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The Ultimate Crunchy Thai Chicken Salad with Creamy Homemade Peanut Dressing

A vibrant bowl of amazing thai chicken salad topped with crushed peanuts and fresh cilantro.
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Make this vibrant Thai Chicken Salad featuring tender chicken, crisp vegetables, and a rich, tangy homemade peanut dressing. It is a healthy, flavorful dish perfect for lunch or a light dinner.

Ingredients

Scale
  • 1 pound cooked chicken breast, shredded or diced
  • 4 cups shredded romaine lettuce
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup shelled edamame, cooked
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts, for topping
  • 2 tablespoons crispy chow mein noodles (optional, for crunch)
  • 1/4 cup sliced almonds, toasted
  • For the Peanut Dressing:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)

Instructions

  1. Prepare the Peanut Dressing: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha until smooth. Add more water, one teaspoon at a time, if you need a thinner consistency. Set aside.
  2. Prepare the Chicken: If you are not using pre-cooked chicken, cook the chicken breasts by poaching or baking, then allow them to cool slightly before shredding or dicing them.
  3. Combine Salad Base: In a large bowl, combine the shredded romaine lettuce, red cabbage, julienned carrot, sliced red bell pepper, and edamame.
  4. Dress the Salad: Pour about half of the peanut dressing over the salad mixture. Toss gently until all the vegetables and chicken are lightly coated. Add more dressing as needed to reach your desired level of coating.
  5. Assemble and Serve: Divide the salad among serving bowls. Top each serving with the shredded chicken, fresh cilantro, chopped peanuts, toasted almonds, and crispy chow mein noodles, if using. Serve immediately.

Notes

  • For meal prep, store the dressing separately from the salad ingredients to maintain maximum crunch. Toss just before eating.
  • You can substitute shredded rotisserie chicken for the cooked chicken breast to save time.
  • If you prefer a tangier dressing, increase the rice vinegar by one teaspoon.

Nutrition

Find it online: https://mdlatdmm.com/thai-chicken-salad-recipe-peanut-dressing/