Thai Chicken Salad

Why You’ll Love This Recipe

This Thai Chicken Salad is not only delicious but also incredibly versatile. It combines a variety of textures and flavors, from the crunchy cabbage and peanuts to the creamy and slightly spicy peanut dressing. It’s a great option for a light lunch or dinner, and it’s easily customizable to suit your spice tolerance. Plus, it’s low carb and high in protein, making it both a healthy and filling meal.

Ingredients

Salad Fixings:

• 1 (8-ounce) package raw coleslaw mix

• 3 cups shredded cooked chicken

• 5 scallions, thinly sliced

• 1 red bell pepper, very thinly sliced

• 1 jalapeño, very thinly sliced or diced

• ½ cup roasted peanuts, roughly chopped

Peanut Dressing:

• ½ cup creamy peanut butter

• ¼ cup toasted sesame oil

• ¼ cup rice vinegar

• ¼ cup water

• 1 tablespoon sriracha

• 1 teaspoon table salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep the ingredients: Add all salad fixings to a large bowl.

2. Make the dressing: In a microwave-safe bowl, add the peanut butter, sesame oil, rice vinegar, water, sriracha, and salt. Microwave until the peanut butter is softened, about 15 seconds. Whisk everything together until smooth.

3. Toss the salad: Pour the dressing over the salad ingredients and toss until evenly coated.

4. Serve: Enjoy the salad immediately or refrigerate until ready to serve.

Servings and Timing

• Servings: 5

• Prep time: 20 minutes

Variations

• Make it spicier: Add more jalapeño or substitute with serrano peppers.

• Add more crunch: Incorporate shredded carrots or snap peas for extra texture.

• Vegetarian version: Replace the chicken with tofu or chickpeas.

Storage/Reheating

This salad is best served fresh, but you can store it in the refrigerator for up to one day. Be sure to toss the salad again before serving, as the dressing may separate.

FAQs

How can I make this salad spicier?

To increase the heat, use more jalapeño or replace it with serrano peppers. You can also add extra sriracha to the dressing.

Can I use pre-cooked chicken for this recipe?

Yes, shredded rotisserie chicken works great in this salad. Just make sure to drain any excess juices to keep the salad from becoming watery.

Can I make the dressing ahead of time?

Yes, you can prepare the dressing ahead of time and store it in an airtight container in the refrigerator for up to a week.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, but be sure to check the ingredients in your peanut butter and sriracha to ensure they don’t contain any gluten.

How can I make the salad more filling?

You can add more protein, like grilled shrimp or beef, to make this salad a more substantial meal.

Can I use regular sesame oil instead of toasted sesame oil?

For the best flavor, use toasted sesame oil. Regular sesame oil has a more neutral taste and will not give the salad the same depth of flavor.

Can I prepare the salad in advance?

While the salad can be prepped ahead of time, it’s best to add the dressing just before serving to prevent the ingredients from getting soggy.

How long will the salad last in the fridge?

The salad will stay fresh for about a day, but the dressing may separate, so be sure to toss it again before serving.

Can I substitute the coleslaw mix with something else?

Yes, you can substitute the coleslaw mix with a mix of shredded cabbage and carrots or any crunchy leafy greens you prefer.

Is this salad keto-friendly?

Yes, this salad is low-carb and keto-friendly, especially if you limit the amount of peanuts in the dressing.

Conclusion

This Thai Chicken Salad is an easy, flavorful, and healthy meal that's perfect for any time of day. The combination of fresh vegetables, savory chicken, and creamy peanut dressing makes for a refreshing yet satisfying dish. Whether you’re meal prepping or looking for a light lunch, this salad will surely become a favorite in your recipe rotation.

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Thai Chicken Salad

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This Thai Chicken Salad is a fresh, flavorful, and healthy meal that's perfect for a light lunch or dinner. Packed with shredded chicken, crunchy vegetables, and a rich, creamy peanut dressing, it offers the perfect balance of spice, crunch, and creaminess. Easily customizable to your spice preference, this low-carb, high-protein dish is ideal for anyone looking for a satisfying and nutritious salad.

• Author: Janet
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 5 servings
• Category: Salad, Main Course
• Method: No-Cook
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Salad Fixings:

1 (8-ounce) package raw coleslaw mix

3 cups shredded cooked chicken

5 scallions, thinly sliced

1 red bell pepper, very thinly sliced

1 jalapeño, very thinly sliced or diced

½ cup roasted peanuts, roughly chopped

Peanut Dressing:

½ cup creamy peanut butter

¼ cup toasted sesame oil

¼ cup rice vinegar

¼ cup water

1 tablespoon sriracha

1 teaspoon table salt

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Instructions

• Prep the Ingredients: Add all salad fixings to a large bowl.

• Make the Dressing: In a microwave-safe bowl, combine peanut butter, sesame oil, rice vinegar, water, sriracha, and salt. Microwave for about 15 seconds until peanut butter softens. Whisk until smooth.

• Toss the Salad: Pour the dressing over the salad ingredients and toss until evenly coated.

• Serve: Enjoy immediately or refrigerate until ready to serve.

Notes

• This salad is best served fresh, but you can store leftovers in the fridge for up to one day. Be sure to toss again before serving as the dressing may separate.

• Adjust the spice level by adding more jalapeño or sriracha.

• For a vegetarian version, substitute the chicken with tofu or chickpeas.

• To make it crunchier, add shredded carrots or snap peas.