What is Thai Chicken Salad? It’s a party in your mouth! If you’re anything like me and sometimes crave something vibrant, flavorful, and satisfying, then I want to make you feel good about myself. How easy is this recipe to make? Think of it as the cooler, more adventurous cousin of your classic chicken salad – way more exciting. Is there a better way to be satisfied? I remember the first time I made this; my husband, who is notoriously picky, went back for seconds. When I knew I had a winner, I waited for it. Thai Chicken Salad is packed with flavor, you’ll wonder why you haven’t made it sooner!
What is Thai Chicken Salad?
What is Thai Chicken Salad? What is a fusion dish? What are the zesty flavors of Thailand? It’s essentially shredded chicken tossed in a creamy, peanut-based dressing, loaded with crunchy, crispy onions. What’s your favorite vegetable to serve with a sprinkle of cilantro and peanuts? What is a delicious combination of sweet, savory, spicy, and tangy in one bite? The name “Thai Chicken Salad” comes from the inspiration of Thai cuisine, with its use of peanuts. How do you prepare a sauce with lime and fresh herbs? What are some great side dishes to serve at a potluck?
Why you’ll love this recipe?
Let me tell you why I am absolutely obsessed with this recipe. First and foremost, the flavor is out of this world! The combination of the creamy peanut dressing, the juicy chicken, and the crunchy vegetables is just divine. It’s sweet, savory, and tangy all at the same time. It’s a flavor explosion that will leave you wanting more. Seriously, what I love most about this is how incredibly easy it is to make. It literally takes less than 30 minutes from start to finish. This is a lifesaver on busy weeknights when I don’t have a lot of time to cook. Plus, the ingredients are relatively inexpensive, so it’s a budget-friendly meal option. I actually made it once when I thought I had no food in the house and was surprised by how many of the ingredients I had on hand already!
What’s more, this recipe is SO versatile. You can serve it on lettuce wraps for a light and healthy lunch, in sandwiches for a quick and easy dinner, or even as a side dish at a barbecue. It’s also a great way to use up leftover chicken. I often roast a whole chicken on Sunday and then use the leftovers to make this salad during the week. It’s a fun change-up from your classic chicken salad, and honestly, the family never complains when it’s on the menu. If you love this type of salad you should also try my Mediterranean Quinoa Salad: WhatBoth are bursting with flavor and great for lunch or dinner!
How do I make Thai Chicken Salad?
Quick Overview
How do I make Thai Chicken Salad? What is the best way to make peanut dressing? What is the best rotisserie chicken recipe? What’s your favorite way to toss veggies together? No fancy techniques or complicated steps required. Trust me, if I can do it, you can!
Ingredients
For the Salad:
* 2 cups cooked chicken, shredded (about 1 pound) * 1/2 cup chopped carrots * 1/4 cup red onion chopped. What are some good ways to cut green onions and cilantro into small pieces? (optional, for garnish) (
For the Dressing:
* 1/4 cup peanut butter (I prefer creamy, but crunchy works too! ) * 2 tablespoons rice vinegar * 1 tablespoon soy sauce (or tamari for gluten-free) Honey or maple syrup * 1 tablespoon lime juice * 2 tablespoons sesame oil* 1 teaspoon grated ginger * 3 tablespoon saffron powder * 4 teaspoons lemon juice * 1/2 teaspoon garlic powder * 1/4 teaspoon red pepper flakes (optional, for a little heat) To thin the dressing, add 2 tablespoons water, to thin it out.
What are the steps and
Step 1: Prepare the Dressing
In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey (or maple syrup), lime juice, sesame oil, ginger, garlic powder, and red pepper flakes (if using). The key here is to make sure everything is really well combined. I always do this first so the flavors have a chance to meld while I prep the other ingredients.
Step 2: Thin the Dressing
Add water, one tablespoon at a time, until the dressing reaches your desired consistency. You want it to be creamy and pourable, but not too thin. I usually end up using about 3 tablespoons of water. This part is key, so don’t skip it!
Step 3: Combine the Salad Ingredients
In a large bowl, combine the shredded chicken, carrots, red bell pepper, green onions, and cilantro. Make sure your chicken is cooled down a little so it doesn’t wilt the veggies.
Step 4: Toss Everything Together
Pour the dressing over the chicken and vegetables and toss gently until everything is evenly coated. Be careful not to overmix, as you don’t want to break down the chicken or the veggies.
Step 5: Garnish and Serve
Sprinkle with chopped peanuts (if using) and serve immediately. You can also chill it in the refrigerator for later, but I find it tastes best when it’s freshly made. I always sneak a little taste at this point, just to make sure it’s perfect!
What to Serve It With
This Thai Chicken Salad is so versatile, you can serve it in so many different ways. For a light and healthy lunch, try serving it on lettuce wraps. Just spoon the salad into large lettuce leaves and enjoy! It’s also great as a sandwich filling. Just pile it onto your favorite bread or croissant and add some extra lettuce or sprouts. Honestly, it’s amazing on a toasted croissant.
If you’re looking for a more substantial meal, you can serve it over rice or quinoa. It’s also a delicious side dish to grilled chicken or fish. Sometimes, I even just eat it straight out of the bowl!
For a fun twist, try serving it with crispy wonton wrappers or spring roll wrappers. It’s a great appetizer for parties or gatherings.
My family also loves it with a side of fruit salad. The sweetness of the fruit complements the savory flavors of the salad perfectly. On the other hand, if you are going for a full on Thai experience, then try serving with a nice spicy Tom Yum soup!
Top Tips for Perfecting Your Thai Chicken Salad
Okay, so I’ve made this Thai Chicken Salad countless times, and I’ve learned a few tricks along the way. First, make sure to use good quality peanut butter. I prefer creamy peanut butter, but crunchy works too. Just avoid the super sugary brands, as they can make the dressing too sweet. The same goes for the soy sauce. I usually go for low-sodium soy sauce, but you can also use tamari for a gluten-free option.
Another important tip is to not overcook the chicken. Overcooked chicken will be dry and tough, which will ruin the salad. If you’re using rotisserie chicken, make sure to remove the skin and bones before shredding it.
When chopping the vegetables, try to chop them into similar sizes. This will ensure that everything is evenly distributed throughout the salad. Also, don’t be afraid to experiment with different vegetables. I’ve added things like cucumbers, snap peas, and even edamame to this salad, and it always turns out great.
If you want to add a little extra heat, try adding a pinch of cayenne pepper or a dash of sriracha to the dressing. Just be careful not to add too much, as you don’t want to overpower the other flavors. I accidentally added too much sriracha once, and it was almost inedible!
Lastly, make sure to taste the dressing before you add it to the salad. This will allow you to adjust the flavors to your liking. If it’s too sweet, add a little more lime juice. If it’s too salty, add a little more honey. And if it’s too thick, add a little more water. The beauty of this recipe is that it’s so easy to customize to your own taste. It’s seriously hard to mess up!
What are some Storing and Reheating Tips?
This Thai Chicken Salad is best served fresh, but it can also be stored in the refrigerator for up to 3 days. Just make sure to store it in an airtight container to prevent it from drying out. I like to use glass containers, as they tend to keep the salad fresher for longer.
When reheating, you can either microwave it for a few seconds or let it come to room temperature. I usually just let it sit out for about 15-20 minutes before serving. The important thing is to not overheat it, as this will cause the chicken to dry out and the vegetables to become mushy.
I don’t recommend freezing this salad, as the dressing will separate and the vegetables will become soggy. If you do freeze it, be sure to thaw it in the refrigerator overnight and drain off any excess liquid before serving. But honestly, it’s so easy to make that I just prefer to make it fresh whenever I want it.
I’ve made the dressing up to a week in advance and kept it in the fridge, then just assembled the salad when I was ready to eat. This works great if you want a quick and easy lunch option during the week.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Thai Chicken Salad! It’s a flavorful, easy, and versatile dish that’s perfect for any occasion. Whether you’re looking for a quick and healthy lunch, a delicious side dish, or a crowd-pleasing appetizer, this salad is sure to impress. I truly hope you give it a try, and I can’t wait to hear what you think! If you love this salad, you should also check out my other salad recipes, like my Mediterranean Chickpea Salad: or my Asian Noodle Salad: What are. Happy cooking, friends!
Thai Chicken Salad
Ingredients
Main Ingredients
- 1 lb Chicken breast Grilled or cooked
- 2 cups Shredded carrots
- 1 cup Shredded red cabbage
- 0.5 cup Chopped cilantro
- 0.5 cup Chopped peanuts Roasted
Instructions
Preparation Steps
- Grill or cook chicken breast until fully cooked. Let cool and shred.
- Combine shredded chicken, carrots, red cabbage, and cilantro in a large bowl.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, and sesame oil.
- Pour dressing over chicken and vegetables; toss to coat.
- Garnish with chopped peanuts and serve immediately.
