Ah, Thai Peanut Chicken Salad. It’s a flavor explosion that never gets old. The first time I attempted this dish, my kitchen became a whirlwind of chopping vegetables and the intoxicating aroma of peanut butter and sesame oil. It was an adventure, and let me tell you, the payoff was incredible!
This recipe is like a love letter to Thailand’s vibrant street food scene. It’s all about fresh ingredients, bold flavors, and textures that dance on your tongue. Plus, it’s surprisingly easy to whip up at home.
So, grab your chef’s hat, and let’s get started!
Ingredients for Thai Peanut Chicken Salad
- 1 pound boneless, skinless chicken breast or tenders, diced
- 2 tablespoons sesame oil, divided
- 2 tablespoons rice vinegar, divided
- 2 teaspoons creamy peanut butter
- 3 teaspoons soy sauce, divided
- 1 tablespoon honey, divided
- 1 teaspoon kosher salt, divided
- 1 large garlic clove, minced
- 1 cup shredded carrots
- 1 cup sliced red bell pepper
- 1 cup roughly chopped snow peas
- 2 cups shredded cabbage mix (green and purple work great!)
- 1 head romaine lettuce, chopped
- ½ cup sliced almonds
- ½ cup wonton strips (optional for added crunch)
- ¼ cup chopped fresh cilantro
Directions for Thai Peanut Chicken Salad
- Chicken Charisma:
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- Heat 1 tablespoon of sesame oil in a saute pan over medium heat.
- Season your diced chicken with ½ teaspoon each of salt and soy sauce.
- Add the chicken to the pan and cook until golden brown and cooked through about 5-7 minutes.
- Remove the chicken from the pan and set it aside to cool slightly.
- Dressing Diva: While the chicken cools, whisk together the remaining tablespoon of sesame oil, 1 tablespoon of rice vinegar, peanut butter, 2 teaspoons of soy sauce, 1 teaspoon of honey, and ½ teaspoon each of salt in a bowl. You want a smooth and creamy consistency, so feel free to add a splash of water if needed.
- Salad Symphony: In a large salad bowl, combine the shredded carrots, bell pepper, snow peas, and cabbage mix. Toss with a drizzle of sesame oil and a pinch of salt for extra flavor.
- The Grand Finale: Add the chopped romaine lettuce, cooled chicken, and the prepared peanut dressing to the salad bowl. Toss everything together until well coated.
- Flavor Fiesta: Now comes the fun part—the toppings! Sprinkle your Thai Peanut Chicken Salad with sliced almonds, crispy wonton strips (if using), and a generous amount of chopped cilantro.
Serving & Sides
This recipe yields 4-6 servings, perfect for a light lunch or a satisfying dinner. It’s a complete meal, but if you’re feeling extra hungry, pair it with brown rice or quinoa for a healthy dose of carbs.
Conclusion
This Thai Peanut Chicken Salad is a flavor powerhouse. It’s sweet, savory, spicy, and refreshing all at once. The best part? It comes together in under 30 minutes, making it a weeknight lifesaver. So ditch the takeout menu and give this recipe a try. I promise your taste buds will thank you!
FAQs:
Can I use a different type of protein?
Absolutely! This recipe is flexible. For a vegetarian option, you can use shredded rotisserie chicken, shrimp, or even tofu.
Don’t have peanut butter?
No problem! Try using almond butter or cashew butter instead.
How can I adjust the spice level?
If you prefer a milder salad, start with less sriracha or chili flakes. You can always add more to taste.
Leftovers?
The chicken and dressing will stay in the fridge for up to 3 days. However, the wonton strips tend to lose their crispness, so add those fresh before serving.
Now get cooking, and let me know how your Thai Peanut Chicken Salad turns out!
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