Thai-Inspired Peanut Chicken Salad Recipe

Thai-Inspired Peanut Chicken Salad is a feast for the senses with its rich sauce, crisp vegetables, and juicy chicken creating an unforgettably fresh meal.

Thai-Inspired Peanut Chicken Salad Recipe

With a harmonious blend of flavours and textures, the Thai-inspired peanut Chicken Salad stands out as a culinary delight. It artfully combines the crunch of fresh vegetables with the tenderness of shredded chicken, all united by a delectably smooth peanut sauce. Perfect for those seeking a meal that is as nutritious as it is flavorful, this salad is ready to impress in just 15 minutes, making it an ideal choice for both quick lunches and leisurely dinners.

Ingredients

FOR THE SALAD

  • 1 1/2 cups shredded green cabbage*
  • 1 1/2 cups shredded purple cabbage*
  • 1 cup shredded carrots*
  • 1 red bell pepper, diced
  • 1/2 cup diced cucumber
  • 2 cups shredded chicken, from a rotisserie chicken or about 1 pound of boneless, skinless chicken breast or thighs
  • 1/2 cup roughly chopped cilantro
  • 1/4 cup sliced green onions1/4 cup crushed peanuts, for garnish

FOR THE PEANUT DRESSING

  • 1/4 cup natural peanut butter
  • 2 tablespoons coconut aminos
  • 2 tablespoons water
  • 1 tablespoon lime juice
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • Pinch crushed red pepper flakes

Instructions

  • For the peanut dressing: blend all ingredients until smooth.
  • For the salad, add all ingredients but crushed peanuts to a large bowl and toss to combine, then drizzle the peanut dressing over top and toss again.
  • Top with crushed peanuts and serve. If you are planning to eat later, leave the dressing on the side and pour it over when you are ready to eat so that the cabbage doesn’t get soggy. This will last for 4-5 days in the refrigerator.

Serving Suggestions

  • Coconut Rice
  • Spring Rolls
  • Papaya Salad
  • Cucumber Salad

Tips and Tricks

  • If using store-bought peanut dressing that’s too thick, thin it with water or lime juice.
  • If you’re not keen on cilantro, consider substituting it with Thai basil or mint.
  • Prepare the dressing and chopped vegetables ahead of time and store them separately in the fridge to keep them fresh.

Similar Posts