Thai Chicken Salad with Peanut Dressing
This Thai inspired peanut chicken salad is the perfect mix of textures and fresh flavors! Crunchy cabbage and peanuts, chicken breasts, creamy peanut dressing, and a surprise guest - peaches. This delicious recipe will be on rotation all summer long.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ cup unsweetened natural peanut butter
- 3 tablespoons warm water
- 2 tablespoons low sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice (from half of a lime)
- 1 tablespoon grapeseed oil (or any neutral oil)
- 2 teaspoons granulated sugar
- ½ teaspoon fish sauce
- 10 ounces shredded green or Napa cabbage (1 bag of ready-to-use from Trader Joe's (or 1 small cabbage shredded))
- 2 medium carrots (grated (½ cup))
- 1 large cooked chicken breast (diced (2 cups))
- 2 medium peaches or nectarines (diced (or 2 apples))
- ¼ cup cilantro leaves (chopped (or Thai basil))
- 1 green onion (white and light green parts only, sliced thin (or 2 tablespoons sliced chives))
- ¼ cup chopped peanuts
Instructions
- 1
Place peanut butter and warm water in a well-sealed jar and shake vigorously until the peanut butter is incorporated with the water. Add the rest of the dressing ingredients and shake until combined. Chill in refrigerator. Can be made a day ahead. Shake again before use.
- 2
Layer all the chopped salad ingredients in a large bowl. Pour about ¾ of the dressing over the salad and toss. Add more dressing if desired. Serve immediately.
- 3
Most of the ingredients can be prepared the day before and kept in the refrigerator. Make dressing as directed and keep separate. Chop and assemble the salad the day before EXCEPT for the peaches and cilantro. An hour before serving, chop the peaches and cilantro. Just before serving, assemble all the salad ingredients in a large serving bowl and toss with dressing.