Thai-inspired Chicken Salad with Peanut Sauce

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Thai-inspired Chicken Salad with Peanut Sauce is a winner in every way. It’s easy to make, bursting with flavor, and oh-so-satisfying. Whether you serve it as a light lunch or a refreshing dinner, it’s sure to become a new favorite in your recipe rotation. Give it a try and get ready to fall in love!

Thai Chicken Salad is like a flavor explosion in your mouth! The tender chicken is perfectly seasoned, the veggies are crisp and fresh, and the peanut dressing adds a creamy, tangy kick that’ll keep you coming back for more.

Another good entree salad is Broccoli Cornbread Salad.

Chicken salad on a white plate with a fork.

Thai-inspired Chicken Salad with Peanut Sauce

Tired of the same old boring salads? Want to shake things up with something fresh, flavorful, and packed with protein? Look no further than this mouthwatering Thai Chicken Salad recipe! It’s a tantalizing blend of savory chicken, crunchy veggies, and a zesty peanut dressing that’ll have your taste buds doing a happy dance.

A plate of chicken salad on a table.

Ingredients

The full recipe for Thai-inspired Chicken Salad with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

A plate with a salad on it and a fork on it.

Chicken Salad Instructions

  1. For this Thai-inspired Chicken Salad, season the chicken with salt and black pepper.
  2. Heat a non-stick skillet to a medium-high heat. Add two teaspoons of oil. Add the chicken. Cook the chicken until brown and cooked through. About 4-5 minutes.
  3. While the chicken cooks, whisk two teaspoons of rice vinegar, two teaspoons of peanut butter, two teaspoons of soy sauce, and two teaspoons of honey in a small bowl. You can warm the peanut butter in the microwave if needed. It combines better warm.
  4. When the chicken is done cooking, turn the heat down to medium-low and add the sauce. Toss to coat the chicken. Cook for another 1-2 minutes, then remove from the heat.
  5. Whisk the rice vinegar, soy sauce, honey, and garlic together. (You can use the same bowl in which you made the peanut sauce.) Slowly whisk in the remaining oil—season with salt and pepper.
  6. Add carrots, bell peppers, cabbage, romaine, and half of the almonds. Add the dressing. Toss to combine. Season if needed.
  7. Top with remaining almonds
A plate of food on a table.

Cooking Tips:

  • Don’t overcook the chicken! Nobody likes dry, rubbery chicken. Cook it just until it’s no longer pink in the middle.
  • Feel free to customize the veggies based on what you have on hand or what you prefer. This Thai-inspired Chicken Salad is versatile so you can mix and match it to your heart’s content.
  • If you’re short on time, use store-bought rotisserie chicken instead of cooking your own.
A plate of food with a spoon.

Thai-inspired Chicken Salad FAQs:


Q: Can I make this salad ahead of time?
A: Absolutely! You can prepare all the components ahead of time and store them separately in the fridge. When you’re ready to eat, assemble the salad and toss it with the dressing.

Q: Is this salad gluten-free?
A: Yes, if you use gluten-free soy sauce or coconut aminos, this salad is gluten-free!

Q: Can I make the dressing ahead of time?
A: Of course! The dressing will keep well in the fridge for several days. Just give it a good stir before using it.

A plate of food on a table.

We have a local authentic Thai restaurant, Sao Thai, in town if you’re close to Tupelo, MS. Also, you’ll enjoy these recipes: Shrimp Pad Thai with Peanut Sauce, STUFFED BISCUITS, NAAN BREAD RECIPE WITH YEAST AND YOGURT, AVOCADO CHICKEN SALAD RECIPE, Thai Tumeric Chicken, Hot Honey Garlic Chicken Salad, Crunchy Sesame Chicken Salad, Sheet Pan Greek Chicken Thighs, and Chocolate Chip Cinnamon Peanut Butter Bread.

This Thai-inspired Chicken Salad is a winner in every way. It’s easy to make, bursting with flavor, and oh-so-satisfying. Whether you serve it as a light lunch or a refreshing dinner, it’s sure to become a new favorite in your recipe rotation. Give it a try and get ready to fall in love!

Chicken salad on a white plate with a fork.

Thai-inspired Chicken Salad with Peanut Sauce

This salad is filling and very tasty! The tender chicken is perfectly seasoned, the veggies are crisp and fresh, and the peanut dressing adds a creamy, tangy kick. Once you start, it's hard to stop eating it!
Author: Paula
5 from 45 votes
Print Rate
Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 4 servings

Ingredients

Instructions

  • Gather your ingredients.
    1 pound chicken breasts, salt and pepper to taste
    Asian chicken salad ingredients laid out on a table.
  • Season chicken with salt and black pepper.
    Fried chicken in a frying pan.
  • Heat a non-stick skillet to a medium-high heat. Add 2 teaspoons of oil. Add the chicken. Cook the chicken until brown and cooked through. About 4-5 minutes.
    2 tablespoons oil
    Fried chicken in a frying pan.
  • While the chicken cooks, whisk 2 teaspoons rice vinegar, 2 teaspoons peanut butter, 2 teaspoons soy sauce, kosher salt, and 2 teaspoons honey in a small bowl. You can warm the peanut butter in the microwave if needed. It combines better warm.
    2 tablespoons rice vinegar, 2 teaspoons creamy peanut butter, 3 teaspoons low sodium soy sauce, 1 tablespoon honey, 1 teaspoon salt
    A bowl of orange sauce sitting on a counter.
  • When the chicken is done cooking, turn the heat down to medium-low and add the sauce. Toss to coat the chicken. Cook another 1-2 minutes then remove from the heat.
    A wooden spoon is being used to stir chicken in a frying pan.
  • Whisk together the remaining rice vinegar, soy sauce, honey, and garlic together. (You can use the same bowl you made the peanut sauce in.) Slowly whisk in the remaining oil. Season with salt and pepper.
    1 large garlic clove
    A bowl with a spoon in it.
  • Add carrots, bell peppers, cabbage, romaine, and half of the almonds. Add the dressing. Toss to combine. Season if needed.
    1 cup carrots, 1 cup red bell pepper, 2 cups cabbage, 1 head romaine lettuce, ½ cup almonds
    A plate of chicken salad on a table.
  • Top with remaining almonds and cilantro.
    ¼ cup fresh cilantro

Nutrition

Calories: 371kcal | Carbohydrates: 21g | Protein: 31g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1028mg | Potassium: 1162mg | Fiber: 8g | Sugar: 11g | Vitamin A: 19346IU | Vitamin C: 69mg | Calcium: 127mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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5 from 45 votes (45 ratings without comment)

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