why make this recipe
This Easy Thai Peanut Chicken Salad is quick, fresh, and full of flavor. It mixes cooked chicken with crunchy vegetables and a creamy peanut dressing. It works for lunch, a light dinner, or a picnic. If you like fast chicken salad ideas, try this simple BLT chicken salad for another quick meal.
introduction
This salad uses shredded chicken and crisp vegetables with a peanut dressing. It is easy to put together and tastes bright and slightly sweet. You can make it ahead and eat it cold or at room temperature.
how to make Easy Thai Peanut Chicken Salad
Make the dressing first so it blends well into the salad. Whisk the dressing until smooth. Mix the chicken and vegetables in a big bowl and pour the dressing over them. Toss so every piece has some dressing. Chill a little if you want the salad cooler before serving. For a fast way to cook chicken or get ideas for cooking it ahead, see this air fryer chicken guide.
Ingredients :
- 2 cups cooked chicken, shredded
- 1/2 cup red cabbage, shredded
- 1/2 cup carrot, julienned
- 1/2 cup cucumber, sliced
- 1/4 cup red bell pepper, sliced
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
For the dressing:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar (optional)
- 1 teaspoon sriracha (optional)
Directions :
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey (if using), and sriracha until smooth. In a large bowl, combine the shredded chicken, red cabbage, carrot, cucumber, red bell pepper, green onions, and cilantro. Pour the dressing over the salad and toss to coat. Top with chopped peanuts before serving. Enjoy!
how to serve Easy Thai Peanut Chicken Salad
Serve this salad on a bed of lettuce, in a wrap, or with steamed rice. Add a lime wedge for extra zing. It also works well as a side next to grilled fish or tofu.
how to store Easy Thai Peanut Chicken Salad
Put the salad in an airtight container and keep it in the fridge. It will stay good for 2 to 3 days. Store the dressing separately if you want the vegetables to stay crisp longer.
tips to make Easy Thai Peanut Chicken Salad
- Use leftover cooked chicken or rotisserie chicken to save time. For more easy chicken meal ideas, check these seven quick chicken meals.
- Thin the dressing with a little warm water if it is too thick.
- Taste the dressing and add more soy sauce for salt, honey for sweetness, or sriracha for heat.
- Chop the peanuts just before serving so they stay crunchy.
variation (if any)
- Make it vegetarian: replace chicken with firm tofu or tempeh.
- Add mango or pineapple for a sweet twist.
- Use almond butter instead of peanut butter for a different nut flavor.
- Add cooked noodles for a more filling meal.
FAQs
Q: Can I use frozen cooked chicken?
A: Yes. Thaw and warm it, then shred before adding to the salad.
Q: Is the salad spicy?
A: It is mild by default. Add more sriracha to make it spicy.
Q: Can I make this ahead of time?
A: Yes. Keep the dressing separate and toss before serving if you want crunchy veggies.
Q: Can I use crunchy peanut butter?
A: Yes. It adds more texture, but you may need to whisk it well.
Conclusion
If you want another clear recipe to compare or try a slightly different take, see this version of the Thai Peanut Chicken Salad – Cooking for Keeps.
Print
Easy Thai Peanut Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and fresh chicken salad with a creamy peanut dressing, perfect for lunch, light dinners, or picnics.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup red cabbage, shredded
- 1/2 cup carrot, julienned
- 1/2 cup cucumber, sliced
- 1/4 cup red bell pepper, sliced
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar (optional)
- 1 teaspoon sriracha (optional)
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey (if using), and sriracha until smooth.
- In a large bowl, combine the shredded chicken, red cabbage, carrot, cucumber, red bell pepper, green onions, and cilantro.
- Pour the dressing over the salad and toss to coat.
- Top with chopped peanuts before serving.
- Chill if preferred before serving.
Notes
For best results, use leftover cooked chicken or rotisserie chicken to save time. Store in an airtight container for 2 to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Thai chicken salad, peanut dressing, quick salad, healthy lunch, easy recipe