Thai Chicken Salad with Peanut Dressing
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
4 servings
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Calories
281 kcal
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Course
Main Course
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Cuisine
Asian
Thai Chicken Salad with Peanut Dressing
Description
This Thai Chicken Salad features a dressing made from peanut butter, water, soy sauce, rice vinegar, red curry paste, garlic, and ginger whisked until smooth. The dressing balances savory, tangy, and subtly spicy flavors, creating a creamy coating. Shredded baked chicken breast and a crunchy coleslaw mix provide protein and texture. Green onions and cilantro add fresh herbal brightness.
The salad is made by combining the salad components directly with the dressing, ensuring each part is well coated. Though it can be served immediately, refrigerating for about an hour blends the flavors better and improves the salad’s texture.
The recipe provides cooking instructions for chicken breasts baked at 450°F until done, then shredded. Dressing consistency is adjustable by adding water and optionally sweetened with honey if desired. The salad keeps refrigerated for several days without losing quality.
The balance of peanut richness and red curry heat makes it a distinct, complete salad suitable as a light meal or side. Proper chilling and stirring ensure a well-integrated flavor throughout.
Ingredients
Dressing:
- ¼ cup peanut butter I use a no-stir peanut butter spread, creamy
- ¼ cup water
- 2 tablespoons soy sauce or a gluten-free alternative, reduced-sodium
- 1 tablespoon rice vinegar
- 2 tablespoons Thai red curry paste
- 1 tablespoon garlic minced, fresh
- 1 tablespoon ginger root minced, fresh
Salad:
- 1 pound chicken breast shredded, from about 20 ounces of raw chicken, cooked, boneless skinless
- 2 cups coleslaw mix 5 ounces
- ¼ cup green onions thinly sliced
- ½ cup cilantro chopped
Instructions
Make the dressing:
- In a large salad bowl, whisk the peanut butter, water, soy sauce, and rice vinegar. Whisk for a few minutes until smooth, stopping to scrape the sides of the bowl with a rubber spatula once or twice.
- Whisk in the red curry paste, garlic, and ginger. Check the mixture's consistency and add a bit more water if needed (start with a tablespoon). Your goal is to achieve dressing consistency. Not too thick, not too runny.
Make the salad:
- To the same bowl, add the shredded chicken, coleslaw mix, green onions, and chopped cilantro. Mix after each addition.
- Mix the salad for a few more minutes, slowly and thoroughly, until all the salad components are well-coated in the dressing and there's no excess dressing pooling on the bottom.
- Serve immediately, or cover and refrigerate for one hour to allow the flavors to meld. Mix one more time, then serve.
Notes
- For the chicken, baking at 450°F until cooked through (20-25 minutes) and shredding when cool works well for texture.
- Refrigerating the salad for an hour before serving allows flavors to meld and improves texture.
- No-stir peanut butter is used for convenience, but natural peanut butter works with adjustments to water amount and possible added sweetness.
- The salad keeps in the fridge for 3-4 days when stored airtight, counting from chicken cooking date.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 281kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Sodium | 821mg | 34% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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