Thai Chicken Salad With Peanut Dressing

Key Ingredients & Substitutions

Cooked Chicken: Shredded chicken adds protein and texture. You can use rotisserie chicken for convenience or leftover grilled chicken. For a vegetarian option, try chickpeas or tofu!

Mixed Salad Greens: I love using a mix of cabbage, spinach, and romaine for crunch and color. Feel free to swap in kale or arugula for different flavors.

Red Bell Pepper: This sweet pepper adds a nice crunch. If you don’t have it, you can use yellow or orange bell peppers, or even sliced snap peas for a fun twist!

Peanut Butter: The base of the dressing. If you’re allergic to peanuts, almond butter or sunflower seed butter works well as alternatives.

How Do I Make the Peanut Dressing Just Right?

Getting the peanut dressing perfect is key to this salad. It should balance creaminess and flavor. When mixing the dressing, here’s what to keep in mind:

• Use natural peanut butter for a better taste; it’s usually creamier.
• Start with the peanut butter, then whisk in soy sauce and lime juice – this helps it mix smoothly.
• Don’t forget the honey or maple syrup; it really balances the salty soy sauce!
• If your dressing is too thick, add a little water gradually. Stop once it’s pourable but still thick enough to coat the salad.

How to Make Thai Chicken Salad With Peanut Dressing

Ingredients You’ll Need:

For the Salad:

• 2 cups cooked chicken, shredded
• 4 cups mixed salad greens (such as cabbage, spinach, and romaine)
• 1 cup red bell pepper, diced
• 1 cup carrots, shredded
• 1 cup green onions, sliced
• 1 cup cucumber, diced
• 1/2 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped (for garnish)

For the Peanut Dressing:

• 1/3 cup peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1-2 tablespoons water (to thin, if necessary)
• Salt and pepper to taste

How Much Time Will You Need?

This delicious salad takes about 15 minutes to prepare. You can enjoy it right away, or let it chill in the fridge for 30 minutes to enhance the flavors. Perfect for a quick lunch or dinner!

Step-by-Step Instructions:

1. Prepare the Salad Ingredients:

In a large mixing bowl, add the shredded chicken along with the mixed salad greens, diced red bell pepper, shredded carrots, sliced green onions, and diced cucumber. Gently toss everything together so that it’s nicely combined and colorful.

2. Make the Peanut Dressing:

In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or maple syrup), sesame oil, and a sprinkle of salt and pepper. If you find the dressing too thick, slowly add water, one tablespoon at a time, whisking until it reaches a smooth, pourable consistency.

3. Combine Salad and Dressing:

Pour the peanut dressing over the salad mix. Toss everything together thoroughly, ensuring that every bite is deliciously coated with the dressing.

4. Serve and Garnish:

Your Thai Chicken Salad is ready to serve! For an extra crunch, sprinkle chopped roasted peanuts and fresh cilantro on top. You can serve it immediately or keep it in the fridge for up to 30 minutes to let the flavors meld. Enjoy this fresh and tasty dish!

Can I Use Rotisserie Chicken instead of Cooked Chicken?

Absolutely! Rotisserie chicken is a great time-saver and adds delicious flavor to the salad. Just shred the chicken from the rotisserie and follow the rest of the recipe as is.

What Can I Substitute for Peanut Butter?

If you need a substitute for peanut butter, try almond butter or sunflower seed butter for a nut-free option. The flavor will vary slightly, but both alternatives will still provide a creamy texture.

How Do I Store Leftover Salad?

To store leftover salad, keep the dressing separate from the greens to prevent wilting. Place the salad in an airtight container in the fridge for up to 2 days. Add the dressing just before serving to keep it fresh and crunchy.

Can I Add Other Vegetables to This Salad?

Absolutely! Feel free to get creative and add additional vegetables like shredded cabbage, snap peas, or even avocados. Just be sure to cut them into bite-sized pieces for easy eating!