How to Make a Thai Chicken Salad for a Hearty Meal: 5 Steps
A light and flavorful Thai Chicken Salad that's perfect for a quick lunch or dinner. Made with tender chicken, crisp vegetables, and a tangy peanut dressing.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb Chicken Breast Boneless, skinless
- 0.5 cup Shredded Carrots
- 0.5 cup Shredded Cabbage
- 0.33 cup Chopped Peanuts
- 0.25 cup Chopped Cilantro
- 2 tbsp Sesame Seeds
Peanut Dressing
- 0.25 cup Peanut Butter Creamy
- 2 tbsp Rice Vinegar
- 2 tbsp Soy Sauce Low Sodium
- 1 tbsp Honey
- 1 tbsp Sesame Oil
- 0.5 tsp Ginger Grated
- 0.25 tsp Red Pepper Flakes Optional
- 2 tbsp Water For thinning
Instructions
Preparation Steps
- Cook chicken: Grill, bake, or pan-fry chicken until cooked through. Let cool slightly and shred or dice.
- Make dressing: In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, sesame oil, ginger, and red pepper flakes (if using). Add water to thin to desired consistency.
- Combine salad: In a large bowl, combine shredded chicken, carrots, cabbage, peanuts, and cilantro.
- Dress salad: Pour peanut dressing over the salad and toss to coat.
- Serve: Garnish with extra peanuts and sesame seeds, if desired. Serve immediately or chill for later.
Notes
This salad is best served fresh. You can prepare the dressing and chop the vegetables in advance to save time.