Thai Chicken with Peanut Dressing

This Crunchy Thai Chicken Salad with Peanut Dressing became my go-to weeknight solution when I needed something fresh but filling. The combination of tender chicken, crisp vegetables, and that irresistible peanut dressing creates a perfect balance of flavors and textures that never disappoints.

I first made this salad after returning from a trip to Thailand where I fell in love with their vibrant flavors. My husband who typically avoids salads as a main course requested this three times in one week which told me we had a winner on our hands.

• Boneless skinless chicken breasts provide lean protein and absorb the flavors beautifully. Look for organic free range if possible for the best flavor.
• Bell peppers add sweet crunch and vitamin C. Choose different colors for visual appeal.
• Carrots bring natural sweetness and beautiful color. Get the freshest ones with tops still attached.
• Cucumbers offer refreshing crispness and hydration. English or Persian varieties have fewer seeds.
• Cilantro adds that distinctive Thai flavor profile. Choose bunches with bright green leaves.
• Mint brings unexpected freshness. Look for vibrant leaves without any browning.
• Unsweetened peanut butter creates the creamy base for the dressing. Natural varieties work best.
• Low sodium soy sauce provides umami depth without making the dish too salty.
• Fresh lime juice brightens everything up. Roll limes before juicing to extract maximum juice.
• Honey balances the acidity with natural sweetness. Local raw honey adds the best flavor.

How To Make Crunchy Thai Chicken Salad with Peanut Dressing

Prepare the chicken

Season chicken breasts generously with salt and pepper on both sides. Heat a tablespoon of neutral oil in a skillet over medium high heat until shimmering. Place chicken in the pan and cook undisturbed for 6 minutes until golden brown. Flip and cook another 6 minutes or until internal temperature reaches 165°F. Transfer to a cutting board and let rest for at least 5 minutes before slicing to keep the juices inside.

Prepare the vegetables

While chicken cooks chop bell peppers into thin strips about 2 inches long. Julienne carrots or use a vegetable peeler to create thin ribbons. Dice cucumbers into small bite sized pieces with skin on for extra nutrition and color. Roughly chop cilantro and mint leaves discarding the tough stems.

Make the peanut dressing

In a medium bowl combine peanut butter soy sauce lime juice and honey. Start whisking slowly then gradually add water a tablespoon at a time until you reach a pourable but still thick consistency. Taste and adjust with more lime for tanginess honey for sweetness or soy sauce for saltiness.

Assemble the salad

Slice the rested chicken into thin strips across the grain. In a large bowl combine chicken vegetables cilantro and mint. Start with about half the dressing tossing gently with tongs to coat everything evenly. Add more dressing as needed reserving some for serving.

The fresh herbs are what truly elevate this dish from good to exceptional. I discovered this by accident when my garden mint was growing out of control one summer. Adding it to this salad transformed the flavor profile completely making it much more authentic to the Thai salads I enjoyed during my travels.

Make Ahead Tips

This salad works beautifully for meal prep with one important trick. Keep the dressing separate until right before serving. I prepare individual containers with the chicken and vegetables and small containers of dressing. This keeps everything crisp and fresh for up to three days in the refrigerator. Let the dressing come to room temperature for about 10 minutes before using as it thickens when chilled.

Easy Substitutions

Dont worry if you dont have every ingredient on hand. This recipe is forgiving and adaptable. Rotisserie chicken works beautifully as a time saver. Red cabbage can replace or supplement bell peppers for extra crunch. If youre not a fan of cilantro substitute with Thai basil or additional mint. For a vegetarian version swap the chicken with firm tofu or double the vegetables and add edamame for protein. Almond butter can replace peanut butter for those with peanut allergies though it will change the flavor profile slightly.

Serving Suggestions

This versatile salad shines as a complete meal on its own but also pairs wonderfully with sides. Serve alongside coconut rice for a more substantial dinner. For entertaining I often set up a build your own salad station with the components separated allowing guests to customize their portions. Garnish with chopped peanuts lime wedges and extra herbs for presentation. During hot summer months I serve this with chilled lemongrass tea for a complete Thai inspired meal.

Cultural Context

This salad draws inspiration from traditional Thai dishes like Larb but with adaptations for everyday home cooking. In Thailand salads often feature a perfect balance of sweet sour spicy and savory elements. My version leans toward accessibility with ingredients you can find in most grocery stores while maintaining authentic flavor profiles. The peanut dressing is reminiscent of satay sauce a popular Thai condiment but lightened up to coat a salad rather than as a thick dipping sauce.

Recipe FAQs

→ Can I make this Thai chicken salad ahead of time?

Yes, you can prepare all components ahead of time, but it's best to store the dressing separately and combine everything just before serving to maintain the crunch. The chicken and vegetables can be prepped and refrigerated for up to 2 days, while the dressing keeps well for up to 5 days in an airtight container.

→ What can I substitute for peanut butter if I have allergies?

For a nut-free version, sunflower seed butter or tahini (sesame paste) work well as substitutes. They provide a similar creamy texture and will blend nicely with the other dressing ingredients, though the flavor profile will be slightly different.

→ How can I make this dish more filling?

To make this more substantial, add cooked rice noodles, quinoa, or brown rice. You could also include additional protein sources like edamame or tofu, and extra vegetables such as red cabbage or snow peas for more texture and nutrients.

→ Is this Thai chicken salad spicy?

The basic recipe isn't spicy, but you can easily add heat by incorporating sliced Thai chilis, sriracha, or red pepper flakes into the dressing. Start with a small amount and adjust according to your preference.

→ What's the best way to cook the chicken for maximum flavor?

For extra flavor, marinate the chicken in a mixture of lime juice, soy sauce, and a touch of honey for at least 30 minutes before cooking. You could also grill the chicken instead of pan-frying to add a smoky element to the dish.

→ How can I adjust the consistency of the peanut dressing?

If the dressing is too thick, add water, lime juice, or a splash of rice vinegar one tablespoon at a time until you reach your desired consistency. For a thicker dressing, add more peanut butter. The dressing will also naturally thicken when refrigerated.