Easy Thai Chicken Salad with Peanut Dressing
A vibrant and satisfying dish bursting with flavors, featuring cooked chicken, crunchy vegetables, and a creamy peanut dressing. Perfect for lunch or dinner.
Ingredients
For the Base
- 2 cups cooked, shredded chicken rotisserie chicken works well
- 1 cup shredded carrots
- 1 medium red bell pepper, thinly sliced
- 1 medium cucumber, thinly sliced
- 1 cup red cabbage, shredded
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro optional
For the Sauce
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons sriracha or to taste (optional)
To Serve
- to taste lime wedges
- to taste chopped peanuts for garnish
Instructions
Preparation
- Start by shredding the cooked chicken and chopping all the vegetables. Place them in a large mixing bowl.
Making the Dressing
- In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, and sriracha until smooth.
Combining Ingredients
- Pour the dressing over the chicken and vegetables, mixing gently until everything is evenly coated.
Serving
- Plate the salad on individual dishes and garnish with lime wedges and chopped peanuts. Serve immediately for the best flavor.
Notes
You can prepare the chicken and chop the vegetables a day in advance. The salad can be stored in the fridge for up to three days but is best when fresh. If serving warm, gently reheat the chicken before adding it to the salad.