Description
Spicy Thai Chicken Salad
Ingredients
2 cups shredded cooked chicken (rotisserie works great!)
1 cup cucumber slices
1 cup shredded carrots
1/4 cup chopped fresh cilantro
2 tbsp roasted peanuts (optional, for garnish)
2-3 red chili peppers (optional, for garnish)
For the Dressing:
3 tbsp peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp lime juice
1 tsp sesame oil
1 tsp honey (or sugar)
1-2 tsp sriracha or chili sauce (adjust to taste)
Directions
Make the dressing: Whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, and sriracha until smooth. Add a splash of water if needed for a thinner consistency.
Assemble the salad: In a large bowl, combine shredded chicken, cucumber slices, shredded carrots, and cilantro.
Toss with dressing: Pour the dressing over the salad and toss until everything is evenly coated.
Garnish: Top with roasted peanuts, red chili peppers, and extra cilantro if desired.
Serve and enjoy: Serve immediately as a light lunch or side dish!
Prep Time: 15 minutes
Cook Time: 0 minutes (using pre-cooked chicken)
Total Time: 15 minutes
Servings: 4
Calories: ~280 kcal per serving
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Step-by-Step Guide
1. Prepare Your Ingredients: Shred 2 cups of cooked chicken. Slice 1 cup of cucumber and shred 1 cup of carrots. Chop 1/4 cup of fresh cilantro. If using, lightly crush the roasted peanuts and thinly slice the red chili peppers.
2. Make the Dressing: In a small bowl, combine 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tsp sesame oil, 1 tsp honey, and 1-2 tsp sriracha. Whisk vigorously until completely smooth and emulsified. If the dressing is too thick, add a teaspoon of warm water at a time until it reaches a pourable consistency.
3. Combine Salad Base: In a large mixing bowl, add the shredded chicken, cucumber slices, shredded carrots, and chopped cilantro.
4. Toss and Coat: Pour the prepared dressing over the salad ingredients. Using tongs or two large spoons, gently toss the salad until every component is evenly and thoroughly coated with the dressing.
5. Garnish and Serve: Transfer the salad to a serving platter or individual bowls. Garnish with crushed roasted peanuts, sliced red chilies, and an extra sprinkle of fresh cilantro. Serve immediately.
Serving Suggestions
This versatile salad can be served as a light main course for lunch. For a heartier meal, serve it over a bed of cooked jasmine rice, quinoa, or vermicelli noodles. It also makes an excellent filling for lettuce wraps or rice paper rolls. For a party, present it as a vibrant side dish alongside grilled meats or spring rolls.
How-to Summary
Quickly whisk together a savory, spicy peanut dressing. Toss it with pre-cooked shredded chicken, fresh cucumber, carrots, and cilantro. Garnish with peanuts and chili for extra crunch and heat. A fresh, flavorful meal ready in 15 minutes.
Frequently Asked Questions
Can I make this salad ahead of time for meal prep? Yes, but keep components separate. Store the dressing in a sealed jar and the prepared vegetables and chicken in an airtight container in the fridge for up to 3 days. Combine and toss just before eating to prevent sogginess.
What can I use instead of peanut butter? For a nut-free version, use sunflower seed butter or tahini (sesame paste). The flavor will be different but still delicious.
How can I adjust the spice level? Control the heat by completely omitting the sriracha in the dressing and the fresh chili garnish. You can also deseed the chilies for milder heat, or add more sriracha for an extra kick.
Is there a substitute for rice vinegar? Lime juice or apple cider vinegar can be used in a pinch. Start with a smaller amount and adjust to taste, as their acidity profiles differ.
Can I use raw chicken? Absolutely. Simply cook 1 lb of chicken breasts or thighs (seasoned with salt and pepper) by baking, grilling, or pan-searing until cooked through, then shred it before adding to the salad.
Common Mistakes to Avoid
Avoid over-dressing the salad; start with 3/4 of the dressing, toss, and add more only if needed. Do not use chunky peanut butter for the dressing, as it won’t create a smooth emulsion. Ensure your cooked chicken is cooled to room temperature before assembling to prevent the herbs from wilting. Finally, do not skip the fresh lime juice—its acidity is crucial for balancing the rich, salty, and spicy flavors.
Conclusion
This Spicy Thai Chicken Salad is the perfect intersection of flavor, nutrition, and convenience. It delivers a satisfying punch of savory, sweet, spicy, and tangy notes in every bite, while remaining incredibly simple to prepare. Whether you need a quick weekday lunch, a impressive dish for guests, or a reliable meal prep option, this recipe is a guaranteed winner. Customize the heat and ingredients to your liking, and enjoy a taste of vibrant Thai-inspired cuisine anytime.