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Thai Chicken Salad with Peanut Dressing

A vibrant and flavorful salad that combines fresh vegetables with tender chicken, all drizzled in a creamy peanut dressing packed with umami and zesty notes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 2 cups mixed salad greens
  • 1 cup shredded carrots
  • 1 cup cucumber, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, chopped
  • 1/2 cup peanuts, toasted
For the Peanut Dressing
  • 1/4 cup peanut butter Use natural, unsweetened for a clean taste.
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey Consider monk fruit for a low-calorie option.
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, grated

Method
 

Preparation
  1. In a large bowl, toss together the shredded chicken, salad greens, shredded carrots, cucumber, red bell pepper, cilantro, and green onions until evenly mixed.
  2. In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until smooth and creamy.
  3. Pour the peanut dressing over the salad ingredients. Gently toss until all ingredients are coated.
  4. Top the salad with toasted peanuts for added crunch.
  5. Enjoy the salad chilled or at room temperature.

Notes

For an elegant presentation, serve in rustic bowls. Pairs well with Thai iced tea. Keep dressing separate until ready to serve to maintain freshness. Can be stored in the fridge for 2-3 days in an airtight container.