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Thai Peanut Chicken Salad bursts with bold flavors and vibrant colors making every bite both nourishing and exciting. With tender chicken juicy vegetables and a creamy savory peanut sauce it transforms the simplest meal into something truly special. Whenever I need to bring a dish to a potluck or treat my family to a lighter meal that still packs a punch of flavor this is my go to recipe.
I started making this salad when searching for hearty lunches that would satisfy at work and now it is the most requested recipe whenever friends come over for a backyard get together. It always feels bright and refreshing no matter the season.
Ingredients
- Boneless skinless chicken breasts: choose ones that feel firm and fresh for juicy results
- Bell peppers: bring crunch and color try to find ones with shiny skin for best flavor
- Carrots: add subtle sweetness and texture buy medium sized carrots for easy julienning
- Cucumber: offers coolness and a bit of snap look for firm straight cucumbers
- Red cabbage: gives a deep purple hue and earthiness the leaves should feel crisp
- Cilantro: provides a classic Thai herbal touch pick bunches with bright leaves
- Green onions: add gentle sharpness choose those with vivid green tops
- Creamy peanut butter: this makes the sauce rich and smooth seek out unsweetened natural versions
- Low sodium soy sauce: keeps salt levels in check while adding depth a good soy sauce has a rounded savory aroma
- Fresh lime juice: brightens and balances the dressing go for limes that feel heavy for their size
- Honey or maple syrup: a hint of sweetness to unite flavors choose pure honey or real maple syrup
- Sriracha sauce: optional for a touch of heat use as much as your tastebuds enjoy
Step-by-Step Instructions
- Cook the Chicken
- Place a skillet over medium heat with a drizzle of oil. Season the chicken with salt and pepper and lay it in the skillet. Let each side cook for six to eight minutes until a deep golden crust forms and the inside is no longer pink. Set the chicken aside and allow it to cool before slicing into thin strips. This resting period keeps the chicken moist and easier to slice.
- Prepare the Veggies
- Use a sharp knife to chop bell peppers and carrots into uniform pieces. Slice cucumber thinly and shred the cabbage finely to ensure a pleasing crunch and even distribution in every bite.
- Make the Dressing
- In a medium bowl whisk the peanut butter with soy sauce lime juice honey and Sriracha if using. Whisk until the mixture becomes completely smooth and creamy with no lumps. A little extra lime juice can thin it if needed.
- Toss Everything Together
- In a large mixing bowl gently combine the sliced chicken with all the vegetables. Pour the peanut dressing over and mix thoroughly so the sauce coats every morsel. Take time with this step as even distribution makes all the difference in flavor.
- Garnish and Serve
- Scatter chopped cilantro and green onions over the salad as a final bright layer of color and flavor. Enjoy immediately for crisp freshness or let it chill for half an hour to let the flavors really meld together.
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The peanut butter dressing is hands down my favorite part of this dish creamy nutty with just a hint of sweetness. I still remember the first time my nephew declared it tasted better than takeout and asked me to pack the leftovers for his school lunch.
Storage Tips
This salad keeps well in an airtight container in the fridge for up to three days. If you plan to store it longer keep the dressing and salad separate to maintain the best texture. Only add the herbs right before serving so they stay vivid and fresh.
Ingredient Substitutions
Swap chicken for cooked shrimp or tofu for a delicious vegetarian version. Almond or cashew butter works if you are out of peanut butter. Gluten free soy sauce or tamari can easily be used if you are sensitive to gluten.
Serving Suggestions
Serve this salad over a bed of mixed greens or rice noodles for a more filling meal. It pairs well with chilled watermelon or fresh pineapple wedges for added brightness. For a party platter arrange all ingredients separately and let guests build their own bowl.
Cultural Note
This recipe borrows classic Thai flavors like peanut lime and Sriracha which are beloved for their perfect balance of salty sweet spicy and tangy. In Thailand similar salads are enjoyed both as street food and at family gatherings bridging comfort and celebration.
Recipe FAQs
- → How do I keep the chicken moist?
Allow the chicken breasts to rest a few minutes after cooking before slicing. This helps retain juices and keeps the meat tender.
- → Can this dish be made ahead of time?
Yes, you can prep the components in advance and assemble before serving. Chilling the completed dish enhances the flavors.
- → Is there a vegetarian option?
Substitute the chicken with tofu or tempeh, prepared the same way, for a plant-based version full of texture and flavor.
- → How spicy is the dressing?
The Sriracha in the dressing is optional, so you control the heat. Omit or adjust to your preference for a milder taste.
- → What other vegetables can be added?
You can add snap peas, radishes, or edamame for extra color and crunch, adapting the dish to seasonal produce.
- → Can I use rotisserie chicken?
Yes, rotisserie or leftover cooked chicken works well. Simply shred or slice and combine with the vegetables and dressing.