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Crunchy Thai Chicken Salad with Homemade Peanut Dressing

A close-up, vibrant bowl of thai chicken salad featuring shredded chicken, carrots, cabbage, and topped with crushed peanuts.
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Make this fresh, crunchy Thai Chicken Salad featuring shredded chicken, crisp vegetables, and a rich, homemade peanut dressing. This recipe is great for a light lunch or meal prepping.

Ingredients

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  • 1 lb cooked chicken breast, shredded
  • 4 cups shredded Napa cabbage
  • 2 cups shredded red cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped green onions
  • 1/4 cup chopped peanuts, for topping
  • 2 tablespoons crispy fried wonton strips (optional)
  • For the Peanut Dressing:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sriracha or chili garlic sauce (adjust to taste)

Instructions

  1. Prepare the dressing: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha until smooth. Add more water, one teaspoon at a time, if the dressing is too thick. Set aside.
  2. In a large bowl, combine the shredded Napa cabbage, red cabbage, julienned carrot, sliced red bell pepper, cilantro, mint, and green onions.
  3. Add the shredded cooked chicken to the vegetable mixture.
  4. Pour about half of the peanut dressing over the salad mixture. Toss gently until all ingredients are lightly coated. Add more dressing as needed to reach your desired level of sauciness.
  5. Divide the salad into serving bowls. Top each serving with chopped peanuts and crispy wonton strips, if using. Serve immediately or store for meal prep.

Notes

  • For meal prepping, store the dressing separately from the salad components to keep the vegetables crisp. Combine just before serving.
  • If you do not have cooked chicken, you can quickly poach chicken breasts in simmering water for 12-15 minutes until cooked through, then shred.
  • For a tangier flavor profile, reduce the honey by half and add 1 teaspoon of fresh lime juice to the dressing.

Nutrition

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