Thai Peanut Chicken Salad
Crunchy and creamy, this Thai Peanut Chicken Salad is my favorite way to brighten up a busy weeknight. It’s quick, fresh, and always hits the spot!
Variations & Substitutions
Swap the chicken for cooked shrimp or even leftover turkey for a fun twist. If you’re out of romaine, try napa cabbage or a bagged coleslaw mix for extra crunch.
Not a peanut fan? Cashew or almond butter works wonders in the dressing. Add mango or pineapple for a pop of sweetness, or toss in edamame or crispy wonton strips for extra texture.
Tips & Tricks for Perfect Results
For the juiciest chicken, marinate it in a splash of soy sauce, lime juice, and a drizzle of honey before cooking—it’s a flavor booster.
Always taste your peanut dressing as you go; balance is key, so adjust the lime, sweetener, or chili to your liking.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days, but keep the dressing separate if possible to prevent sogginess. The peanut dressing will last up to a week in its own jar.
When ready to eat, toss the salad with dressing and garnish with fresh peanuts. If you need to reheat the chicken, a quick zap in the microwave (30–40 seconds) does the trick—then add it to your cold, crunchy salad for a satisfying meal.
Thai Peanut Chicken Salad
Ingredients
- 1 pound cooked chicken breast grilled, poached, or rotisserie, shredded or chopped
- 8 cups romaine lettuce chopped
- 1 cup red cabbage finely chopped
- 2 large carrots shredded
- 1 red bell pepper thinly sliced
- 1/4 cup green onions diced
- 1/3 cup peanuts roughly chopped
- 1/4 cup cilantro chopped
- 1 lime cut into wedges
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 1/4 cup rice vinegar or apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil or sesame oil
- 1 teaspoon garlic powder or 1 clove fresh garlic minced
- 2 tablespoons honey or sugar
- 1 tablespoon sriracha or chili sauce optional for heat
- Water to thin as needed
Instructions
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, olive oil, garlic, honey, and sriracha. Add water a tablespoon at a time until the dressing is smooth and pourable.
- If using raw chicken, grill or poach until cooked through (about 10 minutes), then shred or chop. If using rotisserie chicken, just chop and set aside.
- In a large bowl, combine lettuce, cabbage, carrots, bell pepper, green onions, cilantro, and half the peanuts. Add the chicken and toss everything together.
- Drizzle half the peanut dressing over the salad and toss again. Add more dressing to taste. Top with remaining peanuts and lime wedges. Serve immediately.
