This recipe is perfect for lunch or a quick weeknight dinner. Light, bright, and full of flavor! Everything gets tossed in a creamy peanut ginger dressing that has the best mix of sweet, tangy and savory. You can add Thai chilis if you like a little heat or keep it mild.
Thai Chicken Salad
By Shahreen Ahmed, MPS, RD, LD
Ingredients
- 2 cups shredded cooked chicken, poached or rotisserie
- 2 medium carrots, thinly sliced or julienned
- 1 red bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- ½ cucumber, thinly sliced
- ¼ cup fresh Thai basil leaves
- ¼ cup fresh mint leaves
- ¼ cup chopped cilantro
- 1 small Thai chili, thinly sliced (optional for heat)
For the Peanut Ginger Dressing:
- 3 tablespoons creamy peanut butter
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon grated ginger
- 1 small garlic clove, minced
- 2 to 3 tablespoons warm water to thin if needed
Instructions
- In a small bowl, whisk together all dressing ingredients until smooth and creamy. Add a little water as needed until you reach your desired consistency.
- In a large bowl, combine shredded chicken, carrots, bell pepper, red onion, cucumber, and herbs.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust seasoning. Add Thai chili for heat if you like.
- Serve right away or chill for about 15 minutes to let the flavors come together.
Pro tip: This salad keeps well for up to two days in the fridge. Store the dressing separately if you are making it ahead.
