Thai Chicken Salad is a bright and flavorful dish that perfectly balances fresh vegetables and savory chicken. This salad not only tastes delicious but also offers a quick and healthy meal option. It’s perfect for lunch or dinner and can be made in just a few minutes.
Why Make This Recipe
Making Thai Chicken Salad is a great choice for several reasons. First, it is loaded with nutrients from the fresh veggies and lean protein of the chicken. Second, it’s an easy recipe that requires minimal cooking. Lastly, the tangy peanut dressing adds a unique flavor that customers will love. It’s a dish that can be enjoyed by everyone!
How to Make Thai Chicken Salad
Ingredients
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 2 tablespoons chopped roasted peanuts (optional)
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2–3 tablespoons warm water (to thin)
Directions
- In a large bowl, combine the shredded chicken, cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
- In a separate bowl, whisk together all dressing ingredients. Add warm water as needed until it is smooth and pourable.
- Pour the dressing over the salad and toss everything until it is evenly coated.
- Sprinkle with chopped peanuts and extra herbs if desired.
- Serve chilled or at room temperature.
How to Serve Thai Chicken Salad
Thai Chicken Salad is best served fresh. You can serve it in a large bowl for sharing or in individual plates for guests. It’s delicious on its own or paired with some rice or noodles. For a more filling meal, consider adding some grilled shrimp or tofu.
How to Store Thai Chicken Salad
If you have leftovers, store the salad in an airtight container in the fridge. It’s best to keep the dressing separate until you’re ready to eat to keep the vegetables crisp. The salad can last 2-3 days in the refrigerator. Just a quick toss before serving, and you’re good to go!
Tips to Make Thai Chicken Salad
- Use rotisserie chicken for added convenience and flavor.
- Customize the salad by adding other vegetables like snap peas or shredded jicama.
- For a kick of spice, add some sliced jalapeños or a sprinkle of red pepper flakes to the dressing.
- Adjust the sweetness of the dressing based on your preference by adding more or less honey or maple syrup.
Variation
You can make this salad vegetarian by substituting the chicken with tofu or chickpeas. This way, you still get a protein-packed dish without the meat. You can also swap out the peanut butter with almond butter for a different flavor.
FAQs
1. Can I prepare Thai Chicken Salad in advance?
Yes, you can prepare the salad a few hours in advance. Keep the dressing separate until you are ready to serve to keep the veggies crisp.
2. Is there a gluten-free option for the soy sauce?
Yes, you can use tamari instead of regular soy sauce to make the salad gluten-free.
3. Can I freeze Thai Chicken Salad?
It is not recommended to freeze the salad, as the vegetables will lose their texture once thawed. It’s best served fresh.
