Description
This vibrant Thai Chicken Salad combines shredded chicken with crunchy Napa cabbage, kale, and fresh vegetables, all tossed in a creamy, tangy peanut dressing with a touch of spice. Ready in just 15 minutes, it’s a perfect light yet flavorful dish suitable for a quick lunch or dinner.
Ingredients
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/3 cup coconut aminos
- 3 tablespoons fresh lime juice (plus 1 more tablespoon to thin dressing if needed)
- 2 tablespoons honey (or your favorite sweetener)
- 2 tablespoons sesame oil
- 1.5 tablespoons freshly grated ginger root
- 1 clove garlic, minced
- 1/2 teaspoon cayenne pepper (add more to taste)
For the Salad
- 2 chicken breasts, shredded (about 4 cups)
- 1 head Napa cabbage, chopped (about 8 cups; substitute green cabbage or Romaine lettuce if preferred)
- 2 cups chopped kale (optional)
- 2 carrots, grated (about 1.5 cups)
- 1 small red bell pepper, chopped
- 1 green onion, thinly sliced on the bias
- 1/2 cup dry roasted peanuts
- 1/2 cup chopped fresh cilantro
Instructions
- Prepare the Peanut Dressing: In a medium bowl, combine the peanut butter, coconut aminos, lime juice, honey, sesame oil, freshly grated ginger, minced garlic, and cayenne pepper. Whisk everything together thoroughly to create a smooth dressing. Taste test and adjust seasoning with salt or additional lime juice for acidity and thinning if desired. Optionally, add a little water to achieve your preferred consistency. Set aside.
- Prepare the Salad Ingredients: Chop the Napa cabbage and kale (if using), grate the carrots, chop the red bell pepper, and thinly slice the green onion. Shred the cooked chicken breasts into bite-sized pieces. Combine all these salad ingredients in a large mixing bowl along with the dry roasted peanuts and chopped fresh cilantro.
- Toss the Salad with Dressing: Add half of the prepared peanut dressing to the bowl with the salad ingredients. Toss thoroughly to evenly coat everything in the dressing. Add more dressing as needed based on your taste and desired dressing coverage. For the best crunchy texture, serve the salad immediately after tossing. Enjoy this fresh and zesty Thai Chicken Salad!
Notes
- Coconut aminos is a soy sauce substitute that brings a slightly sweet and salty flavor.
- You can substitute green cabbage or Romaine lettuce for Napa cabbage depending on texture preferences.
- Adjust cayenne pepper to vary the spiciness level to your liking.
- Kale is optional but adds a nice nutritious boost and texture contrast.
- For a thinner dressing, add up to 1 tablespoon more lime juice or a bit of water.
- This salad is best served immediately to retain the crunch of the fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
