Name: Fresh Thai Peanut Chicken Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Thai
Ingredients: 2 boneless, skinless chicken breasts (about 12 oz / 340 g), cooked and sliced thinly; 1 tablespoon vegetable or peanut oil (for cooking); Salt and pepper, to taste; 2 cups shredded green cabbage (about 140 g); 1 large carrot, peeled and julienned or shredded (about 70 g); 1 red bell pepper, thinly sliced; 1 cup snap peas, halved (fresh for crunch); 1/4 cup fresh cilantro leaves, roughly chopped; 1/4 cup fresh mint leaves, roughly chopped; 2 green onions, thinly sliced; 1/4 cup roasted peanuts, roughly chopped (for garnish); 1/4 cup creamy peanut butter; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon honey or maple syrup; 2 teaspoons fresh lime juice (about half a lime); 1 teaspoon toasted sesame oil; 1 teaspoon grated fresh ginger; 1 small garlic clove, minced; 1/2 teaspoon chili flakes or Sriracha (optional); 2-3 tablespoons warm water (to thin the dressing)

Fresh Thai Peanut Chicken Salad

Print Recipe

A crunchy, flavorful Thai-inspired chicken salad with fresh vegetables and a creamy homemade peanut dressing. Ready in under 30 minutes, perfect for a quick lunch or dinner.

Author: Bree
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 2-3 servings 1x
Category: Main Course
Cuisine: Thai

Ingredients

Scale

2 boneless, skinless chicken breasts (about 12 oz / 340 g), cooked and sliced thinly
1 tablespoon vegetable or peanut oil (for cooking)
Salt and pepper, to taste
2 cups shredded green cabbage (about 140 g)
1 large carrot, peeled and julienned or shredded (about 70 g)
1 red bell pepper, thinly sliced
1 cup snap peas, halved (fresh for crunch)
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
2 green onions, thinly sliced
1/4 cup roasted peanuts, roughly chopped (for garnish)
1/4 cup creamy peanut butter
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey or maple syrup
2 teaspoons fresh lime juice (about half a lime)
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
1 small garlic clove, minced
1/2 teaspoon chili flakes or Sriracha (optional)
2–3 tablespoons warm water (to thin the dressing)

Instructions

Season the chicken breasts lightly with salt and pepper. Heat 1 tablespoon of vegetable or peanut oil in a skillet over medium-high heat. Cook chicken for about 5-6 minutes per side (total 12 minutes), or until fully cooked and juices run clear. Let rest for 5 minutes before slicing thinly against the grain.
While the chicken is cooking, shred the cabbage, julienne the carrot, slice the red bell pepper, halve the snap peas, and chop the herbs and green onions. Place all in a large mixing bowl.
In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, grated ginger, minced garlic, and chili flakes. Slowly add warm water, 1 tablespoon at a time, until the dressing reaches a pourable consistency. Adjust sweetness or heat as needed.
Add the sliced chicken to the bowl of veggies. Pour the peanut dressing over everything and toss gently but thoroughly to coat all ingredients evenly.
Sprinkle chopped roasted peanuts on top for garnish. Serve immediately for best texture, or chill for 15 minutes if preferred cooler.

Notes

Resting the chicken after cooking keeps it juicy. Warm peanut butter slightly if thick before mixing dressing. Toss salad gently to avoid bruising herbs and crushing veggies. Store salad and dressing separately to maintain crispness. Dressing keeps up to 5 days refrigerated.

Nutrition

Serving Size: About 1 to 1.5 cups
Calories: 350
Fat: 18
Carbohydrates: 15
Fiber: 5
Protein: 30

Keywords: Thai chicken salad, peanut chicken salad, crunchy vegetable salad, quick chicken salad, healthy Thai recipe, peanut dressing, easy dinner, gluten-free option

Find it online: https://breezybake.com/fresh-thai-peanut-chicken-salad-recipe-easy-5-step-crunchy-veggie-meal/