Thai Chicken Salad

This vibrant Thai Chicken Salad is packed with juicy shredded chicken, crunchy veggies, and a flavorful peanut dressing that ties everything together. It’s a refreshing and healthy dish that’s perfect for any meal, and it can be prepared in just 20 minutes. Whether you’re craving something light for lunch or a tasty dinner, this salad is a must-make!

Why You’ll Love This Recipe

This Thai Chicken Salad is bursting with color, flavor, and texture. The crisp, fresh vegetables are complemented by the richness of the creamy peanut dressing, which adds the perfect balance of savory, sweet, and spicy notes. The addition of shredded chicken makes it a filling meal, and the roasted peanuts and sesame seeds give it the perfect crunch. It’s light, healthy, and packed with vibrant flavors that will make you feel refreshed and satisfied.

Ingredients

For the Peanut Dressing:

• ¼ cup creamy peanut butter

• 2 tablespoons vegetable oil (or any mild-tasting oil)

• ¼ cup rice vinegar

• 1-2 cloves garlic

• 1 tablespoon toasted sesame oil

• 1-2 teaspoons chili paste

• 1 ½ teaspoons minced ginger (or ginger paste)

For the Salad:

• 3 cups shredded Savoy cabbage, loosely packed (see notes)

• 2 cups shredded red cabbage, loosely packed (see notes)

• 2 small carrots, peeled and shredded

• ½ lb shredded chicken

• 1 bell pepper, cut into thin strips (1/2 yellow and 1/2 red for color)

• 1 cup chopped or sliced cucumber

• 1 cup snap peas, sliced on an angle

• 6 small green onions, thinly sliced

• ½ cup fresh cilantro leaves, rough chopped

For Garnish:

• Roasted salted peanuts

• Sesame seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Dressing:

In a small food processor or using an immersion blender, combine all the peanut dressing ingredients. Blend until smooth, adjusting the flavor if needed. If the dressing is too thick, thin it out with a little extra vegetable oil and rice vinegar until you reach your desired consistency.

2. Prep the Ingredients:

Shred the vegetables ahead of time and store them in plastic wrap in the refrigerator to save time. When ready to assemble the salad, arrange or toss the salad ingredients into a large bowl. A wide shallow bowl works best to show off all the vibrant colors and textures.

3. Toss the Salad:

Drizzle the dressing over the salad ingredients and toss until everything is evenly coated. You may not need all the dressing, so add it gradually and taste as you go to ensure the right balance.

4. Garnish and Serve:

Garnish the salad with roasted salted peanuts and sesame seeds for extra crunch. Serve any extra dressing on the side for those who like to add more. Enjoy immediately!

Servings and Timing

• Servings: 8 servings

• Prep Time: 20 minutes

• Total Time: 20 minutes

Variations

• Add More Protein: For a heartier salad, add more protein like shrimp, tofu, or even a boiled egg.

• Spicy Version: Increase the chili paste for a spicier version, or add fresh chopped chilies to the salad for an extra kick.

• Vegan Version: Make this salad vegan by using plant-based protein (like tofu or tempeh) and substituting the peanut butter with a dairy-free version of the dressing.

• Extra Veggies: Add other veggies like radishes, bell peppers, or snap peas to increase the crunch and flavor.

Storage/Reheating

• Storage: The salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. Be sure to keep the dressing separate to prevent the salad from becoming soggy.

• Reheating: If you prefer your chicken warm, you can reheat it in the microwave or a skillet before adding it to the salad. However, the salad is best enjoyed cold.

FAQs

1. Can I use a different type of cabbage?

Yes, you can use Napa cabbage, regular green cabbage, or even a bagged salad mix if you’re in a rush. Just be sure to chop or shred the cabbage into bite-sized pieces.

2. Can I prepare this salad ahead of time?

Yes, you can prep the vegetables and make the dressing in advance. Store them separately in the fridge and toss everything together when you’re ready to serve.

3. Can I use a different nut in the dressing?

If you’re allergic to peanuts, you can substitute peanut butter with almond butter or cashew butter for a different flavor profile.

4. How do I make the salad spicier?

If you like heat, you can add extra chili paste, chopped fresh chilies, or even a splash of hot sauce to the dressing or directly onto the salad.

5. Can I use store-bought dressing?

While store-bought peanut dressings are convenient, homemade dressing in this recipe really makes the salad stand out with its fresh, bold flavors.

6. How do I make the chicken ahead of time?

You can cook the chicken ahead of time and store it in the fridge. Just shred it when you’re ready to assemble the salad.

7. Can I make this salad without cilantro?

If you’re not a fan of cilantro, you can leave it out or replace it with another fresh herb like basil or mint for a different flavor.

8. What kind of chicken should I use?

For the best texture, use boneless, skinless chicken breasts or thighs. You can also use rotisserie chicken for convenience.

9. Can I add avocado to the salad?

Absolutely! Adding creamy avocado would complement the flavors and textures of the salad beautifully.

10. Can I make this salad gluten-free?

Yes, this salad is naturally gluten-free as long as you ensure that your soy sauce (if used in the chili paste) and other sauces are gluten-free.

Conclusion

This Thai Chicken Salad is a vibrant, healthy dish that combines fresh, crunchy vegetables with tender shredded chicken and a creamy, flavorful peanut dressing. It’s perfect for a light lunch or dinner and is easily customizable to suit your tastes. With its blend of spices, textures, and colors, this salad will quickly become a favorite in your recipe rotation!

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