This Fresh Thai Chicken Salad is a colorful mix of crunchy veggies, juicy chicken, and a creamy peanut dressing that adds a tasty twist! It’s light, refreshing, and oh-so-yummy!
When I make this salad, I can’t resist sneaking extra bites of the dressing. It’s just that good! Toss it all in a bowl, and you’ll wonder why you didn’t make it sooner. 🥗
Key Ingredients & Substitutions
Chicken breasts: These are the main protein in this salad. If you’re short on time, rotisserie chicken works well too—just shred it and toss it in! For a vegetarian option, try chickpeas or tofu instead.
Salad greens: I love a mix of greens for color and texture. If you can’t find mixed greens, spinach or arugula are great alternatives. Whatever you use, make sure it’s fresh!
Red cabbage: This adds crunch and color! You could substitute green cabbage or even shredded carrots for a different flavor and texture. Just keep it crunchy!
Peanut butter: Creamy peanut butter is key for the dressing. If you have a nut allergy, sunflower seed butter is a tasty swap. You can also adjust the amount of soy sauce to keep things balanced.
How Do You Make Creamy Dressing Without It Being Too Thick?
Making a creamy dressing is all about balance! If your peanut dressing ends up too thick, simply add water, a tablespoon at a time, until you get your desired pourable consistency. Whisk it well as you add!
- Start with the peanut butter and other ingredients in a bowl or jar.
- Whisk together thoroughly before adding water.
- Keep in mind that the dressing will thicken slightly when chilled, so it’s okay to make it a little on the thinner side.
What’s the Best Way to Cook Chicken for This Salad?
For juicy chicken, grilling or pan-searing works best. Here are my tips:
- Use medium-high heat for a nice sear.
- Let the chicken rest for a few minutes after cooking to keep it tender.
- Try marinating the chicken in some lime juice and soy sauce for added flavor!
Fresh Thai Chicken Salad with Creamy Peanut Dressing
Ingredients You’ll Need:
For The Salad:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 4 cups mixed salad greens (such as romaine, butter lettuce, or baby spinach)
- 1 cup shredded red cabbage
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or shredded
- 1/2 cucumber, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup chopped roasted peanuts (for garnish)
- 1/4 cup bean sprouts (optional)
- 1-2 green onions, sliced
For The Creamy Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2-3 tablespoons water (to thin dressing as needed)
- 1/2 teaspoon chili flakes or sriracha (optional, for heat)
How Much Time Will You Need?
This delicious salad takes about 25-30 minutes to prepare. You’ll spend about 10-15 minutes cooking the chicken and slicing the veggies, plus another 10 minutes making the creamy peanut dressing and assembling everything. It’s quick, fresh, and super satisfying!
Step-by-Step Instructions:
1. Cook the Chicken:
Season the chicken breasts with salt and pepper. You can grill, pan-fry, or bake them until they’re fully cooked (the internal temperature should reach 165°F or 74°C). Depending on thickness, this should take about 6-7 minutes per side. Once cooked, let the chicken rest for a few minutes, then slice it thinly.
2. Prepare the Salad Vegetables:
While the chicken is cooking, wash and dry your salad greens. Shred the cabbage, slice the bell pepper and cucumber, and julienne or shred the carrot. Don’t forget to chop the fresh cilantro and mint leaves, and slice the green onions as well. Get everything ready for a beautiful, colorful salad!
3. Make the Dressing:
In a small bowl, whisk together the creamy peanut butter, soy sauce, lime juice, honey (or maple syrup), sesame oil, minced garlic, grated ginger, and the chili flakes or sriracha if you’d like some heat. If the dressing is too thick, add water one tablespoon at a time until you achieve a smooth, pourable consistency.
4. Assemble the Salad:
In a large salad bowl, combine all your prepared veggies: salad greens, shredded cabbage, bell pepper, carrot, cucumber, herbs, and green onions. Gently toss to mix everything together. Then, add the sliced chicken on top, looking beautiful and colorful!
5. Serve:
Drizzle the creamy peanut dressing over the salad just before serving, or serve it on the side. If you’re feeling fancy, garnish with chopped roasted peanuts and add bean sprouts if you like. This adds an extra crunch that’s delightful!
6. Enjoy Immediately:
This salad is best enjoyed fresh! Take a moment to admire your handiwork before diving in. It’s the perfect dish for warm weather, meal prep, or any time you want something vibrant and satisfying!
FAQ for Fresh Thai Chicken Salad with Creamy Peanut Dressing
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover cooked chicken or even rotisserie chicken works perfectly. Just shred or slice it and toss it into the salad for a quick and easy meal.
How Can I Make This Salad Vegetarian?
You can easily make this a vegetarian salad by substituting the chicken with chickpeas, tofu, or tempeh. Just season and cook the tofu or tempeh as you would the chicken, or use canned chickpeas straight from the can!
Can I Prepare This Salad in Advance?
Yes! You can prep the veggies and make the dressing a day ahead. Just store them separately in the fridge. Mix everything together just before serving to keep the salad fresh and crisp.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy. When ready to eat, just toss everything together again!
