Thai Peanut Chicken Salad

When you take a bite of this Thai Peanut Chicken Salad, imagine the delightful crunch of fresh veggies mingling with tender chicken and a creamy peanut dressing that dances on your taste buds. The aroma wafts through the air, promising a burst of flavor that’s savory, nutty, and just a hint sweet, making it impossible to resist.

This salad is more than just a meal it’s a celebration in a bowl. I remember the first time I made it for friends during a sunny backyard barbecue. They were skeptical at first who puts peanuts in salad? But one bite later, they were clamoring for seconds (and thirds). Perfect for summer gatherings or weeknight dinners, this recipe is sure to become your new go-to.

Sharing this dish always brings back memories of laughter and good conversations around the table who knew salad could spark such joy?

Essential Ingredients

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

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts adjust based on your crowd size.
• Mixed Salad Greens: A colorful mix like romaine and spinach adds freshness and crunch.
• Red Bell Pepper: Sliced thinly its sweetness balances the savory peanut sauce beautifully.
• Cucumber: Adds coolness use Persian or regular cucumbers for the best texture.
• Carrots: Shredded or julienned they bring extra color and crunch to your salad.
• Green Onions: Chopped finely they add a mild onion flavor that brightens the dish.
• Cilantro: Fresh leaves chopped they add an aromatic touch that elevates the flavors.
• Peanuts: Coarsely chopped for garnish they provide an irresistible crunch in every bite.

For the Sauce:

• Peanut Butter: Creamy or chunky choose based on your texture preference for the dressing.
• Soy Sauce: Low-sodium soy sauce helps control saltiness while enhancing flavor depth.
• Lime Juice: Freshly squeezed lime juice gives brightness to offset the richness of peanut butter.
• Honey or Maple Syrup: Use either to add sweetness adjust according to your taste preference.
• Garlic Clove: Minced finely fresh garlic gives an aromatic kick that enhances the sauce’s flavor.
• Ginger Powder or Fresh Ginger: Adds warmth and spice fresh ginger packs more punch if you have it on hand.

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

Let’s Make it together

Cook the Chicken: Start by seasoning your chicken breasts generously with salt and pepper. Heat some oil in a skillet over medium heat until shimmering but not smoking. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through your kitchen will smell irresistible.

Create the Dressing: In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, minced garlic, and ginger until smooth and creamy. It should have a perfect balance of salty and sweet Adjust flavors as desired.

Prep Your Veggies: While the chicken is cooking and your dressing is coming together, slice up those colorful veggies Thinly chop red bell pepper, cucumber, carrots, green onions, and cilantro. The more colors you include, the prettier your salad will look

Toss Everything Together: In a large mixing bowl, combine mixed greens with all those vibrant veggies you prepped. Slice your cooked chicken into strips or cubes and toss them in as well.

Add Dressing: Pour that creamy peanut dressing over your salad mixture. Gently toss everything together until every leaf and piece of veggie is coated in that delicious sauce this step should feel like giving your salad a big hug

Garnish & Serve: Finally, sprinkle coarsely chopped peanuts on top for that satisfying crunch before serving. Enjoy immediately or let it chill for about 15 minutes to allow flavors to meld even further.

This Thai Peanut Chicken Salad isn’t just food it’s an experience filled with laughter and good vibes Whether it’s midday or midnight cravings calling your name or perhaps you’re just looking to impress at gatherings this dish will never disappoint

Perfecting the Cooking Process

Start by marinating the chicken in a savory peanut sauce, then grill or pan-sear until golden brown. While the chicken cooks, prepare your salad ingredients for a seamless assembly.

Add Your Touch

Feel free to swap out veggies based on your preference think crispy cucumbers or vibrant bell peppers. You could even add some crunchy nuts for extra texture.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm the chicken while keeping the salad fresh and crisp.

I remember one summer picnic where my friend couldn’t stop raving about this salad it was gone within minutes Moments like these remind me why I love sharing recipes with loved ones.

FAQ

What can I substitute for peanut butter in this recipe?

Try almond butter or sunflower seed butter for a nut-free version without sacrificing flavor.

Can I make Thai Peanut Chicken Salad ahead of time?

Absolutely Just keep the dressing separate until serving to maintain freshness.

Is this recipe suitable for meal prep?

Yes It’s perfect for meal prep store components separately to keep everything fresh.

Print

Thai Peanut Chicken Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emma
• Total Time: 30 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Thai Peanut Chicken Salad is a vibrant and flavorful dish that combines tender chicken, crunchy vegetables, and a creamy peanut dressing. Perfect for warm weather gatherings or quick weeknight dinners, this salad is not only easy to prepare in under 30 minutes but also packed with deliciousness. With its delightful mix of textures and tastes, it promises to be a crowd-pleaser at any table.

---

Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts
• 4 cups mixed salad greens (romaine and spinach)
• 1 red bell pepper, thinly sliced
• 1 cucumber, sliced (Persian or regular)
• 1 cup shredded carrots
• 2 green onions, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/3 cup peanuts, coarsely chopped (for garnish)
• 1/3 cup creamy peanut butter
• 2 tbsp low-sodium soy sauce
• Juice of 1 lime
• 1 tbsp honey or maple syrup (adjust to taste)
• 1 garlic clove, minced
• 1 tsp ginger powder or fresh ginger

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season chicken breasts with salt and pepper. Heat oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through.
2. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey/maple syrup, garlic, and ginger until smooth.
3. While the chicken cooks, prepare the vegetables by slicing the bell pepper, cucumber, shredding the carrots, and chopping green onions and cilantro.
4. In a large mixing bowl, combine mixed greens with all prepared veggies. Slice cooked chicken into strips or cubes and add to the bowl.
5. Drizzle the creamy peanut dressing over the salad mixture; toss gently until everything is well coated.
6. Garnish with coarsely chopped peanuts before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: Approximately 1/4 of recipe (250g)
• Calories: 360
• Sugar: 6g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 26g
• Cholesterol: 70mg