This Thai Chicken Salad with Peanut Dressing is a vibrant and flavorful dish that combines tender chicken, fresh vegetables, and a creamy peanut dressing. It's the perfect light meal or side dish to add some zing to your table, offering a refreshing burst of flavors with every bite. Whether I'm making it for a healthy lunch or dinner, this salad always hits the spot!
Ingredients
2 chicken breasts, cooked and sliced
4 cups mixed lettuce (such as Romaine, spinach, and arugula)
1 cucumber, julienned
1 carrot, julienned
1 red bell pepper, thinly sliced
½ cup cilantro, chopped
¼ cup green onions, sliced
¼ cup chopped peanuts (for garnish)
Peanut Dressing:
3 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
½ teaspoon grated ginger
2 tablespoons warm water (to thin dressing)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, I combine the mixed lettuce, cucumber, carrot, red bell pepper, cilantro, and green onions.
I then top the salad with sliced chicken breast and garnish it with chopped peanuts for an added crunch.
For the dressing, I whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and grated ginger in a small bowl.
Slowly, I add warm water to the dressing, stirring until I get a smooth, pourable consistency.
I drizzle the peanut dressing over the salad and toss gently to coat all the ingredients evenly.
To finish, I serve the salad immediately, garnished with extra chopped peanuts if desired.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Variations
Vegetarian Option: Swap the chicken for tofu or tempeh for a vegetarian version of this salad.
Extra Veggies: Feel free to add more vegetables like shredded cabbage, snap peas, or radishes for extra crunch and color.
Spicy Kick: If I want to spice things up, I add a chopped chili or a drizzle of sriracha sauce to the dressing.
Noodle Addition: For a more filling dish, I sometimes add cooked rice noodles to the salad for some extra texture.
Storage/Reheating
Storage: I recommend storing the salad and dressing separately to keep the lettuce fresh. The salad can be stored in an airtight container in the fridge for up to 2 days, while the dressing can last up to a week in the fridge.
Reheating: If I have leftover chicken, I warm it in the microwave or in a skillet over low heat, then assemble the salad fresh before serving. The dressing can be stored in a jar and shaken well before each use.
FAQs
Can I make this salad ahead of time?
Yes, I can prepare the salad ingredients ahead of time, but I recommend keeping the dressing separate until right before serving to prevent the lettuce from wilting.
What kind of peanut butter should I use for the dressing?
I prefer using smooth, natural peanut butter for the dressing as it blends more easily. If you like chunky peanut butter, that works too, but it may result in a chunkier dressing.
Can I use a different dressing for this salad?
Absolutely! While I love the peanut dressing, I can switch it up by using a sesame dressing, a sweet chili sauce, or even a simple vinaigrette for a different flavor profile.
Is this salad gluten-free?
Yes, as long as I use gluten-free soy sauce in the dressing, this salad is naturally gluten-free.
How do I make this salad more filling?
I can make the salad more substantial by adding more protein, such as grilled shrimp, tofu, or even a boiled egg. Adding some cooked quinoa or rice noodles also helps to make it more filling.
Conclusion
This Thai Chicken Salad with Peanut Dressing is a deliciously fresh and flavorful dish that's perfect for those times when I want something light but satisfying. It's quick to make, full of vibrant colors, and packed with fresh ingredients. Whether I'm making it for myself or serving it at a gathering, this salad never fails to impress. I love how versatile it is and how easily it can be adapted to my preferences.
Recipe:
Thai Chicken Salad with Peanut Dressing
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This vibrant Thai Chicken Salad with Peanut Dressing is a healthy, flavor-packed dish featuring tender chicken, crisp vegetables, and a creamy peanut dressing. Perfect for lunch or dinner, it's gluten-free and easy to customize with vegetarian or spicy variations. Packed with fresh herbs and crunchy peanuts, this salad brings Thai-inspired freshness to your table in just 30 minutes.
Ingredients
Salad:
2 chicken breasts, cooked and sliced
4 cups mixed lettuce (Romaine, spinach, arugula)
1 cucumber, julienned
1 carrot, julienned
1 red bell pepper, thinly sliced
½ cup cilantro, chopped
¼ cup green onions, sliced
¼ cup chopped peanuts (for garnish)
Peanut Dressing:
3 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
½ teaspoon grated ginger
2 tablespoons warm water (to thin dressing)
Instructions
-
In a large bowl, combine mixed lettuce, cucumber, carrot, bell pepper, cilantro, and green onions.
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Add sliced chicken on top and sprinkle with chopped peanuts.
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In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and grated ginger.
-
Stir in warm water gradually until dressing is smooth and pourable.
-
Drizzle dressing over salad and toss gently to coat.
-
Serve immediately, garnished with extra chopped peanuts if desired.
Notes
For a vegetarian option, substitute chicken with tofu or tempeh.
To add more crunch, include shredded cabbage, snap peas, or radishes.
For a spicy version, mix chopped chili or sriracha into the dressing.
Add rice noodles or quinoa to make it more filling.
Store salad and dressing separately to maintain freshness.
Dressing lasts up to a week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook (plus cooked chicken)
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 370 kcal
