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Thai Chicken Salad

A vibrant Thai Chicken Salad with bold flavors and crunchy veggies, perfect for a quick dinner or festive gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 cups cooked chicken, shredded or chopped leftover roast chicken or rotisserie works great
  • 6 cups mixed greens swap spinach with kale for a stronger flavor
  • 1 cup shredded carrots
  • 1 each red bell pepper, thinly sliced
  • 1 each cucumber, seeded and julienned
  • 1/2 cup fresh cilantro leaves, roughly chopped or basil for a different lift
  • 1/4 cup sliced green onions
  • 1/3 cup roasted peanuts, chopped for more crunch, toast them lightly
  • 1 tablespoon sesame seeds optional
Dressing Ingredients
  • 1/4 cup creamy peanut butter swap for almond butter to change the note
  • 3 tablespoons lime juice (about 1 large lime)
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon fish sauce skip for a vegetarian twist
  • 1 tablespoon honey or brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 to 3 tablespoons warm water to thin
  • a pinch red pepper flakes or sriracha to taste

Method
 

Preparation
  1. Prepare the chicken: If using raw chicken, season lightly with salt and pepper and pan-sear or grill over medium-high heat for about 6 to 7 minutes per side until cooked through. Let it rest, then shred. If using rotisserie, simply chop or shred to bite-sized pieces.
  2. Whisk the dressing: In a medium bowl, combine peanut butter, lime juice, soy sauce, fish sauce, honey, garlic, and ginger. Whisk vigorously, adding warm water a tablespoon at a time until the dressing reaches a smooth, pourable consistency. Taste and adjust.
  3. Crisp the veggies: Toss mixed greens, shredded carrots, bell pepper, cucumber, cilantro, and green onions in a large bowl.
  4. Combine gently: Add the shredded chicken to the bowl with vegetables. Pour about two-thirds of the dressing over the salad and toss gently to coat.
  5. Finish with texture: Sprinkle chopped roasted peanuts and sesame seeds over the top for a nutty finish.
  6. Serve immediately: The salad is best enjoyed right away so the peanuts stay crunchy and the greens remain crisp.

Notes

Keep this salad light and bright if you plan for dessert afterward. It’s also a great quick dinner idea for minimal cleanup.