Thai Peanut Chicken Crunch Salad with fresh vegetables and peanut dressing

Thai Peanut Chicken Crunch Salad

BySavannah Brooks
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Why Make This Recipe

Thai Peanut Chicken Crunch Salad is a delicious and colorful dish that combines fresh veggies with tasty chicken and a rich peanut dressing. It’s perfect for a quick lunch or a light dinner. This salad is not only nutritious but also very satisfying. The flavors work well together, making it a favorite among anyone who loves a mix of textures and tastes.

How to Make Thai Peanut Chicken Crunch Salad

Ingredients:

  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced
  • 1 cup cucumber, sliced
  • 2 cups cooked sesame chicken, diced
  • 1/4 cup chopped cilantro
  • 1/4 cup peanuts, chopped
  • 1/3 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon ginger, grated

Directions:

  1. In a large bowl, combine the cabbage, carrots, red bell pepper, cucumber, diced sesame chicken, and cilantro.
  2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and ginger until smooth.
  3. Drizzle the peanut dressing over the salad and toss well to combine.
  4. Top with chopped peanuts before serving.
  5. Store in the fridge for meal prep.

How to Serve Thai Peanut Chicken Crunch Salad

You can serve this salad as a main dish or a side. It pairs well with grilled meat or can be enjoyed on its own. You can also serve it chilled or at room temperature. Garnishing with extra cilantro or lime wedges adds a nice touch.

How to Store Thai Peanut Chicken Crunch Salad

Store any leftovers in an airtight container in the fridge. It’s best to keep the peanut dressing separate until you are ready to eat to prevent the salad from getting soggy. It stays fresh for about 3 days, so it’s perfect for meal prep!

Tips to Make Thai Peanut Chicken Crunch Salad

  • You can use leftover chicken or rotisserie chicken for a quicker option.
  • Feel free to add other veggies like snap peas or broccoli for extra crunch.
  • Adjust the dressing ingredients according to your taste; add more honey for sweetness or lime for tang.

Variation

You can make this salad vegetarian by leaving out the chicken and adding tofu instead. Also, for a spicy kick, add sliced jalapeños or a drizzle of sriracha to the dressing.

FAQs

Can I make this salad ahead of time?
Yes, you can prepare the ingredients ahead of time. Just mix the dressing right before serving to keep the salad fresh.

Is this salad gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari instead.

Can I use other kinds of nuts?
Yes, you can substitute peanuts with cashews or almonds for a different flavor and texture.

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Thai Peanut Chicken Crunch Salad

  • Author: admin
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free, High-Protein
Print Recipe

Description

A delicious and colorful salad with fresh veggies, chicken, and a rich peanut dressing, perfect for a quick lunch or light dinner.

Ingredients

  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced
  • 1 cup cucumber, sliced
  • 2 cups cooked sesame chicken, diced
  • 1/4 cup chopped cilantro
  • 1/4 cup peanuts, chopped
  • 1/3 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon ginger, grated

Instructions

  1. In a large bowl, combine the cabbage, carrots, red bell pepper, cucumber, diced sesame chicken, and cilantro.
  2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and ginger until smooth.
  3. Drizzle the peanut dressing over the salad and toss well to combine.
  4. Top with chopped peanuts before serving.

Notes

Store any leftovers in an airtight container in the fridge. For best results, keep the dressing separate until ready to eat.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Thai

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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