Bright, vibrant, and packed with flavor, this Thai Chicken Salad with Peanut Dressing is a delightful way to enjoy a nutritious meal. Offering a balanced combination of protein and fresh vegetables, this salad is perfect for lunch, dinner, or meal prep. With its crunchy textures, nutty dressing, and the bright flavors of Thai cuisine, it brings a refreshing twist to your table.
Ingredients
Scale:
2 cups cooked chicken breast, shredded
4 cups mixed greens (such as romaine, spinach, or arugula)
1 cup red cabbage, thinly sliced
1 cup carrots, shredded
1 cup red bell pepper, julienned
1 cup cucumber, thinly sliced
1/2 cup fresh cilantro leaves, chopped
1/4 cup green onions, sliced
1/2 cup peanuts, roughly chopped (for crunch and garnish)
1/4 cup creamy peanut butter
2 tablespoons soy sauce or tamari (for a gluten-free option)
1 tablespoon honey or maple syrup (for a vegan option)
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon sesame oil
1-2 teaspoons water (to thin the dressing, if needed)
Instructions
In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, and sesame oil until smooth. If the dressing is too thick, add 1-2 teaspoons of water gradually until the desired consistency is reached. Set aside.
In a large mixing bowl, combine the mixed greens, shredded chicken, red cabbage, carrots, red bell pepper, cucumber, cilantro, and green onions. Toss gently to combine.
Pour the peanut dressing over the salad mixture. Using tongs, gently toss the salad to coat all the vegetables and chicken evenly with the dressing.
Transfer the salad to serving bowls or plates. Sprinkle chopped peanuts on top for added crunch and garnish. Enjoy immediately or store in the fridge for later.
