Thai Chicken Salad
Introduction
Thai Chicken Salad is a vibrant and fresh dish that’s perfect for a light lunch or dinner. This salad is packed with colorful vegetables, shredded chicken, and a creamy peanut dressing that adds a delightful flavor. It’s a balanced meal that combines protein, veggies, and healthy fats, making it not just delicious but also nutritious.
Why Make This Recipe
There are many reasons to make Thai Chicken Salad. First, it’s quick and easy to prepare, making it ideal for busy weeknights or meal prep. Second, the combination of fresh ingredients offers a refreshing taste that is hard to resist. Finally, the creamy dressing ties everything together, ensuring every bite is flavorful and satisfying.
How to Make Thai Chicken Salad
Making Thai Chicken Salad is simple! Just follow these easy steps to whip up this tasty dish.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works great)
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Warm water to thin, as needed
Directions
- In a small bowl, whisk together all dressing ingredients until smooth.
- Add warm water a little at a time to reach your desired consistency.
- In a large mixing bowl, combine chicken, cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
- Pour the dressing over the salad and toss to coat everything evenly.
- Top with chopped peanuts and serve immediately, or chill for 15–30 minutes for enhanced flavor.
How to Serve Thai Chicken Salad
Serve Thai Chicken Salad in bowls or on plates. You can enjoy it on its own or pair it with rice for a heartier meal. Feel free to garnish with extra cilantro or peanuts for added flavor and texture.
How to Store Thai Chicken Salad
To store leftovers, keep Thai Chicken Salad in an airtight container in the fridge. It’s best eaten within 1-2 days for optimal freshness. If you’re making it in advance, consider storing the dressing separately to keep the salad crisp.
Tips to Make Thai Chicken Salad
- Use rotisserie chicken for a shortcut and great flavor.
- Feel free to adjust the veggies based on your preferences or what you have on hand.
- If you like it spicy, add some sliced jalapeños or a splash of hot sauce to the dressing.
Variation
You can easily customize this recipe by adding other ingredients like avocado, mango, or different nuts. For a vegetarian option, swap the chicken for tofu or chickpeas.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken, but make sure to fully cook and shred it before adding it to the salad.
Q: Is this salad gluten-free?
A: To make it gluten-free, use a gluten-free soy sauce or tamari in the dressing.
Q: Can I make the dressing ahead of time?
A: Absolutely! The dressing can be made in advance and stored in the refrigerator for up to a week. Just give it a good whisk before using.
Enjoy making and eating your Thai Chicken Salad!
