Thai Chicken Salad is a vibrant, flavor-packed dish that brings the freshness of Thai cuisine right to your table. This easy Thai salad recipe features tender grilled chicken, crisp vegetables, and an irresistible peanut dressing that ties all the elements together beautifully.
Ingredients
Scale:
2 cups cooked chicken breast, shredded or diced
4 cups mixed salad greens (such as romaine, spinach, and arugula)
1 cup red cabbage, thinly sliced
1 cup carrots, grated or julienned
1 cup bell peppers (red, yellow, or green), sliced
1/2 cup cucumber, diced
1/4 cup fresh cilantro, chopped
1/4 cup green onions, sliced
1/4 cup creamy peanut butter
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon lime juice
1-2 tablespoons water (to thin, if necessary)
Instructions
Prepare the chicken: If not already cooked, grill or bake the chicken breast at 375°F (190°C) for 20-25 minutes or until fully cooked, ensuring the internal temperature reaches 165°F (74°C). Once cooked, let it cool for a few minutes, then shred or dice it into bite-sized pieces.
Wash and prepare the vegetables: Rinse the salad greens, red cabbage, carrots, bell peppers, cucumber, cilantro, and green onions under cold water. Pat them dry to prevent excess moisture.
Assemble the salad: In a large bowl, combine the mixed salad greens, red cabbage, grated carrots, sliced bell peppers, diced cucumber, shredded chicken, chopped cilantro, and sliced green onions. Toss gently to mix all ingredients evenly.
Make the peanut dressing: In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, lime juice, and water until smooth.
Dress the salad: Pour the peanut dressing over the salad just before serving. Toss well to ensure all ingredients are coated evenly with the dressing.
Serve: Plate the salad in individual bowls or on a large serving platter. Enjoy your Thai Chicken Salad fresh, or store it in airtight containers for meal prep!
