Description
Thai Chicken Salad with Peanut Dressing is a fresh, crunchy, and flavorful Thai-inspired salad featuring tender grilled chicken, vibrant vegetables like cabbage, carrots, cucumber, and bell pepper, enhanced with fresh herbs and a creamy, zesty peanut-lime dressing. It’s perfect for a light, satisfying lunch or dinner that balances protein, crunch, and bold flavors.
Ingredients
For the Chicken
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- 1 teaspoon honey
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
For the Salad
- 4 cups shredded cabbage
- 2 cups shredded carrots
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 small red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2 green onions, sliced
- 1/4 cup roasted peanuts, roughly chopped
For the Peanut Dressing
- 1/3 cup creamy peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2–4 tablespoons warm water
- 1/2 teaspoon chili flakes or sriracha (optional)
Instructions
- Prepare the marinade: In a bowl, combine olive oil, soy sauce, lime juice, minced garlic, honey, ground ginger, and black pepper to create a flavorful marinade for the chicken.
- Marinate the chicken: Coat the chicken breasts evenly with the marinade and let them sit for 15–20 minutes to absorb the flavors.
- Cook the chicken: Grill or pan-cook the marinated chicken over medium-high heat for 5–7 minutes per side, ensuring it is cooked through and has a nice golden exterior.
- Rest and slice the chicken: Remove the chicken from heat and let it rest for 5 minutes before slicing thinly to retain juices and tenderness.
- Prepare the salad base: In a large bowl, combine shredded cabbage, shredded carrots, thinly sliced cucumber, red bell pepper, red onion, chopped cilantro, mint, and sliced green onions for a crisp, refreshing mix.
- Make the peanut dressing: In a separate bowl, whisk together creamy peanut butter, fresh lime juice, soy sauce, honey, sesame oil, grated ginger, and minced garlic.
- Adjust dressing consistency: Gradually add warm water, 2 to 4 tablespoons, whisking until the dressing is smooth and pourable for easy tossing.
- Add spice: Stir in chili flakes or sriracha to the dressing if a spicy kick is desired.
- Toss the salad: Pour the peanut dressing over the salad mixture and toss well to evenly coat all vegetables with the creamy dressing.
- Assemble and serve: Top the dressed salad with the sliced grilled chicken and sprinkle with roughly chopped roasted peanuts for added texture and flavor. Serve immediately for optimal freshness.
Notes
- Add mango or pineapple for a sweet tropical touch that complements the spicy peanut dressing.
- Use shredded rotisserie chicken as a shortcut to save cooking time.
- Include edamame in the salad for an extra boost of protein and texture.
- Replace half of the peanut butter with Greek yogurt to create a lighter, tangier dressing.
- Add cooked rice noodles to transform the salad into a more substantial and filling meal.
- Substitute tamari for soy sauce to make this recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Grilling
- Cuisine: Thai-Inspired
