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Thai Peanut Chicken Salad Recipe

Thai Peanut Chicken Salad Recipe
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★★★★★

4.9 from 24 reviews

A vibrant and flavorful Thai Peanut Chicken Salad featuring tender sautéed chicken breasts atop a crisp mix of romaine and spinach greens, fresh bell pepper, cucumber, shredded carrots, and green onions. Tossed with a creamy, tangy peanut dressing made from peanut butter, soy sauce, lime juice, honey, garlic, and ginger, and finished with a crunchy peanut garnish, this salad is perfect for a healthy, satisfying meal.

Ingredients

Scale

Chicken

  • 3 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tbsp oil (for sautéing)

Salad Greens and Vegetables

  • 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

Peanut Dressing

  • 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 grated ginger

Garnish

  • 1/3 cup peanuts, coarsely chopped

Instructions

  1. Season and Cook Chicken: Season the chicken breasts with salt and pepper to your preference. Heat oil in a skillet over medium heat. Cook the chicken breasts for about 6-7 minutes on each side or until they are golden brown and cooked through. Remove from heat and let rest.
  2. Make Peanut Dressing: In a bowl, whisk together the creamy peanut butter, low-sodium soy sauce, lime juice, honey (or maple syrup), minced garlic, and ginger powder or fresh grated ginger until the mixture is smooth and well combined.
  3. Prepare Vegetables: While the chicken is cooking, slice the red bell pepper and cucumber, shred the carrots, and finely chop the green onions and fresh cilantro leaves.
  4. Combine Salad Base: In a large mixing bowl, place the mixed salad greens. Add all the prepared vegetables (bell pepper, cucumber, carrots, green onions, cilantro) and toss lightly to mix.
  5. Slice Chicken and Add: Once the chicken has rested slightly, slice it into strips or cubes and add it to the bowl with the salad greens and vegetables.
  6. Toss with Dressing: Drizzle the creamy peanut dressing evenly over the salad and chicken. Toss gently but thoroughly until all ingredients are well coated with the dressing.
  7. Garnish and Serve: Sprinkle the salad with the coarsely chopped peanuts for a crunchy texture. Serve immediately and enjoy your fresh, flavorful Thai Peanut Chicken Salad.

Notes

  • You can substitute chicken breasts with grilled chicken thighs for juicier meat.
  • Adjust the sweetness of the dressing by adding more or less honey or maple syrup based on taste preference.
  • For a spicy kick, add a dash of chili flakes or Sriracha to the dressing.
  • This salad can be served cold or at room temperature.
  • If you have peanut allergies, consider using sunflower seed butter as an alternative.

Nutrition

Keywords: Thai peanut chicken salad, peanut dressing, healthy chicken salad, Thai cuisine, sautéed chicken salad, easy Thai recipes

Find it online: https://dishedbydana.com/thai-peanut-chicken-salad-recipe/