Peanut Chicken Salad

When you take a bite of Thai Peanut Chicken Salad, your taste buds will dance with joy. The crunchy veggies, tender chicken, and creamy peanut dressing create a flavor explosion that’s simply irresistible. This salad is more than a dish it’s an experience that embodies the essence of Thai cuisine, and it’s perfect for those hot summer days when you want something refreshing yet satisfying.

I remember the first time I made this delightful salad for my friends’ potluck. Their eyes lit up when they saw the vibrant colors and enticing aromas wafting through the air. It quickly became the star of the show, leaving everyone asking for seconds. This recipe is perfect for gatherings, picnics, or a cozy night in when you crave something delicious without spending hours in the kitchen.

I once served this salad at a family gathering, and everyone raved about it, with my cousin even declaring it “life-changing.”

Essential Ingredients

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

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but adjust based on how many people you’re feeding.
• Fresh Vegetables: Crisp bell peppers, cucumbers, and carrots add color and crunch to your salad.
• Green Onions: These bring a mild onion flavor use them generously for freshness.
• Cilantro: Fresh cilantro adds an aromatic touch if you’re not a fan, basil works too
• Peanut Butter: Choose creamy or crunchy based on your preference both add richness to the dressing.
• Soy Sauce: Low-sodium soy sauce helps control saltiness while enhancing umami flavors.
• Lime Juice: Fresh lime juice balances sweetness with tangy brightness.
• Honey or Maple Syrup: A touch of sweetness rounds out the flavors beautifully.
• Garlic Clove: Fresh garlic elevates the dressing with its pungent aroma minced is best.
• Sesame Oil: A few drops add depth and nutty flavor to your dressing.
• Crushed Peanuts: Use these as a crunchy garnish for extra texture at serving time.

For the Sauce:

• Sriracha Sauce: Add sriracha for heat adjust to your spice tolerance level for a kick.

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

Let’s Make it together

Cook the Chicken: Start by grilling or pan-searing the chicken breasts over medium-high heat until golden brown and cooked through (about 6-7 minutes per side). Let them rest before slicing.

Prepare the Vegetables: While the chicken cooks, chop your vegetables into bite-sized pieces. Aim for uniform sizes so they mix well in the salad.

Create the Dressing: In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, minced garlic, sesame oil, and sriracha until smooth. Taste it add more honey or sriracha as desired

Toss Everything Together: In a large mixing bowl, combine sliced chicken with chopped vegetables and cilantro. Pour over your luscious peanut dressing and toss gently until everything is coated beautifully.

Add Crunch: Just before serving, sprinkle crushed peanuts atop your salad for that delightful crunch that makes every bite memorable.

Enjoy this Thai Peanut Chicken Salad fresh It’s best served chilled but can also be enjoyed at room temperature if needed.

Now you have all it takes to impress yourself and others with this vibrant dish

Perfecting the Cooking Process

Start by marinating the chicken to infuse flavor. Grill or pan-sear it until golden brown while prepping your fresh veggies and peanut sauce for maximum efficiency.

Add Your Touch

Feel free to swap out chicken for tofu or shrimp to suit your dietary needs. Adding extra crunch with nuts or swapping veggies will personalize this delightful salad.

Storing & Reheating

Store any leftover salad in an airtight container in the fridge for up to three days. To enjoy later, simply toss again with fresh dressing before serving to revitalize the flavors.

I remember the first time I made this salad my friends devoured it in minutes, demanding seconds and thirds Their happy faces were priceless and made all the chopping worthwhile.

FAQ

Can I make Thai Peanut Chicken Salad ahead of time?

Yes, you can prepare most components a day in advance but add dressing right before serving.

What can I use instead of peanut butter?

Almond or sunflower seed butter work well as alternatives for those with nut allergies.

Is this salad gluten-free?

Yes, as long as you use gluten-free soy sauce in the dressing, it’s entirely gluten-free

Print

Thai Peanut Chicken Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Clara Rosewood
• Total Time: 30 minutes
• Yield: Serves approximately 4

Print Recipe

Pin Recipe

Description

Thai Peanut Chicken Salad is a vibrant, flavor-packed dish that combines tender chicken, fresh veggies, and a creamy peanut dressing. Perfect for warm days or casual gatherings, it’s an easy-to-make recipe that will impress your family and friends. With its colorful ingredients and delicious crunch from crushed peanuts, this salad is not just a meal—it’s a delightful experience that satisfies cravings without weighing you down.

---

Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts (about 1 lb)
• 1 cup bell peppers, chopped
• 1 cup cucumbers, chopped
• 1 cup carrots, shredded
• ½ cup green onions, sliced
• ¼ cup fresh cilantro, chopped
• ½ cup peanut butter (creamy or crunchy)
• ¼ cup low-sodium soy sauce
• 2 tbsp fresh lime juice
• 2 tbsp honey or maple syrup
• 1 garlic clove, minced
• 1 tsp sesame oil
• 2 tbsp crushed peanuts for garnish
• Sriracha sauce to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. 1. Cook the Chicken: Grill or pan-sear chicken breasts over medium-high heat for about 6-7 minutes on each side until cooked through. Let rest before slicing.
2. 2. Prepare the Vegetables: Chop bell peppers, cucumbers, and carrots into bite-sized pieces.
3. 3. Make the Dressing: In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, minced garlic, sesame oil, and sriracha until smooth.
4. 4. Toss Everything Together: In a large bowl, combine sliced chicken with veggies and cilantro. Pour the dressing over and toss gently.
5. 5. Add Crunch: Sprinkle crushed peanuts on top just before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling/Pan-searing
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 10g
• Sodium: 620mg
• Fat: 23g
• Saturated Fat: 4g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 6g
• Protein: 34g
• Cholesterol: 70mg