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Crunchy Thai Chicken Salad with Creamy Peanut Dressing

A vibrant bowl of amazing thai chicken salad topped with shredded chicken, peanut dressing, crispy noodles, and colorful vegetables.
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Make this vibrant Thai Chicken Salad featuring tender shredded chicken, crisp vegetables, and an addictive homemade peanut dressing. It is a fresh, healthy meal perfect for lunch or a light dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 4 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup shelled edamame, cooked
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped roasted peanuts, for garnish
  • 2 tablespoons crispy chow mein noodles or toasted wonton strips, for garnish
  • For the Creamy Peanut Dressing:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prepare the Peanut Dressing: In a medium bowl, whisk together the peanut butter, warm water, rice vinegar, soy sauce, honey, lime juice, ginger, garlic, sesame oil, and red pepper flakes until completely smooth and creamy. Add more water, one teaspoon at a time, if you need a thinner consistency. Set aside.
  2. Prepare the Chicken: If you have leftover cooked chicken, shred it. If cooking fresh, bake or poach chicken breasts until done, let cool slightly, and shred.
  3. Assemble the Salad Base: In a large bowl, combine the chopped romaine lettuce, red cabbage, julienned carrot, sliced red bell pepper, and shelled edamame.
  4. Combine: Add the shredded chicken to the vegetable mixture.
  5. Dress the Salad: Pour about half of the peanut dressing over the salad ingredients. Toss gently until everything is lightly coated. Add more dressing as needed to reach your desired level of coating.
  6. Finish and Serve: Gently fold in the fresh cilantro and mint. Divide the salad among serving plates. Garnish each serving with chopped roasted peanuts and crispy chow mein noodles or wonton strips. Serve immediately.

Notes

  • For meal prep, store the dressing separately from the salad components to maintain maximum crunch. Dress just before eating.
  • If you are following a specific diet plan, consider substituting ingredients. For example, use tamari instead of soy sauce for a gluten-free option, or use maple syrup if you are avoiding honey. This recipe is a great alternative to standard meal delivery companies offerings.
  • To make this recipe ahead of time, you can prepare the chicken and the dressing up to three days in advance.

Nutrition

Find it online: https://www.unfoldrecipes.com/thai-chicken-salad-recipe-peanut-dressing/