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There is something truly irresistible about this Thai Peanut Chicken Salad Recipe that makes it feel like a celebration in every bite. Loaded with vibrant shredded cabbage and carrots, tender shredded chicken, and dressed in a luscious, creamy peanut sauce bursting with bold, tangy, and slightly spicy flavors, this salad is both satisfying and refreshing. Whether you’re craving a quick lunch or a light dinner that packs big flavor, this salad effortlessly combines crunchy textures, fresh herbs, and a lively dressing that you’ll want to keep coming back to.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role, bringing layers of flavor, texture, and freshness that make the salad sing. From crunchy peanuts to zingy lime and fragrant cilantro, these essentials come together simply but brilliantly.
- Cooked chicken (2 cups, shredded): Tender and versatile, chicken provides the perfect protein base that soaks up the dressing beautifully.
- Cabbage (2 cups, shredded): Adds a crisp, refreshing crunch that balances the creamy peanut sauce.
- Carrots (1 cup, shredded): Sweet and vibrant, carrots bring a lovely pop of color and texture.
- Peanuts (½ cup, chopped): Essential for that nutty crunch that enhances the peanut flavor while adding texture contrast.
- Fresh cilantro (½ cup, chopped): Bright and herbal, cilantro awakens your palate with its fresh aroma.
- Green onions (¼ cup, chopped): Mildly pungent and fresh, they contribute subtle layers of flavor.
- Thai chili peppers or jalapenos (2, optional): For those who delight in a little heat, these add a gentle kick without overwhelming.
- Lime (1, sliced into wedges): Citrus brightens the dish with a juicy burst when squeezed over the top.
- Creamy peanut butter (2 tablespoons): The star of the dressing, bringing smooth richness and depth.
- Soy sauce (1 tablespoon): Adds savory umami and balances the peanut butter’s sweetness.
- Sesame oil (½ tablespoon): Infuses the dressing with a subtle toasted nuttiness.
- Rice vinegar (1 teaspoon): Provides acidity that lightens the dish and sharpens flavors.
- Maple syrup or honey (1 teaspoon): Just a touch of sweetness to round out the tang and spice perfectly.
- Chili garlic sauce (1 teaspoon): Packs gentle heat and garlicky complexity for depth.
- Fresh lime juice (½ teaspoon): Enhances the dressing with a zesty kick of brightness.
- Water (1 tablespoon): Used to thin the peanut dressing to the perfect drizzle-able consistency.
How to Make Thai Peanut Chicken Salad Recipe
Step 1: Prepare the Asian Peanut Dressing
Start by combining all the dressing ingredients—creamy peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup or honey, chili garlic sauce, fresh lime juice, and water—into a blender or food processor. Blend until the mixture is wonderfully smooth and creamy, with no lumps of peanut butter left. This silky dressing is what brings all the salad ingredients together with incredible flavor harmony.
Step 2: Toss the Fresh Ingredients
In a large mixing bowl, combine the shredded cooked chicken, shredded cabbage, shredded carrots, chopped peanuts, chopped cilantro, green onions, and if you like a little heat, thinly sliced Thai chili peppers or jalapenos. Make sure everything is evenly distributed so every bite has a balance of textures and flavors.
Step 3: Combine and Dress the Salad
Drizzle the freshly blended peanut dressing over the salad mixture. Gently toss everything together to ensure every piece is coated with that creamy, tangy, and slightly spicy dressing. The salad is now ready to serve with lime wedges on the side for an extra burst of citrusy brightness.
How to Serve Thai Peanut Chicken Salad Recipe
Garnishes
To elevate the salad’s experience, sprinkle extra chopped peanuts on top for added crunch. A handful of fresh cilantro leaves or a scattering of finely sliced green onions adds vibrant color and uplifting freshness. Don’t forget the lime wedges—squeezing fresh lime juice over each serving brightens all the flavors to perfection.
Side Dishes
This Thai Peanut Chicken Salad stands beautifully on its own but pairs well with simple steamed jasmine rice or coconut rice for a complete meal. For a low-carb accompaniment, serve with a side of grilled or roasted vegetables to keep the meal light but satisfying.
Creative Ways to Present
Try serving this salad inside crispy lettuce cups or butter lettuce leaves for a fun handheld option. You can also scoop it onto toasted baguette slices for an elegant appetizer twist, or pack it into bento boxes for a delightful and colorful lunch option that’s as visually appealing as it is tasty.
Make Ahead and Storage
Storing Leftovers
You can store leftover Thai Peanut Chicken Salad in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh and crunchy, it’s best to store the dressing separately and toss just before serving.
Freezing
Due to the fresh vegetables and dressing, this salad does not freeze well. The texture of the cabbage and carrots will become soggy, and the dressing may separate. It’s best to prepare fresh servings whenever possible.
Reheating
This salad is intended to be served cold or at room temperature, so reheating is generally not recommended. If you want to warm the chicken, heat it separately before adding it to the salad and dressing fresh just before serving.
FAQs
Can I use peanut butter alternatives in this Thai Peanut Chicken Salad Recipe?
Yes! While creamy peanut butter provides the classic flavor and texture, you can substitute almond butter or cashew butter for a slightly different but still delicious twist. Just keep in mind the flavor profile will shift slightly.
Is this salad suitable for meal prep?
Absolutely. The fresh vegetables and chicken hold up well for a day or two when stored properly. Just keep the peanut dressing in a separate container and toss together right before eating to maintain maximum freshness and crunch.
How spicy is the Thai Peanut Chicken Salad Recipe?
The heat level depends on whether you add the Thai chili peppers or jalapenos and how much chili garlic sauce you use. You can easily adjust the spice to your liking by reducing or omitting these ingredients.
Can I make this salad vegetarian or vegan?
Yes! Simply replace the cooked chicken with tofu, tempeh, or chickpeas for plant-based protein. Ensure the soy sauce and chili garlic sauce you use are vegan-friendly, and you’ll have a wonderfully satisfying vegan version.
What type of cabbage works best in the salad?
Green or Napa cabbage works beautifully here because of their tender crunch and slightly sweet flavor. Red cabbage is another great option that adds beautiful color but has a bit more bite.
Final Thoughts
This Thai Peanut Chicken Salad Recipe is one of those joyful dishes that never disappoints. It’s quick to prepare, packed with fresh textures and bold, vibrant flavors that make every bite exciting. Whether you’re cooking for yourself or entertaining friends, this salad is sure to become a favorite you’ll want to revisit again and again. Give it a try—you might find it’s exactly the fresh, delicious meal you didn’t know you needed!
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Thai Peanut Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Description
This vibrant Thai Peanut Chicken Salad is a refreshing and flavorful dish combining tender shredded chicken with crisp cabbage and carrots, topped with a creamy, spicy peanut dressing. Perfect for a quick and healthy meal, this salad balances savory, sweet, and tangy flavors with a delightful crunch from peanuts and fresh herbs.
Ingredients
Salad Ingredients
- 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 Ingredients
- 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 peanut dressing ingredients—creamy peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, chili garlic sauce, fresh lime juice, and water—into a blender. Blend until the mixture is smooth and creamy, ensuring the flavors are well combined.
- Assemble the Salad Base: In a large bowl, combine the shredded cooked chicken, shredded cabbage, shredded carrots, chopped peanuts, fresh cilantro, chopped green onions, and Thai chili peppers or jalapenos if using. Toss gently to mix the ingredients evenly.
- Toss with Dressing: Pour the prepared peanut dressing over the salad ingredients. Toss thoroughly to coat all components with the flavorful dressing evenly. Serve the salad chilled or at room temperature with lime wedges on the side for squeezing over just before eating.
Notes
- For a vegetarian or vegan version, substitute cooked shredded chicken with tofu or tempeh and use a soy-based peanut butter without honey.
- The Thai chili peppers add heat; omit or reduce for a milder salad.
- To save time, use pre-shredded vegetables.
- Peanuts can be toasted lightly for added flavor and crunch.
- This salad can be prepared in advance; keep the dressing separate until ready to serve to maintain freshness and texture.
