Thai Chicken Salad
A colorful and quick salad with crunchy vegetables, savory shredded chicken, and a rich peanut-lime dressing, perfect for a light meal.
Ingredients
Salad Ingredients
- 2 cups cooked chicken, shredded rotisserie or leftover roasted chicken works great
- 4 cups mixed salad greens baby spinach, arugula, or a spring mix
- 1 cup red cabbage, shredded adds color and crunch
- 1 cup carrots, shredded use a peeler or box grater
- 1 each red bell pepper, sliced thin
- 1/2 cup cucumbers, sliced seeded cucumber if you prefer less moisture
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped optional if you’re not a fan
- 1/4 cup peanuts, chopped substitute toasted cashews for a different flavor
Peanut Lime Dressing
- 1/4 cup peanut butter smooth is easiest to whisk
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons lime juice fresh is best
- 1 tablespoon honey or maple syrup use maple to keep it vegan
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced or 1/4 teaspoon ground ginger in a pinch
Instructions
Make the Dressing
- In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, minced garlic, and minced ginger until smooth. If the dressing is thick, add a little warm water, 1 teaspoon at a time, until it reaches a pourable consistency.
Prep the Vegetables
- In a large bowl, combine the mixed salad greens, shredded red cabbage, shredded carrots, sliced red bell pepper, sliced cucumbers, chopped green onions, and chopped cilantro. Toss to distribute evenly.
Add Protein and Crunch
- Fold the shredded chicken and chopped peanuts into the vegetable mixture so everything is well distributed.
Dress and Toss
- Drizzle the dressing over the salad and toss gently until the leaves are evenly coated. Start with half the dressing and add more to taste.
Serve or Store
- Serve immediately for the crispest texture. If saving for later, store the dressing separately and toss just before eating.
Notes
If you want a spicier dressing, add 1/2 teaspoon chili-garlic sauce or a pinch of red pepper flakes. For a lighter dressing, whisk in 1–2 tablespoons warm water to thin the peanut butter.