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Crunchy Thai Chicken Salad with Peanut Dressing

A vibrant, textural salad with tender chicken and an irresistibly creamy, tangy peanut dressing. Perfect for a healthy, satisfying lunch or dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Thai-Inspired
Calories: 385

Ingredients
  

For the Salad
  • 1 lb boneless, skinless chicken breast or thighs
  • 1 tbsp avocado oil or olive oil
  • Salt and black pepper to taste
  • 4 cups green cabbage shredded
  • 2 cups red cabbage shredded
  • 1 large carrot julienned or grated
  • 1 red bell pepper thinly sliced
  • 1 cup edamame shelled and thawed
  • 0.5 English cucumber thinly sliced
  • 0.75 cup cilantro roughly chopped
  • 0.25 cup fresh mint roughly chopped
  • 0.25 cup green onions thinly sliced
  • 0.5 cup roasted, salted peanuts roughly chopped
  • 1 lime cut into wedges for serving
For the Peanut Dressing
  • 0.33 cup creamy natural peanut butter
  • 2 tbsp soy sauce or tamari
  • 2 tbsp fresh lime juice
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated
  • 0.5 tsp Sriracha or chili-garlic sauce or to taste
  • 0.25 cup warm water more as needed

Equipment

  • Large skillet
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Chef’s knife

Method
 

  1. Cook the Chicken: Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until internal temperature reaches 165°F (74°C). Transfer to a cutting board to rest for 5-10 minutes, then slice or shred.
  2. Make the Dressing: In a bowl or jar, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, garlic, ginger, and Sriracha until smooth. Gradually whisk in warm water until dressing is pourable. Adjust seasoning to taste.
  3. Prep Vegetables: While chicken rests, shred the cabbages, julienne the carrot, slice the bell pepper and cucumber, and chop the herbs and green onions.
  4. Combine Salad: In a large bowl, combine both cabbages, carrot, bell pepper, edamame, cucumber, and half of the cilantro and mint. Pour about two-thirds of the dressing over and toss thoroughly to coat.
  5. Assemble: Transfer the dressed slaw to a platter or individual bowls. Top with the sliced/shredded chicken. Drizzle with the remaining dressing.
  6. Garnish and Serve: Scatter the remaining herbs, green onions, and chopped peanuts over the top. Serve immediately with fresh lime wedges on the side.

Notes

For meal prep, store the undressed slaw, cooked chicken, and dressing separately. Assemble just before serving to maintain crunch. Dressing will thicken when chilled; thin with a little warm water as needed.