Thai Chicken Peanut Salad

Creamy peanut dressing and loads of crunchy colorful vegetables make this Thai Chicken Salad a staple when I want something fresh but hearty. It has quickly become my go to for easy dinners and lunches because every bite is packed with texture and bold flavor without hours in the kitchen. Just toss together and dig in

When I first tossed this together during a heatwave my family devoured it and asked for seconds. My kids now call it the rainbow salad and it is one of the few salads that always disappears

Ingredients

• Peanut butter: This is the creamy base for the dressing and brings nutty flavor Look for smooth peanut butter without added sugar
• Soy sauce: Provides salty balance and deep savoriness Choose a naturally brewed version for the best taste
• Chicken broth: Adds extra savory notes helps thin the dressing Low sodium is best if you are watching salt
• Lime juice: Bright fresh acidity wakes up all the flavors Fresh limes have much better flavor than bottled
• Honey: Just a touch for sweetness balances the tang and salt Use local honey if you can
• Sriracha or hot sauce: Adds gentle heat and complexity Choose your favorite brand but taste before adding
• Garlic powder: Rounds out flavors and saves time over mincing fresh
• Toasted sesame oil: Adds a subtle toasted richness Make sure it smells fragrant and not stale
• Ground ginger: Gives warm zing and depth
• Shredded chicken: Main protein in the salad Leftover or rotisserie are both great options
• Green cabbage: Crispness and mild flavor Slice thin with a sharp knife for best texture
• Red cabbage: Colorful crunch and more nutrients Adds visual appeal
• Red bell pepper: Sweetness and juiciness pick firm glossy ones
• Carrots: Sweet and crunchy julienned for best texture
• Mandarin oranges: Juicy pops of sweetness Look for cans packed in juice and drain well
• Green onions: Mild onion flavor and fresh bite Slice just before serving for best texture
• Cilantro: Herbaceous freshness Chop just before adding if possible
• Honey roasted peanuts: Crunch and a hint of sweetness Try to buy freshly roasted for peak flavor
• Slivered almonds: More crunchy texture and a subtle nut flavor
• Add Ons: Crunchy chow mein noodles crispy wonton strips or toasted sesame seeds give even more crunch

Step-by-Step Instructions

Make the Peanut Dressing:

In a large bowl or food processor whisk together peanut butter soy sauce chicken broth lime juice honey sriracha garlic powder sesame oil and ground ginger until very smooth and uniform If the dressing is too thick add a splash more broth or lime juice Cover and refrigerate until ready to use so the flavors meld

Prepare Salad Ingredients:

Shred cooked chicken with two forks For the cabbage remove the tough outer leaves and slice both the green and red cabbage very thin using a sharp knife or mandoline Dice the bell pepper and julienne the carrots Rinse and dry the mandarin oranges Pat them dry to prevent sogginess

Toss the Salad:

In a large salad bowl combine shredded chicken green cabbage red cabbage bell pepper carrots mandarin oranges green onions cilantro peanuts and slivered almonds Toss well so every ingredient is evenly distributed

Dress and Serve:

Add the peanut dressing in small amounts tossing between additions until the salad is just coated to your liking Serve right away Optionally top with chow mein noodles or crispy wontons for extra crunch

Save

When I first started using roasted peanuts I realized just how much extra crunch and flavor they brought to the salad It is now my favorite finishing touch There is always an empty bowl when I add peanuts at the table and my kids love to help crush them

Storage Tips

This salad tastes best fresh to preserve the crunch from the cabbage and peanuts If you need to store leftovers cover tightly and refrigerate for up to two days Always keep dressing and salad separate until right before serving to avoid sogginess

Ingredient Substitutions

No rotisserie chicken on hand Cook chicken breasts by poaching simmering gently until done before shredding For more vegetables swap in thinly sliced snap peas or cucumber If you need it nut free use sunflower seed butter for the dressing and roasted pumpkin seeds for topping

Serving Suggestions

Serve this Thai Chicken Salad over mixed greens or with a scoop of jasmine rice for a more filling meal It also makes a vibrant potluck side or lunch prep option Portion into containers keeping the dressing separate for grab and go lunches

Cultural and Historical Context

Thai inspired salads often use a balance of sweet salty tangy and spicy flavors Peanut based dressings are popular in many Southeast Asian cuisines While this recipe is an American twist using shredded chicken and easy to find produce it captures those essential flavors that make Thai salads so addictive

Pro Tips

• Let the salad chill for ten minutes before serving so everything gets cold and crisp
• Always taste the dressing and adjust lime honey or sriracha to your liking
• Chop ingredients as uniformly as possible for even texture in every bite

Recipe FAQs

→ What kind of chicken works best?

Shredded rotisserie chicken or gently poached chicken breasts both work well for this salad. Gentle simmering keeps the chicken moist and easy to shred.

→ Can I substitute coleslaw mix for shredded cabbage?

Yes, coleslaw mix is a convenient alternative to slicing your own cabbage and carrots, saving prep time and effort.

→ How spicy is the peanut dressing?

The dressing carries a subtle kick from sriracha or hot sauce, but the spice is mild and primarily enhances the depth of flavor.

→ What toppings add extra crunch?

Crispy wonton strips, chow mein noodles, or toasted sesame seeds can be sprinkled on top to add extra texture and a finishing touch.

→ How long will leftovers stay fresh?

The salad is freshest when served immediately after tossing with dressing. Leftovers can be refrigerated, but are best enjoyed within two days.

→ What are easy ways to customize?

Try swapping in other veggies you have on hand, adjusting the sweetness or spice in the dressing, or omitting nuts for allergies. All green cabbage also works well.