Thai Peanut Chicken Salad
A colorful salad with juicy chicken, crisp veggies, and a creamy peanut dressing that’s ready in under 30 minutes—perfect for a quick, satisfying meal.
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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.
Servings: 4