Craving a vibrant, flavorful meal that’s also good for you? This Thai Peanut Chicken Salad offers a delightful twist on classic Healthy Chicken Salad Recipes, packed with fresh ingredients and an irresistible dressing. You’ll love how easy it is to create this satisfying dish.
Key Ingredients & Substitutions:
- Cooked Chicken: Use shredded rotisserie chicken for speed, or bake/poach chicken breasts.
- Peanut Butter: Creamy natural peanut butter works best. Almond butter is a good alternative.
- Lime Juice: Freshly squeezed is key for brightness.
- Vegetables: Feel free to adjust the mix; bell peppers, edamame, or thinly sliced cucumber are great additions.
- Cilantro: Don’t skip it! Fresh herbs elevate the flavor.
Ingredients:
For the Salad:
- 3 cups cooked chicken, shredded or diced
- 1 cup red cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped peanuts, for garnish (optional)
For the Peanut Dressing:
- 1/2 cup creamy natural peanut butter
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 2-4 tablespoons water, to thin (as needed)
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 20 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Servings: 4
- Calories per serving: Approximately 450 (varies based on ingredients)
- Tools needed: Large mixing bowl, whisk, measuring cups and spoons
Step-by-Step Instructions:
1. Prepare Your Chicken and Vegetables
Shred or dice your cooked chicken into bite-sized pieces. Thinly slice the red cabbage, red bell pepper, and shred the carrots. Chop your green onions and fresh cilantro.
2. Whisk Together the Peanut Dressing
In a medium bowl, combine the peanut butter, lime juice, soy sauce, honey, sesame oil, minced garlic, and grated ginger. Whisk until smooth. Add water one tablespoon at a time until the dressing reaches your desired consistency.
3. Combine Salad Ingredients
In a large mixing bowl, add the shredded chicken, red cabbage, red bell pepper, shredded carrots, green onions, and cilantro. Pour the peanut dressing over the ingredients.
4. Toss and Serve
Gently toss everything together until the chicken and vegetables are evenly coated with the dressing. Taste and adjust seasonings if needed. Serve immediately, garnished with chopped peanuts if desired, as a satisfying addition to your Healthy Chicken Salad Recipes rotation.
Variation Ideas:
- Add spiralized zucchini or cucumber for extra crunch.
- Include a sprinkle of red pepper flakes in the dressing for a touch of heat.
- Mix in some shredded broccoli slaw for more texture.
- Serve in lettuce cups for a low-carb option.
Storage Instructions:
Store any leftover Thai Peanut Chicken Salad in an airtight container in the refrigerator for up to 3-4 days. The dressing may thicken slightly, so you might need to add a splash of water or lime juice and stir before serving again. This salad is best enjoyed chilled.
Frequently Asked Questions (FAQ):
- Can I make this salad ahead of time? Yes, you can prepare the chicken and chop the vegetables in advance. Store the dressing separately and combine everything just before serving for the freshest taste.
- Is this recipe gluten-free? It can be! Use tamari instead of soy sauce to make the recipe gluten-free.
- What can I serve with Thai Peanut Chicken Salad? It’s a complete meal on its own, but also great with rice crackers, lettuce wraps, or a side of fresh fruit.
- How can I make this spicier? Add a dash of sriracha or red pepper flakes to the peanut dressing for a kick.
- Can I use frozen chicken? You can, but ensure it’s fully thawed and cooked before shredding or dicing for this Healthy Chicken Salad Recipe.
- What kind of peanut butter should I use? Natural, creamy peanut butter with no added sugar or oils works best for the dressing’s consistency and flavor.