Print

Thai Chicken Salad

Thai chicken salad - featured image
Print Recipe

This Thai chicken salad is a fresh, crunchy, and flavor-packed meal featuring juicy grilled chicken, crisp veggies, and a creamy, nutty peanut-lime dressing. It’s quick to prepare, perfect for meal prep, and easily adaptable for various diets.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb), thinly sliced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice (fresh is best)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon ground black pepper
  • 2 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 large carrot, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 1/2 cup cucumber, thinly sliced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh mint, roughly chopped (optional)
  • 1/3 cup roasted peanuts, roughly chopped
  • 2 green onions, sliced
  • 3 tablespoons creamy peanut butter
  • 3 tablespoons lime juice (freshly squeezed)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1–2 teaspoons sriracha or chili garlic sauce (to taste)
  • 2–3 tablespoons water (to thin dressing as needed)

Instructions

  1. In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon honey, 1 teaspoon sesame oil, minced garlic, and black pepper. Add sliced chicken breasts and toss to coat. Marinate for at least 10 minutes (up to 2 hours in the fridge).
  2. While chicken marinates, shred green and red cabbage. Slice carrot, bell pepper, and cucumber. Chop cilantro, mint, and green onions. Set aside herbs and peanuts until just before serving if prepping ahead.
  3. In a small bowl or jar, whisk together peanut butter, lime juice, soy sauce, honey, rice vinegar, sesame oil, and sriracha. Add water a little at a time until dressing is creamy and pourable. Adjust seasoning to taste.
  4. Heat a skillet or grill pan over medium-high heat and add a drizzle of oil. Cook chicken slices for 2–3 minutes per side, until golden and cooked through (internal temp 165°F). Let rest before slicing thinly.
  5. In a large mixing bowl, toss together shredded cabbages, carrot, bell pepper, cucumber, most of the cilantro and mint, and green onions. Add sliced chicken and half the peanuts. Drizzle with dressing and toss until well coated. Adjust seasoning as needed.
  6. Serve salad on plates or a platter. Sprinkle with remaining peanuts and herbs, and add an extra splash of lime juice. Serve immediately for best crunch and flavor.

Notes

For best crunch, dress the salad just before serving. Use tamari for gluten-free, and sunflower seed butter for peanut allergies. Marinate chicken for deeper flavor, and slice veggies evenly for best texture. Store undressed salad and dressing separately for up to 3 days.

Nutrition

Keywords: Thai chicken salad, healthy salad, peanut dressing, meal prep, gluten-free, low carb, summer salad, crunchy salad, easy chicken salad, Asian salad

Find it online: https://bitematrix.com/thai-chicken-salad-recipe-easy-fresh-and-crunchy-meal-idea/