Thai Peanut Chicken Salad Perfectly Fresh Delight

ByJasmine
- 2 cups cooked chicken breast - 4 cups mixed salad greens - 1 red bell pepper - 1 cup shredded carrots - 1 cup cucumber - ¼ cup red cabbage - ½ cup fresh cilantro - ½ cup roasted peanuts - ½ cup creamy peanut butter - 2 tablespoons low sodium soy sauce - 1 tablespoon lime juice - 1 tablespoon honey or agave syrup - 1 teaspoon sesame oil - 1 teaspoon grated fresh ginger - Salt and pepper - Sriracha for spice For this Thai Peanut Chicken Salad, you need fresh and vibrant ingredients. Start with cooked chicken breast. You can shred or dice it, depending on your preference. Next, use mixed salad greens like romaine, spinach, and arugula for a crunchy base. Add a sliced red bell pepper for sweetness and color. Shredded carrots contribute a nice crunch. Thinly sliced cucumber adds refreshing flavor. For extra color, include shredded red cabbage. Fresh cilantro brings a bright, herbal note. Lastly, sprinkle roasted peanuts for a delightful crunch and nutty flavor. Now, let’s make the dressing. Creamy peanut butter is the star. Mix it with low sodium soy sauce for saltiness. Lime juice adds a tangy kick. Honey or agave syrup brings sweetness. Sesame oil gives a rich, nutty taste. Add grated fresh ginger for warmth and spice. Season with salt and pepper to taste. If you love spice, Sriracha is a great option to drizzle on top. You can customize this salad to suit your taste. Each ingredient plays a key role in making this dish fresh and delicious. {{ingredient_image_1}} In a large bowl, combine these fresh ingredients: - 4 cups mixed salad greens - 1 red bell pepper, thinly sliced - 1 cup shredded carrots - 1 cup cucumber, thinly sliced - ¼ cup red cabbage, shredded - ½ cup fresh cilantro, roughly chopped Toss gently to mix all the vegetables. You want them to blend without bruising. This mix adds crunch and bright color. In a separate bowl, prepare the dressing by whisking together: - ½ cup creamy peanut butter - 2 tablespoons low sodium soy sauce - 1 tablespoon lime juice - 1 tablespoon honey or agave syrup - 1 teaspoon sesame oil - 1 teaspoon grated fresh ginger - Salt and pepper to taste Whisk until smooth and creamy. If your dressing is too thick, adjust the consistency with a little water. You want it pourable but thick enough to coat. Now, add the chicken to your salad base. Use: - 2 cups cooked chicken breast, shredded or diced Drizzle the peanut dressing over the top. Toss everything together until all ingredients are well coated. This step is key for flavor. Garnish the salad with: - ½ cup roasted peanuts, roughly chopped - Optional: drizzle Sriracha for extra spice Serve this salad right away for the best taste and texture! For this salad, you can use cooked chicken breast in several ways. Grilling gives a smoky taste. Poaching keeps the chicken moist and tender. If you want a quick option, use store-bought rotisserie chicken. To shred chicken, use two forks. Simply pull apart the meat. For dicing, chop the chicken into bite-sized pieces with a sharp knife. Both methods work well for this salad. Feel free to add more veggies! You can toss in avocado for creaminess or snap peas for crunch. If you like more colors, try adding purple cabbage or radishes. To make it vegan, swap chicken for tofu or chickpeas. For gluten-free, use tamari instead of soy sauce. Adjust toppings based on your taste and needs. The dressing should be thick yet smooth. If it feels too thick, add a little water to reach the right consistency. You can adjust flavors too! If you like it sweeter, add more honey. For tanginess, squeeze in extra lime juice. Taste as you go to find your perfect mix. Pro Tips Use Leftover Chicken: This salad is a great way to use up leftover rotisserie or grilled chicken, making it a quick meal option. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for a personalized touch. Make It Ahead: Prepare the salad ingredients ahead of time, but keep the dressing separate until serving to maintain freshness. Adjust the Spice: If you enjoy heat, add more Sriracha or a sprinkle of red pepper flakes for an extra kick. {{image_2}} You can change up the protein in this salad. Shrimp adds a nice twist. Just cook the shrimp until pink and toss them in. Tofu is great for a vegetarian option. Simply cube it and sauté until golden. Chickpeas are another fun choice. They give a nice crunch and add fiber. Not everyone loves peanut butter. You can make a spicy dressing using chili paste or sriracha. For a nut-free option, try tahini. It gives a creamy texture and a unique taste. Simply mix in lime juice and soy sauce for flavor. Switch ingredients based on what’s fresh. In summer, add ripe tomatoes or corn for sweetness. In fall, try roasted sweet potatoes for warmth. You can also use seasonal herbs like basil or mint for a fresh twist. This keeps the salad vibrant and exciting all year round. To keep your Thai Peanut Chicken Salad fresh, store the salad and dressing separately. This way, the salad stays crisp. Place the salad in an airtight container. Use a smaller container for the dressing. Refrigerate both right after serving. They will last for up to three days. If you have leftover chicken, you can reheat it. Use the microwave for quick heating. Warm the chicken until it is hot. Avoid reheating the salad. The greens will get soggy. Enjoy the salad cold for the best taste. After chilling, wait about 10 minutes before serving. This allows the flavors to blend. Serve the salad in bowls or on plates. Drizzle with dressing just before eating. For extra crunch, sprinkle on some roasted peanuts. Enjoy your fresh and tasty salad! Thai Peanut Chicken Salad stays fresh for about three days in the fridge. To keep it tasty, store the salad and dressing separately. This way, the greens stay crisp and don’t get soggy. Yes, you can! Prepare the salad a day in advance. Just remember to add the dressing right before serving. This keeps everything fresh and bright. If you have a peanut allergy, try sunflower seed butter or almond butter. Both give a nice flavor and creamy texture. Check labels to ensure they are allergy-friendly. The spice level with Sriracha can vary. A little adds warmth, while a lot can make it hot. Start with a small drizzle and add more if you like heat. Yes, this salad is very healthy! It’s packed with colorful veggies and lean protein. The peanut butter adds healthy fats, while the greens give fiber and vitamins. Enjoy it as a meal or a side! This Thai Peanut Chicken Salad is both fresh and easy to make. We combined cooked chicken with vibrant salad greens and colorful veggies. The creamy peanut dressing pulls everything together for a delightful meal. Remember, you can customize it with your favorite proteins and dressings. Think about using seasonal ingredients for extra flavor. Storing leftovers correctly keeps the taste fresh. Enjoy this salad for lunch or dinner, knowing it's tasty and healthy!

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Are you ready to dive into a bowl of vibrant flavors? This Thai Peanut Chicken Salad is a fresh delight that combines tender chicken, crisp veggies, and a creamy peanut dressing. It’s easy to whip up, perfect for lunch or dinner, and sure to impress your friends. Join me as I guide you through the simple steps to create this delicious meal that’s packed with taste and nutrition. Let’s get started!

Why I Love This Recipe

  1. Fresh and Crisp: This salad combines a variety of fresh vegetables that bring crunch and vibrant colors to your plate.
  2. Protein-Packed: With shredded chicken as a base, this salad is a great source of lean protein, making it a satisfying meal.
  3. Flavorful Dressing: The creamy peanut dressing is rich and nutty, perfectly complementing the fresh ingredients and adding depth to each bite.
  4. Customizable: You can easily adjust the ingredients and spice levels to suit your taste, making it a versatile dish for any occasion.

Ingredients

Main Ingredients for Thai Peanut Chicken Salad

  • 2 cups cooked chicken breast
  • 4 cups mixed salad greens
  • 1 red bell pepper
  • 1 cup shredded carrots
  • 1 cup cucumber
  • ¼ cup red cabbage
  • ½ cup fresh cilantro
  • ½ cup roasted peanuts

Dressing Ingredients

  • ½ cup creamy peanut butter
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • Salt and pepper

Optional Ingredients

  • Sriracha for spice

For this Thai Peanut Chicken Salad, you need fresh and vibrant ingredients. Start with cooked chicken breast. You can shred or dice it, depending on your preference. Next, use mixed salad greens like romaine, spinach, and arugula for a crunchy base.

Add a sliced red bell pepper for sweetness and color. Shredded carrots contribute a nice crunch. Thinly sliced cucumber adds refreshing flavor. For extra color, include shredded red cabbage. Fresh cilantro brings a bright, herbal note. Lastly, sprinkle roasted peanuts for a delightful crunch and nutty flavor.

Now, let’s make the dressing. Creamy peanut butter is the star. Mix it with low sodium soy sauce for saltiness. Lime juice adds a tangy kick. Honey or agave syrup brings sweetness. Sesame oil gives a rich, nutty taste. Add grated fresh ginger for warmth and spice. Season with salt and pepper to taste.

If you love spice, Sriracha is a great option to drizzle on top. You can customize this salad to suit your taste. Each ingredient plays a key role in making this dish fresh and delicious.

Step-by-Step Instructions

Preparing the Salad Base

In a large bowl, combine these fresh ingredients:

  • 4 cups mixed salad greens
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced
  • ¼ cup red cabbage, shredded
  • ½ cup fresh cilantro, roughly chopped

Toss gently to mix all the vegetables. You want them to blend without bruising. This mix adds crunch and bright color.

Making the Dressing

In a separate bowl, prepare the dressing by whisking together:

  • ½ cup creamy peanut butter
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • Salt and pepper to taste

Whisk until smooth and creamy. If your dressing is too thick, adjust the consistency with a little water. You want it pourable but thick enough to coat.

Assembling the Salad

Now, add the chicken to your salad base. Use:

  • 2 cups cooked chicken breast, shredded or diced

Drizzle the peanut dressing over the top. Toss everything together until all ingredients are well coated. This step is key for flavor.

Garnish the salad with:

  • ½ cup roasted peanuts, roughly chopped
  • Optional: drizzle Sriracha for extra spice

Serve this salad right away for the best taste and texture!

Tips & Tricks

Choosing the Right Chicken

For this salad, you can use cooked chicken breast in several ways. Grilling gives a smoky taste. Poaching keeps the chicken moist and tender. If you want a quick option, use store-bought rotisserie chicken.

To shred chicken, use two forks. Simply pull apart the meat. For dicing, chop the chicken into bite-sized pieces with a sharp knife. Both methods work well for this salad.

Customizing Your Salad

Feel free to add more veggies! You can toss in avocado for creaminess or snap peas for crunch. If you like more colors, try adding purple cabbage or radishes.

To make it vegan, swap chicken for tofu or chickpeas. For gluten-free, use tamari instead of soy sauce. Adjust toppings based on your taste and needs.

Perfecting the Dressing

The dressing should be thick yet smooth. If it feels too thick, add a little water to reach the right consistency.

You can adjust flavors too! If you like it sweeter, add more honey. For tanginess, squeeze in extra lime juice. Taste as you go to find your perfect mix.

Pro Tips

  1. Use Leftover Chicken: This salad is a great way to use up leftover rotisserie or grilled chicken, making it a quick meal option.
  2. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for a personalized touch.
  3. Make It Ahead: Prepare the salad ingredients ahead of time, but keep the dressing separate until serving to maintain freshness.
  4. Adjust the Spice: If you enjoy heat, add more Sriracha or a sprinkle of red pepper flakes for an extra kick.

Variations

Adding Extra Proteins

You can change up the protein in this salad. Shrimp adds a nice twist. Just cook the shrimp until pink and toss them in. Tofu is great for a vegetarian option. Simply cube it and sauté until golden. Chickpeas are another fun choice. They give a nice crunch and add fiber.

Different Peanut Dressings

Not everyone loves peanut butter. You can make a spicy dressing using chili paste or sriracha. For a nut-free option, try tahini. It gives a creamy texture and a unique taste. Simply mix in lime juice and soy sauce for flavor.

Seasonal Variations

Switch ingredients based on what’s fresh. In summer, add ripe tomatoes or corn for sweetness. In fall, try roasted sweet potatoes for warmth. You can also use seasonal herbs like basil or mint for a fresh twist. This keeps the salad vibrant and exciting all year round.

Storage Info

How to Store Leftovers

To keep your Thai Peanut Chicken Salad fresh, store the salad and dressing separately. This way, the salad stays crisp. Place the salad in an airtight container. Use a smaller container for the dressing. Refrigerate both right after serving. They will last for up to three days.

Reheating Tips

If you have leftover chicken, you can reheat it. Use the microwave for quick heating. Warm the chicken until it is hot. Avoid reheating the salad. The greens will get soggy. Enjoy the salad cold for the best taste.

Serving After Storage

After chilling, wait about 10 minutes before serving. This allows the flavors to blend. Serve the salad in bowls or on plates. Drizzle with dressing just before eating. For extra crunch, sprinkle on some roasted peanuts. Enjoy your fresh and tasty salad!

FAQs

How long does Thai Peanut Chicken Salad last in the refrigerator?

Thai Peanut Chicken Salad stays fresh for about three days in the fridge. To keep it tasty, store the salad and dressing separately. This way, the greens stay crisp and don’t get soggy.

Can I make this salad ahead of time?

Yes, you can! Prepare the salad a day in advance. Just remember to add the dressing right before serving. This keeps everything fresh and bright.

What can I use instead of peanut butter for allergies?

If you have a peanut allergy, try sunflower seed butter or almond butter. Both give a nice flavor and creamy texture. Check labels to ensure they are allergy-friendly.

How spicy is Thai Peanut Chicken Salad with Sriracha?

The spice level with Sriracha can vary. A little adds warmth, while a lot can make it hot. Start with a small drizzle and add more if you like heat.

Is Thai Peanut Chicken Salad a healthy option?

Yes, this salad is very healthy! It’s packed with colorful veggies and lean protein. The peanut butter adds healthy fats, while the greens give fiber and vitamins. Enjoy it as a meal or a side!

This Thai Peanut Chicken Salad is both fresh and easy to make. We combined cooked chicken with vibrant salad greens and colorful veggies. The creamy peanut dressing pulls everything together for a delightful meal. Remember, you can customize it with your favorite proteins and dressings.

Think about using seasonal ingredients for extra flavor. Storing leftovers correctly keeps the taste fresh. Enjoy this salad for lunch or dinner, knowing it’s tasty and health

- 2 cups cooked chicken breast - 4 cups mixed salad greens - 1 red bell pepper - 1 cup shredded carrots - 1 cup cucumber - ¼ cup red cabbage - ½ cup fresh cilantro - ½ cup roasted peanuts - ½ cup creamy peanut butter - 2 tablespoons low sodium soy sauce - 1 tablespoon lime juice - 1 tablespoon honey or agave syrup - 1 teaspoon sesame oil - 1 teaspoon grated fresh ginger - Salt and pepper - Sriracha for spice For this Thai Peanut Chicken Salad, you need fresh and vibrant ingredients. Start with cooked chicken breast. You can shred or dice it, depending on your preference. Next, use mixed salad greens like romaine, spinach, and arugula for a crunchy base. Add a sliced red bell pepper for sweetness and color. Shredded carrots contribute a nice crunch. Thinly sliced cucumber adds refreshing flavor. For extra color, include shredded red cabbage. Fresh cilantro brings a bright, herbal note. Lastly, sprinkle roasted peanuts for a delightful crunch and nutty flavor. Now, let’s make the dressing. Creamy peanut butter is the star. Mix it with low sodium soy sauce for saltiness. Lime juice adds a tangy kick. Honey or agave syrup brings sweetness. Sesame oil gives a rich, nutty taste. Add grated fresh ginger for warmth and spice. Season with salt and pepper to taste. If you love spice, Sriracha is a great option to drizzle on top. You can customize this salad to suit your taste. Each ingredient plays a key role in making this dish fresh and delicious. {{ingredient_image_1}} In a large bowl, combine these fresh ingredients: - 4 cups mixed salad greens - 1 red bell pepper, thinly sliced - 1 cup shredded carrots - 1 cup cucumber, thinly sliced - ¼ cup red cabbage, shredded - ½ cup fresh cilantro, roughly chopped Toss gently to mix all the vegetables. You want them to blend without bruising. This mix adds crunch and bright color. In a separate bowl, prepare the dressing by whisking together: - ½ cup creamy peanut butter - 2 tablespoons low sodium soy sauce - 1 tablespoon lime juice - 1 tablespoon honey or agave syrup - 1 teaspoon sesame oil - 1 teaspoon grated fresh ginger - Salt and pepper to taste Whisk until smooth and creamy. If your dressing is too thick, adjust the consistency with a little water. You want it pourable but thick enough to coat. Now, add the chicken to your salad base. Use: - 2 cups cooked chicken breast, shredded or diced Drizzle the peanut dressing over the top. Toss everything together until all ingredients are well coated. This step is key for flavor. Garnish the salad with: - ½ cup roasted peanuts, roughly chopped - Optional: drizzle Sriracha for extra spice Serve this salad right away for the best taste and texture! For this salad, you can use cooked chicken breast in several ways. Grilling gives a smoky taste. Poaching keeps the chicken moist and tender. If you want a quick option, use store-bought rotisserie chicken. To shred chicken, use two forks. Simply pull apart the meat. For dicing, chop the chicken into bite-sized pieces with a sharp knife. Both methods work well for this salad. Feel free to add more veggies! You can toss in avocado for creaminess or snap peas for crunch. If you like more colors, try adding purple cabbage or radishes. To make it vegan, swap chicken for tofu or chickpeas. For gluten-free, use tamari instead of soy sauce. Adjust toppings based on your taste and needs. The dressing should be thick yet smooth. If it feels too thick, add a little water to reach the right consistency. You can adjust flavors too! If you like it sweeter, add more honey. For tanginess, squeeze in extra lime juice. Taste as you go to find your perfect mix. Pro Tips Use Leftover Chicken: This salad is a great way to use up leftover rotisserie or grilled chicken, making it a quick meal option. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for a personalized touch. Make It Ahead: Prepare the salad ingredients ahead of time, but keep the dressing separate until serving to maintain freshness. Adjust the Spice: If you enjoy heat, add more Sriracha or a sprinkle of red pepper flakes for an extra kick. {{image_2}} You can change up the protein in this salad. Shrimp adds a nice twist. Just cook the shrimp until pink and toss them in. Tofu is great for a vegetarian option. Simply cube it and sauté until golden. Chickpeas are another fun choice. They give a nice crunch and add fiber. Not everyone loves peanut butter. You can make a spicy dressing using chili paste or sriracha. For a nut-free option, try tahini. It gives a creamy texture and a unique taste. Simply mix in lime juice and soy sauce for flavor. Switch ingredients based on what’s fresh. In summer, add ripe tomatoes or corn for sweetness. In fall, try roasted sweet potatoes for warmth. You can also use seasonal herbs like basil or mint for a fresh twist. This keeps the salad vibrant and exciting all year round. To keep your Thai Peanut Chicken Salad fresh, store the salad and dressing separately. This way, the salad stays crisp. Place the salad in an airtight container. Use a smaller container for the dressing. Refrigerate both right after serving. They will last for up to three days. If you have leftover chicken, you can reheat it. Use the microwave for quick heating. Warm the chicken until it is hot. Avoid reheating the salad. The greens will get soggy. Enjoy the salad cold for the best taste. After chilling, wait about 10 minutes before serving. This allows the flavors to blend. Serve the salad in bowls or on plates. Drizzle with dressing just before eating. For extra crunch, sprinkle on some roasted peanuts. Enjoy your fresh and tasty salad! Thai Peanut Chicken Salad stays fresh for about three days in the fridge. To keep it tasty, store the salad and dressing separately. This way, the greens stay crisp and don’t get soggy. Yes, you can! Prepare the salad a day in advance. Just remember to add the dressing right before serving. This keeps everything fresh and bright. If you have a peanut allergy, try sunflower seed butter or almond butter. Both give a nice flavor and creamy texture. Check labels to ensure they are allergy-friendly. The spice level with Sriracha can vary. A little adds warmth, while a lot can make it hot. Start with a small drizzle and add more if you like heat. Yes, this salad is very healthy! It’s packed with colorful veggies and lean protein. The peanut butter adds healthy fats, while the greens give fiber and vitamins. Enjoy it as a meal or a side! This Thai Peanut Chicken Salad is both fresh and easy to make. We combined cooked chicken with vibrant salad greens and colorful veggies. The creamy peanut dressing pulls everything together for a delightful meal. Remember, you can customize it with your favorite proteins and dressings. Think about using seasonal ingredients for extra flavor. Storing leftovers correctly keeps the taste fresh. Enjoy this salad for lunch or dinner, knowing it's tasty and healthy!

Thai Peanut Chicken Salad

A refreshing salad with shredded chicken, mixed greens, and a creamy peanut dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken breast, shredded or diced
  • 4 cups mixed salad greens (romaine, spinach, and arugula)
  • 1 each red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced
  • 0.25 cup red cabbage, shredded
  • 0.5 cup fresh cilantro leaves, roughly chopped
  • 0.5 cup roasted peanuts, roughly chopped
  • 0.5 cup creamy peanut butter
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon lime juice
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • to taste salt and pepper
  • to taste Sriracha (optional)

Instructions
 

  • In a large bowl, combine the mixed salad greens, red bell pepper, shredded carrots, cucumber, red cabbage, and cilantro. Toss gently to mix.
  • In a separate bowl, prepare the dressing by whisking together the creamy peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and a pinch of salt and pepper until smooth and creamy. Adjust the consistency with a little water if needed.
  • Add the shredded or diced chicken to the salad and drizzle the prepared peanut dressing over the top.
  • Toss everything together until the chicken and veggies are well coated in the dressing.
  • Garnish the salad with chopped roasted peanuts and, if desired, drizzle some Sriracha for added spice.
  • Serve immediately or chill in the refrigerator for about 15 minutes to allow flavors to meld.

Notes

Chill for 15 minutes to enhance flavors.
Keyword chicken, healthy, peanut, salad

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