dressing over the salad mixture and toss thoroughly to coat all ingredients. Serve immediately with lime wedges on the side for an extra burst of fresh citrus flavor.
Notes
- For a vegetarian version, substitute cooked tofu or tempeh for the chicken.
- Adjust the amount of chili peppers or chili garlic sauce according to your preferred spice level.
- This salad is best served fresh but can be refrigerated for up to 1 day; dress just before serving to maintain crispness.
- To make it gluten-free, use tamari instead of soy sauce.
