This Easy Thai Chicken Salad is a colorful mix of crunchy veggies, tender chicken, and a tasty creamy peanut dressing. It’s fresh, satisfying, and seriously delicious!
I love how quick this salad comes together. Just toss everything in a bowl, and you’ve got a meal that feels gourmet. Plus, who can resist that peanut sauce? Yum! 🥜
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is a big time-saver for this salad. If you’re vegetarian, try using tofu or chickpeas instead for protein.
Coleslaw Mix: I love the convenience of pre-packaged coleslaw mix. But you can also chop your own cabbage, carrots, and even add broccoli for more crunch!
Red Bell Pepper: Sweet and crunchy, red bell peppers add great flavor. You can swap them with yellow or orange peppers, or even use cucumber for a refreshing twist.
Cilantro: This is optional but adds a nice fresh touch. If you’re not a fan, try fresh mint or parsley instead. They’ll add a different flavor, but still keep it fresh.
Creamy Peanut Butter: I prefer creamy peanut butter for smooth dressing. If you have a nut allergy, sunflower seed butter is a great substitute, just check for any soy in other ingredients.
How Do I Make the Creamy Peanut Dressing Nice and Smooth?
Getting your dressing just right can make all the difference! It should be smooth and drizzle easily over the salad. Here’s how to do it:
- Start with room temperature or slightly warmed peanut butter. Cold peanut butter gets thick!
- Whisk together all the dressing ingredients except the water first.
- Add water a tablespoon at a time, mixing well until you reach your desired thickness. You want it creamy, but not too thick.
Remember, you can always adjust flavors! If you like it sweeter, add more honey or maple syrup. For more tang, squeeze in extra lime juice!
Easy Thai Chicken Salad with Creamy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 4 cups coleslaw mix (shredded green and purple cabbage, carrots)
- 1/2 cup red bell pepper, finely chopped
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped cashews (optional)
For the Creamy Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 2-4 tablespoons warm water (to thin as needed)
- Salt and pepper to taste
How Much Time Will You Need?
This Easy Thai Chicken Salad takes about 10 minutes to prepare, plus an optional 20-30 minutes of chilling time in the fridge. In no time, you’ll have a refreshing and delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Make the Creamy Peanut Dressing:
In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, minced garlic, and grated ginger (if using). Keep whisking until the dressing is smooth and creamy. If it’s too thick, slowly add warm water, one tablespoon at a time, until you reach your desired consistency. Season with salt and pepper to taste.
2. Prepare the Salad:
In a large mixing bowl, add the shredded chicken, coleslaw mix, chopped red bell pepper, sliced green onions, and chopped cilantro (if you’re using it). Gently toss everything together to combine.
3. Combine and Serve:
Pour the creamy peanut dressing over the salad mix and toss everything together until the salad is well-coated in the dressing. Top with chopped roasted peanuts and cashews for an extra crunch.
4. Chill or Enjoy Immediately:
If you have time, let the salad chill in the fridge for 20-30 minutes to let the flavors meld together. If you’re ready to eat, serve it immediately! This dish is perfect as a light main course or a delicious side dish.
Enjoy your vibrant and tasty Easy Thai Chicken Salad with Creamy Peanut Dressing!
Frequently Asked Questions
Can I Use Leftover Rotisserie Chicken?
Absolutely! Leftover rotisserie chicken is perfect for this salad. Just shred or chop it, and you’ll save time on cooking. It adds great flavor too!
How Long Can I Store Leftovers?
You can store leftover salad in an airtight container in the fridge for up to 3 days. However, the salad may become slightly soggy due to the dressing. It’s best to add the dressing just before serving if you plan on storing it.
Is There a Nut-Free Alternative for the Dressing?
Yes! If you have a nut allergy, you can use sunflower seed butter instead of peanut butter for the dressing. It will give you a similar creamy texture without the nuts.
Can I Make This Salad Ahead of Time?
Definitely! You can prepare the salad ingredients and the dressing separately, then combine them right before serving for the freshest taste. This way, you can enjoy your salad at its best!
