Description
This Crunchy Thai Chicken Salad with Peanut Dressing combines fresh vegetables, tender chicken, and a rich, creamy dressing that’s a perfect balance of sweet, salty, and spicy. It’s a light yet satisfying meal packed with flavor and texture.
Ingredients
2 cups napa cabbage or romaine lettuce, shredded
1 cup shredded carrots
1 cup cucumber, sliced
1 red bell pepper, sliced
4 radishes, thinly sliced
1/2 cup edamame (cooked)
1 1/2 cups shredded rotisserie chicken (or cooked shrimp)
1/4 cup chopped peanuts
Crispy wonton strips (optional)
Fresh cilantro and green onions for garnish
Peanut Dressing
1/4 cup creamy peanut butter
2 tbsp rice vinegar
1 tbsp lime juice
2 tbsp vegetable oil
1 tsp sesame oil
1 tbsp soy sauce
1 tsp honey
1 tsp sugar
1 garlic clove, minced
1 tsp fresh ginger, grated
1/4 tsp salt
1/4 tsp crushed red pepper flakes (optional for heat)
Instructions
Shred or chop the lettuce, carrots, cucumbers, and bell pepper.
Slice the radishes thinly and cook the edamame according to package instructions.
Shred the rotisserie chicken (or cook and peel shrimp).
In a blender or food processor, combine peanut butter, rice vinegar, lime juice, vegetable oil, sesame oil, soy sauce, honey, sugar, garlic, ginger, salt, and red pepper flakes. Blend until smooth. If too thick, add water to adjust consistency.
In a large bowl, toss the shredded vegetables, edamame, and protein.
Drizzle the peanut dressing over the salad and toss gently until well coated.
Garnish with chopped peanuts, crispy wonton strips (if using), cilantro, and green onions.
Serve immediately and enjoy!
Notes
For a vegetarian version, swap chicken with grilled tofu or roasted chickpeas.
To make it gluten-free, use gluten-free soy sauce and check all ingredients for hidden gluten.
You can adjust the heat by adding more or less crushed red pepper flakes.
- Prep Time: 15M
- Cook Time: 5M (for edamame and chicken/shrimp)
- Category: Salad, Main Dish
- Method: Mixing, Tossing
- Cuisine: Thai