Why Make This Recipe
Crunchy Thai Chicken Salad with Peanut Dressing is a delightful dish that combines fresh vegetables and tender chicken with a creamy, flavorful dressing. This salad is light yet satisfying, making it perfect for a quick lunch or dinner. The mix of herbs and crunchy vegetables enhances the taste and texture of the salad, while the peanut dressing adds a rich and nutty flavor. It’s a great way to enjoy a nutritious meal packed with color and crunch!
How to Make Crunchy Thai Chicken Salad with Peanut Dressing
Ingredients:
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup bell peppers (thinly sliced)
- 1 cup carrots (julienned)
- 1 cup cucumbers (diced)
- ½ cup cilantro (chopped)
- ½ cup mint (chopped)
- ½ cup unsweetened peanut butter
- ¼ cup low-sodium soy sauce
- Juice of 2 limes
- 1 tbsp honey (optional)
- Water as needed for consistency
Directions:
- Season the chicken breasts with salt and pepper.
- Heat oil in a skillet over medium-high heat. Cook the chicken for about 6 minutes on each side until fully cooked (internal temperature of 165°F). Allow the chicken to rest before slicing.
- While the chicken cools, chop the bell peppers, julienne the carrots, and dice the cucumbers.
- In a bowl, combine peanut butter, soy sauce, lime juice, honey, and water. Whisk them together until the mixture is smooth.
- Slice the cooled chicken into strips or cubes and toss it with the veggies and herbs in a large bowl.
- Drizzle the dressing over the salad mixture and toss gently to coat.
- Serve immediately or chill for later enjoyment.
How to Serve Crunchy Thai Chicken Salad with Peanut Dressing
This salad can be served right away after tossing it with the dressing. To enjoy it as a light meal, serve it in large bowls. For a more casual presentation, consider serving it on a platter family-style, allowing everyone to help themselves. This dish pairs well with rice or fresh spring rolls, making a complete meal.
How to Store Crunchy Thai Chicken Salad with Peanut Dressing
If you have leftovers, store the salad in an airtight container in the refrigerator. It is best eaten within 2-3 days. When storing, keep the dressing separate if possible to maintain the salad’s crunchiness. You can drizzle the dressing on just before serving to keep the vegetables fresh.
Tips to Make Crunchy Thai Chicken Salad with Peanut Dressing
- Ensure the chicken is cooked through by checking its internal temperature.
- Feel free to adjust the amount of peanut butter and honey according to your taste preferences.
- Adding more veggies like cabbage or snap peas can enhance the crunchiness and nutritional value.
- Always chop the herbs just before serving to keep them vibrant and fresh.
Variation
You can switch up the protein by using grilled shrimp or tofu instead of chicken. For a vegetarian version, simply omit the chicken and add more vegetables or roasted chickpeas for protein.
FAQs
1. Can I make the salad ahead of time?
Yes, you can prepare the salad components ahead of time. Just store them separately and add the dressing right before serving for the best texture.
2. Is the peanut dressing suitable for people with nut allergies?
No, this recipe contains peanut butter. If you have nut allergies, consider using sunflower seed butter or tahini as an alternative.
3. How can I make this dish spicier?
You can add chopped chili peppers or a drizzle of Sriracha sauce to the peanut dressing for an extra kick. Adjust the amount according to your spice preference.
Crunchy Thai Chicken Salad with Peanut Dressing
Equipment
- Grill or baking tray or frying pan
- Medium bowl
- Whisk
- Large bowl
Ingredients
For the Salad
- 2 _ chicken breasts
- 6 cups romaine lettuce shredded
- 2 cups red cabbage thinly sliced
- 1 cup carrots julienned
- 1 _ red bell pepper thinly sliced
- 1 _ cucumber thinly sliced
- 3 _ green onions sliced
- 0.5 cup cilantro chopped
- 0.5 cup peanuts roasted, chopped
For the Peanut Dressing
- 0.5 cup peanut butter
- 0.25 cup soy sauce
- 2 tbs rice vinegar
- 2 tbs honey
- 1 tbs sesame oil
- 1 tbs grated fresh ginger
- 1 clove minced garlic
- 2 tbs water or more, to thin
- 0.5 tsp red pepper flakes optional
Instructions
Prepare the Chicken
- Cook chicken breasts by grilling, baking, or pan-frying until fully cooked. Shred or dice the cooked chicken and set it aside to cool.
Prepare the Dressing
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Add water gradually until the dressing reaches your desired consistency.
Assemble the Salad
- In a large bowl, combine the shredded romaine lettuce, red cabbage, carrots, red bell pepper, cucumber, green onions, and chopped cilantro.
Combine and Serve
- Add the cooked chicken to the vegetables. Pour the peanut dressing over the salad and toss to coat everything evenly. Garnish with chopped peanuts and red pepper flakes, if using, before serving.