Name: Thai Peanut Chicken Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Thai
Ingredients: 2 cups cooked chicken (shredded); 2 cups cabbage (shredded); 1 cup carrots (shredded); ½ cup peanuts (chopped); ½ cup fresh cilantro (chopped); ¼ cup green onions (chopped); 2 Thai chili peppers or jalapenos (optional, for spice); 1 lime (sliced into wedges); 2 tablespoons creamy peanut butter; 1 tablespoon soy sauce; ½ tablespoon sesame oil; 1 teaspoon rice vinegar; 1 teaspoon maple syrup (or honey); 1 teaspoon chili garlic sauce; ½ teaspoon fresh lime juice; 1 tablespoon water

Description

This Thai Peanut Chicken Salad is a vibrant and flavorful dish combining shredded chicken and fresh vegetables tossed in a creamy, tangy peanut dressing. Quick to prepare and perfect for a light lunch or dinner, it offers a satisfying crunch with peanuts and fresh herbs, balanced by the spicy kick of chili peppers and zesty lime.

Ingredients

Scale

Salad

2 cups cooked chicken (shredded)
2 cups cabbage (shredded)
1 cup carrots (shredded)
½ cup peanuts (chopped)
½ cup fresh cilantro (chopped)
¼ cup green onions (chopped)
2 Thai chili peppers or jalapenos (optional, for spice)
1 lime (sliced into wedges)

Thai Peanut Dressing

2 tablespoons creamy peanut butter
1 tablespoon soy sauce
½ tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon maple syrup (or honey)
1 teaspoon chili garlic sauce
½ teaspoon fresh lime juice
1 tablespoon water

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Instructions

Prepare the Dressing: Add all Thai peanut dressing ingredients—creamy peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, chili garlic sauce, fresh lime juice, and water—into a blender. Blend until smooth to create a rich, creamy dressing.
Combine Salad Ingredients: In a large bowl, toss together the shredded cooked chicken, shredded cabbage, shredded carrots, chopped peanuts, chopped fresh cilantro, chopped green onions, and optional Thai chili peppers for added spice.
Dress the Salad: Pour the prepared peanut dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Serve the salad with lime wedges on the side for squeezing over just before eating to add a fresh citrus burst.

Notes

To make this salad vegetarian, substitute the chicken with tofu or tempeh.
Adjust the amount of chili peppers or chili garlic sauce to control the spice level to your preference.
For a gluten-free version, use tamari instead of soy sauce.
This salad can be prepared ahead, but add the dressing just before serving to prevent sogginess.
Roasted peanuts can add extra depth of flavor if preferred over raw peanuts.