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Thai Peanut Chicken Crunch Salad - A Fresh, Flavor-Packed Meal

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salad:
  • 3 cups shredded cooked chicken (rotisserie or poached works well)
  • 3 cups shredded green or napa cabbage
  • 1 cup shredded purple cabbage (optional, for color)
  • 1 large carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 1 small cucumber, halved and thinly sliced
  • 3 green onions, thinly sliced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh mint or Thai basil, torn (optional but great)
  • 1/2 cup roasted peanuts, roughly chopped
  • 1 tablespoon sesame seeds (optional)
  • Lime wedges, for serving
  • For the peanut dressing:
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice (plus more to taste)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons sriracha or chili-garlic sauce (adjust to heat level)
  • 1 small garlic clove, finely grated
  • 1 teaspoon fresh ginger, finely grated
  • 2–4 tablespoons warm water to thin, as needed

Method
 

  1. Make the dressing: In a bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, sriracha, garlic, and ginger. Add warm water a tablespoon at a time until the dressing is smooth and pourable, like heavy cream. Taste and adjust with more lime or soy as needed.
  2. Prep the veggies: Shred the cabbages, julienne the carrot, slice the bell pepper and cucumber, and chop the herbs. Keep the pieces bite-sized for easy eating and even distribution.
  3. Combine the base: In a large mixing bowl, add the cabbages, carrots, bell pepper, cucumber, green onions, cilantro, and mint or Thai basil if using. Toss gently to combine.
  4. Add the chicken: Fold in the shredded chicken so it’s evenly distributed. If the chicken is cold from the fridge, let it sit out for a few minutes so it doesn’t seize the dressing.
  5. Dress the salad: Pour about two-thirds of the peanut dressing over the salad. Toss well to coat. Add more dressing as needed so everything is lightly but thoroughly coated, not drenched.
  6. Finish with crunch: Top with chopped peanuts and sesame seeds. Serve with lime wedges for squeezing over the top. A final squeeze of lime brightens all the flavors.
  7. Optional chill: For an extra-refreshing salad, chill it for 15–20 minutes before serving. Add the peanuts right before eating so they stay crunchy.