Thai Chicken Salad

Name: Thai Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken breasts; 2 cups finely shredded red cabbage; 1 cup grated carrots; 1 medium English cucumber, thinly sliced; ½ cup chopped fresh cilantro; ¼ cup crushed peanuts; ¼ cup creamy peanut butter; 2 tbsp low-sodium soy sauce; 2 tbsp freshly squeezed lime juice; 1 tbsp honey or maple syrup; 1 tsp sriracha sauce (adjust to taste)

By Alicia Newsom

March 27, 2025

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The moment you take a bite of this Thai chicken salad, your taste buds will be dancing like kids at a birthday party. Imagine juicy chicken tossed with crunchy veggies and a zesty peanut dressing that’s so good it might just make you weep tears of joy. This dish is not just food; it’s an experience that brings a burst of flavor in every mouthful.

Remember the first time you tried a new dish that changed your culinary world? For me, it was this Thai chicken salad during a summer BBQ where everyone fought over the last serving. I knew then that I had stumbled upon something spectacular—an ideal blend of sweet, spicy, and everything nice Whether it’s for lunch or dinner, this vibrant dish is the perfect companion for any occasion.

Why You'll Love This Recipe

This Thai chicken salad is incredibly easy to whip up in under 30 minutes
The combination of fresh ingredients creates a flavor explosion in every bite
Its colorful presentation makes it visually appealing on any table setting
Perfect for meal prep or as a light dinner on warm nights

My friends were blown away when they tasted this vibrant dish at our last dinner party—it disappeared faster than my resolve to eat healthy

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Boneless Skinless Chicken Breasts: Aim for 1-2 pounds; grilling gives them unbeatable flavor and tenderness.
Red Cabbage: Shredded finely for crunch; its color adds beautiful contrast to your salad.
Carrots: Use grated carrots for sweetness; they add texture and vibrancy.
Cucumber: Sliced thinly to provide coolness; choose an English cucumber for less bitterness.
Fresh Cilantro: Chopped leaves bring freshness; don’t skip this herb—it’s essential
Peanuts: Crushed for added crunch; they elevate the flavor profile significantly.

For the Dressing:

Peanut Butter: Opt for creamy peanut butter for smooth blending; it’s the heart of the sauce.
Soy Sauce: Use low-sodium soy sauce for balance; avoid overpowering saltiness.
Lime Juice: Freshly squeezed lime juice enhances tanginess; always go fresh over bottled.
Honey or Maple Syrup: Sweetens the dressing naturally; adjust based on your preference.
Sriracha Sauce: Add heat according to taste; spice lovers can load it up

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Chicken: Start by preheating your grill or skillet over medium-high heat. Season the chicken breasts with salt and pepper before cooking until they’re golden brown and juicy—about 6-7 minutes per side.

Prepare the Veggies: While waiting for the chicken to cook, shred the red cabbage and grate the carrots. Slice the cucumber thinly, trying not to cry from onion fumes if you’ve accidentally made your way into a nearby onion patch

Make the Dressing: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey (or maple syrup), and sriracha until smooth. Taste it—if you’re not licking the bowl clean afterward, you’ve done something wrong

Toss Everything Together: Once the chicken has rested (to keep it juicy), slice it into strips. In a large bowl combine all vegetables along with sliced chicken and pour over that dreamy dressing. Toss gently until everything is coated delightfully.

Add Toppings: Lastly, sprinkle crushed peanuts and chopped cilantro generously on top. This step is crucial as it gives your salad that professional touch—it’ll look like something out of a fancy restaurant menu

Now grab some plates (or bowls), serve generous helpings of your stunning creation, and get ready for compliments from anyone who dares take a bite

Enjoy every mouthful like you’re savoring life itself because let’s face it—a good meal makes everything better

You Must Know

This vibrant Thai chicken salad is not just a feast for the eyes; it’s a flavor explosion in your mouth
The crunch of fresh veggies paired with tender chicken makes every bite delightful
Plus, it’s a fantastic way to use leftovers while impressing your friends

Perfecting the Cooking Process

To achieve the best results, start by marinating the chicken, then grill until juicy. While it’s cooking, chop your veggies and prepare the dressing for seamless assembly.

Serving and storing

Add Your Touch

Feel free to customize this salad by adding fruits like mango or swapping peanuts for cashews. You can also try different herbs based on personal preference for added flair.

Storing & Reheating

Store any leftover salad in an airtight container in the fridge for up to three days. For reheating, gently warm the chicken in a skillet without overcooking.

Chef's Helpful Tips

This Thai chicken salad is perfect for meal prep; make it ahead and enjoy all week
Adding fresh herbs like cilantro enhances flavor tremendously
Remember to adjust spice levels for personal taste preference; go with what makes you smile

I once made this Thai chicken salad for a picnic, and my friends devoured it within minutes They begged me for the recipe, which felt like winning a culinary Oscar.

FAQs

FAQ

How can I make this Thai chicken salad spicier?

Add more chili flakes or sriracha to your dressing for that extra kick.

Can I use cooked chicken instead of raw?

Absolutely! Just toss in shredded rotisserie chicken for quick preparation.

What vegetables work well in this salad?

Cucumber, bell peppers, and carrots add great crunch and freshness to your dish.

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