Thai Peanut Chicken Salad

This Thai Peanut Chicken Salad recipe is loaded with crunchy veggies, tender chicken, and a delicious peanut butter salad dressing. It’s simple, healthy, and full of bold Asian flavors that make it the best choice for an easy dinner.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Gluten-free, Main Course, Salad

Cuisine Asian

Servings people

Calories 304 kcal

Equipment

Ingredients

For the peanut butter dressing

5 tablespoons peanut butter creamy
3 tablespoons water
2 tablespoons soy sauce gluten-free
2 tablespoons lime juice freshly squeezed, juice of half of a large lime
1 tablespoon honey
½ teaspoon sesame oil
1 teaspoon fresh ginger grated or minced
1 clove garlic pressed
Salt & pepper to taste

For the Thai chicken salad

1 bag Asian chopped salad mix or coleslaw mix
¼ cup green onion chopped
3 cups shredded chicken see note below
1 small handful fresh basil
½ cup peanuts chopped

Instructions

Prepare the dressing first so it can rest while you're mixing the salad. Add peanut butter, water, soy sauce, lime juice, and honey to a medium bowl. Whisk salad dressing ingredients together so the peanut butter loosens up like a salad dressing. Add sesame oil, ginger, and garlic and mix well. Taste and add salt and/or pepper as desired. Set aside.
Add Asian cabbage mix and green onions to a large bowl and toss together. Add the chicken and fresh basil and toss until evenly distributed.
Pour the dressing over the salad and mix well so that the salad is evenly coated. Add the chopped peanuts to the top of the salad and serve.

Notes

For the chicken:

If using canned chicken, use three large cans, drained and shredded with a fork.
If using rotisserie chicken, use three cups of shredded chicken.
If using raw chicken breasts or thighs, start with 2 pounds of chicken, cook to 165ºF using your desired method, then shred and measure three cups.

Nutrition

Keyword chicken, garlic, ginger, honey, peanut butter, soy sauce

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