Thai Chicken Salad
Thai Chicken Salad is a vibrant and refreshing dish that combines the flavors of Southeast Asia with healthy ingredients. It’s perfect for a light lunch or a satisfying dinner. With its colorful veggies and delicious dressing, this salad is sure to please anyone who loves tasty meals.
Why Make This Recipe
There are many reasons to make Thai Chicken Salad. First, it’s easy and quick to prepare, making it great for busy weeknights. Second, it’s a healthy option packed with protein and vegetables. The flavors are bright and bold, and the crunchy texture from the vegetables will make each bite enjoyable. Plus, it’s a fantastic way to use leftover chicken!
How to Make Thai Chicken Salad
Ingredients
- 2 cups cooked chicken breast, shredded or sliced
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts (optional)
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1–2 tablespoons warm water (to thin, if needed)
Directions
- In a small bowl, whisk together all dressing ingredients until smooth. Add warm water to reach your desired consistency.
- In a large bowl, combine the cooked chicken, cabbage, carrots, bell pepper, cilantro, and green onions.
- Pour the dressing over the salad and toss everything until evenly coated.
- Sprinkle with chopped peanuts before serving. Serve chilled or at room temperature.
How to Serve Thai Chicken Salad
Serve Thai Chicken Salad as a main dish or as a side salad. It pairs well with rice or wraps. For an added crunch, top with extra chopped peanuts. It also works great for meal prep; just store it in an airtight container for easy lunches during the week.
How to Store Thai Chicken Salad
You can store leftovers of Thai Chicken Salad in the refrigerator for up to 3 days. Make sure to keep the dressing separate if possible, as this will help retain the crunchiness of the vegetables. Keep everything in airtight containers.
Tips to Make Thai Chicken Salad
- Use leftover rotisserie chicken to save time.
- Feel free to add any of your favorite vegetables, like cucumber or radishes, for extra flavor and crunch.
- Make the dressing ahead of time and store it in the fridge for easier preparation.
Variation
For a vegetarian version, substitute the chicken with tofu or chickpeas. You can also adjust the dressing to be vegan by using maple syrup instead of honey.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the ingredients in advance and mix them together just before serving. Store the dressing separately.
Q: What other nuts can I use instead of peanuts?
A: You can use cashews or almonds if you prefer. Just chop them up for a nice crunch.
Q: Is there a way to make it spicier?
A: Yes! Add some chopped chili peppers or a few drops of Sriracha sauce to the dressing for some heat.
