Description
A vibrant and crunchy Homemade Thai Chicken Salad featuring a mix of fresh greens, shredded chicken, and a creamy peanut dressing with a perfect balance of tangy lime, savory soy, and a hint of spice from sriracha. Quick and easy to prepare in just 15 minutes, this salad is perfect for a healthy lunch or light dinner.
Ingredients
Salad
- 1 cup chopped romaine or green leaf lettuce
- 1 cup chopped kale (or 1 additional cup other lettuce)
- 1 cup chopped green cabbage
- 1 cup chopped red cabbage
- 1 bunch green onions, chopped
- ½ cup edamame
- 1 bunch cilantro, roughly chopped
- 1 carrot, grated
- 2 bell peppers (red and yellow), sliced
- 1 cup diced or shredded cooked chicken
- ½ cup wonton strips
Dressing
- ½ cup creamy peanut butter
- 2 tablespoons lime juice
- ¼ cup toasted sesame oil
- ¼ cup rice vinegar
- ⅓ cup soy sauce
- 2 tablespoons sugar (or honey)
- 1 teaspoon grated ginger (or ½ teaspoon ground ginger)
- 1-2 teaspoons sriracha (to taste)
- Splash of fish sauce (optional)
- 2-3 tablespoons water (to thin dressing as needed)
Instructions
- Prepare the salad ingredients: In a large bowl, combine the chopped romaine or green leaf lettuce, kale, green cabbage, red cabbage, chopped green onions, edamame, roughly chopped cilantro, grated carrot, sliced bell peppers, diced or shredded cooked chicken, and wonton strips. Toss gently to mix all the fresh ingredients evenly.
- Make the dressing: In a food processor or blender, combine the creamy peanut butter, lime juice, toasted sesame oil, rice vinegar, soy sauce, sugar or honey, grated ginger, sriracha, and a splash of fish sauce if using. Pulse for 20-30 seconds until the dressing is smooth and creamy. Add water one tablespoon at a time to thin the dressing to your preferred consistency.
- Toss and serve: Pour the prepared dressing over the salad just before serving. Toss gently to coat all the ingredients evenly with the flavorful peanut dressing. Serve immediately to enjoy the fresh, crisp textures and vibrant flavors of the Thai chicken salad.
Notes
- Use cooked chicken from leftover roasted or grilled chicken for convenience.
- Adjust sriracha amount according to your desired spice level.
- Wonton strips add a nice crunch but can be omitted for a gluten-free option; substitute with crispy rice noodles.
- For extra protein, add more edamame or substitute chicken with tofu for a vegetarian version.
- Make the dressing ahead and store in the fridge for up to 3 days.
- Fish sauce is optional but adds an authentic umami depth to the dressing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for cooking chicken if needed)
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
