Name: Crunchy Thai Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: PT-485316H25M7S
Cuisine: Thai
Ingredients: 2 cups cooked chicken breast (grilled, roasted, or shredded); 2 cups napa cabbage, shredded (or regular cabbage); 1 cup carrots, julienned or shredded; 1 red bell pepper, thinly sliced; 1/2 cucumber, thinly sliced; 1/4 cup fresh cilantro, chopped; 1/4 cup green onions, chopped; 1/2 cup roasted peanuts, roughly chopped; 1/2 cup crispy wonton strips (optional, for extra crunch); 3 tablespoons peanut butter (smooth or chunky); 2 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons lime juice (freshly squeezed); 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil; 1 teaspoon fish sauce (optional for extra umami); 1/2 teaspoon chili garlic sauce or sriracha (for heat); 1-2 tablespoons water (to thin the dressing if needed)

Description

Crunchy Thai Chicken Salad is a refreshing and vibrant dish with tender chicken, crunchy vegetables, peanuts, and a homemade Thai-inspired dressing. The salad is packed with bold flavors, from savory soy sauce to a spicy kick from chili garlic sauce, making it the perfect healthy, satisfying meal. Quick to prepare and customizable to your preferences, it’s an ideal choice for lunch, dinner, or as a side dish!

Ingredients

For the salad:

2 cups cooked chicken breast (grilled, roasted, or shredded)
2 cups napa cabbage, shredded (or regular cabbage)
1 cup carrots, julienned or shredded
1 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup green onions, chopped
1/2 cup roasted peanuts, roughly chopped
1/2 cup crispy wonton strips (optional, for extra crunch)

For the dressing:

3 tablespoons peanut butter (smooth or chunky)
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons lime juice (freshly squeezed)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon fish sauce (optional for extra umami)
1/2 teaspoon chili garlic sauce or sriracha (for heat)
1–2 tablespoons water (to thin the dressing if needed)

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Instructions

Prepare the salad:
- Cook the chicken by grilling, pan-searing, or baking until fully cooked. Let it rest, then shred or chop into bite-sized pieces.
- While the chicken cooks, shred the cabbage, julienne the carrots, and slice the bell pepper and cucumber. Chop the cilantro and green onions.
Toss the salad ingredients:
- In a large mixing bowl, combine the chicken, napa cabbage, carrots, bell pepper, cucumber, cilantro, and green onions. Toss gently to combine.
Make the dressing:
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, fish sauce (if using), and chili garlic sauce or sriracha. Add water a little at a time to achieve your desired consistency.
Taste and adjust:
- Taste the dressing and adjust the flavors, adding more spice, sweetness, or salt as desired.
Assemble the salad:
- Drizzle the dressing over the salad and toss until well coated.
Garnish and serve:
- Top the salad with chopped peanuts and crispy wonton strips for extra crunch. Garnish with additional cilantro if desired. Serve immediately, or refrigerate for 20 minutes for flavors to meld.

Notes

For a vegan version, swap the chicken for tofu or tempeh and use maple syrup in place of honey.Substitute peanuts with cashews or almonds for a different flavor and texture.Feel free to add extra veggies like snap peas or edamame for more crunch.Adjust the heat by adding more chili garlic sauce or sriracha to the dressing.For a filling meal, serve with quinoa or brown rice on the side.