This Easy Thai Chicken Salad is a colorful mix of fresh veggies, tender chicken, and a yummy creamy peanut dressing. It’s a delightful crunch in every bite!
You’ll love how quick it is to whip up! I often make this for lunch; it’s filling yet light. And let’s be honest, who can resist peanut dressing? 🥜
Key Ingredients & Substitutions
Cooked Chicken Breast: Shredded rotisserie chicken is perfect for this salad. It saves time, but leftover chicken also works well. If you’re vegetarian, try using tofu or chickpeas for protein.
Coleslaw Mix: This blend of cabbages and carrots gives a nice crunch. If you can’t find it, shred your own cabbage and add carrots. You can also mix in other veggies like snap peas or cucumbers for added freshness.
Red Bell Pepper: The sweetness adds color and flavor. Yellow or orange bell peppers work too! If you’re looking for lower-cost options, try using shredded carrots or diced zucchini instead.
Cilantro: Fresh cilantro brightens the salad, but if you’re not a fan, parsley or basil can make a nice substitute. You can even skip it entirely if you prefer.
Creamy Peanut Butter: For a peanut-free option, almond butter or sunflower seed butter can replace peanut butter in the dressing. Just be sure to adjust the sweetness to your taste!
How Do I Make the Dressing Creamy and Delicious?
Getting the creamy texture for the peanut dressing is key. Start with your peanut butter and mix in your wet ingredients. To get it just right, follow these steps:
- In a bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger.
- Add lime juice and stir well. This adds a burst of flavor!
- If the mixture is too thick, slowly add warm water, one tablespoon at a time, mixing until you achieve your desired consistency.
- Add a pinch of red pepper flakes for a kick if you like things spicy!
Remember, taste as you mix to balance flavors. Adjust with more sweetness or salt according to your preference. Enjoy crafting your perfect dressing!
Easy Thai Chicken Salad with Creamy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded
- 3 cups coleslaw mix (shredded green and purple cabbage, shredded carrot)
- 1 red bell pepper, diced
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup unsalted roasted peanuts, roughly chopped
For the Creamy Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1-2 tablespoons warm water (to thin the dressing as needed)
- Juice of 1/2 lime
- Pinch of red pepper flakes (optional for heat)
How Much Time Will You Need?
This salad is super quick to make! You’ll need about 15-20 minutes for prep time and mixing everything together. If you let it chill in the fridge for 15-30 minutes, the flavors will blend even better. Altogether, you can have this ready in under an hour!
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
Start by grabbing a large salad bowl. Add the shredded cooked chicken, coleslaw mix, diced red bell pepper, sliced green onions, and chopped cilantro if you’re using it. Mix them together gently.
2. Make the Creamy Peanut Dressing:
In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, grated ginger, lime juice, and red pepper flakes if you’d like a little heat. Add warm water a tablespoon at a time until the dressing is creamy and pourable. Don’t forget to taste and adjust based on your preference!
3. Toss the Salad:
Now it’s time to bring it all together! Pour the creamy peanut dressing over your salad ingredients. Toss everything together well so that all the veggies and chicken are nicely coated with the delicious dressing.
4. Add the Peanuts:
Sprinkle the roughly chopped peanuts on top. Give the salad a gentle toss once more to distribute those crunchy bits evenly.
5. Serve and Enjoy:
Your Easy Thai Chicken Salad is ready to be served! You can enjoy it right away or let it sit in the fridge for 15-30 minutes to deepen the flavors. This salad is fresh, crunchy, and full of vibrant flavors—perfect for lunch or dinner!
FAQ for Easy Thai Chicken Salad with Creamy Peanut Dressing
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works perfectly in this salad. Just shred it and toss it in!
How Long Can I Store This Salad?
You can store the salad in an airtight container in the fridge for up to 2-3 days. The dressing can separate, so give it a good toss before serving again!
What If I’m Allergic to Peanuts?
No worries! You can substitute creamy almond butter or sunflower seed butter for the peanut butter in the dressing. It will still taste delicious!
Can I Add More Vegetables?
Definitely! Feel free to add any other veggies you like, such as shredded carrots, snap peas, or cucumbers. Just make sure to keep the total volume similar for the best texture and balance.
