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Crunchy Thai Chicken Salad with Creamy Peanut Dressing

A mound of fresh thai chicken salad featuring shredded chicken, carrots, cabbage, and red peppers, topped with chopped peanuts.
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Make this fresh, crunchy Thai Chicken Salad featuring tender chicken and a homemade creamy peanut dressing. It is a quick, flavorful meal perfect for healthy lunches or light dinners.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 4 cups chopped romaine lettuce
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1/2 cup roasted peanuts, roughly chopped
  • 1/4 cup mandarin oranges, drained (optional)
  • For the Peanut Dressing:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (or to taste)

Instructions

  1. Prepare the peanut dressing: In a small bowl, whisk together the peanut butter, warm water, rice vinegar, soy sauce, honey, lime juice, ginger, garlic, sesame oil, and red pepper flakes until smooth. Add more warm water, one teaspoon at a time, if you need a thinner consistency.
  2. Prepare the chicken: If you are not using pre-cooked chicken, cook 1 pound of chicken breast until done, then shred it.
  3. Assemble the salad base: In a large bowl, combine the romaine lettuce, cabbage, carrots, bell pepper, cilantro, and green onions.
  4. Add the chicken and optional mandarin oranges to the vegetable mix.
  5. Pour about half of the peanut dressing over the salad ingredients. Toss gently to coat everything evenly. Add more dressing as needed to reach your preferred level of coating.
  6. Divide the salad among serving bowls. Sprinkle the chopped roasted peanuts over the top of each serving. Serve immediately.

Notes

  • For a quick preparation, use rotisserie chicken for the shredded chicken component.
  • You can substitute broccoli slaw mix for some of the cabbage and carrots to increase crunch.
  • To make this a CPK Copycat Salad, ensure you chop all vegetables finely.
  • If you prefer a tangier dressing, increase the lime juice slightly.

Nutrition

Find it online: https://delishcraze.com/thai-chicken-salad-recipe-quick-crunchy/