Thai peanut chicken salad is bold, crunchy, and bursting with flavor. That creamy peanut dressing ties everything together with just the right amount of spice and sweetness. It’s one of those salads that feels like a full-on meal and leaves you totally satisfied.
Ingredients List
– 2 boneless, skinless chicken breasts
– 1 cup shredded red cabbage
– 1 cup shredded carrots
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1/4 cup chopped fresh cilantro
– 1/4 cup roasted peanuts, chopped
– Juice of 1 lime
– Salt and pepper to taste
**For the Peanut Dressing:**
– 1/4 cup creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1 teaspoon sesame oil
– 1 garlic clove, minced
– Water to thin as needed
Step-by-Step Instructions
Step 1: Grill the Chicken
Season the chicken breasts with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6 minutes on each side or until fully cooked and juices run clear. Remove from heat and let it rest before slicing into strips.
Step 2: Prepare the Vegetables
In a large bowl, combine the shredded red cabbage, carrots, and bell peppers. Add the chopped cilantro and toss everything together.
Step 3: Make the Peanut Dressing
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and minced garlic. Add water one tablespoon at a time until the dressing reaches your desired consistency.
Step 4: Assemble the Salad
Arrange the grilled chicken strips over the mixed vegetables. Drizzle with peanut dressing and sprinkle with chopped roasted peanuts. Squeeze fresh lime juice over the top for added flavor.
Step 5: Serve
Serve the salad immediately with lime wedges on the side and chopsticks for an authentic touch.
Ways to Improve It
1. Add crunchy wonton strips for extra texture.
2. Incorporate fresh mango slices for a sweet contrast.
3. Use toasted sesame seeds as garnish for added flavor.
4. Marinate the chicken in a mixture of soy sauce and ginger before grilling for enhanced taste.
5. Top with sliced avocado for creaminess.
Side Dishes to Serve With This Meal
This Thai peanut chicken salad pairs well with steamed jasmine rice or coconut rice for a complete meal. For a light accompaniment, serve with vegetable spring rolls or a simple cucumber salad dressed in rice vinegar and sesame oil.
Substitutions
1. Substitute almond butter for peanut butter if you have a peanut allergy.
2. Use tamari instead of soy sauce to make it gluten-free.
3. Replace honey with maple syrup or agave nectar to make it vegan.
4. Swap chicken with grilled tofu or shrimp for a different protein option.
Recipe Variations
1. Make it spicy by adding sriracha or chili flakes to the peanut dressing.
2. Incorporate spiralized zucchini or cucumber noodles for a low-carb version.
3. Add edamame beans for extra protein and texture.
4. Use napa cabbage instead of red cabbage for a milder flavor.
5. Top with fried shallots for an added crunch and depth of flavor.
