THAI PEANUT CHICKEN SALAD
This Thai Peanut Chicken Salad is a vibrant and satisfying lunch choice, bursting with texture and bold Southeast Asian flavour. This Shredded cooked chicken breast is tossed with crisp red cabbage, shredded carrot, fresh cucumber and mixed lettuce. This Thai chicken salad is topped with chopped peanuts and coated in a creamy, savoury and sweet peanut dressing. This Thai peanut chicken salad is both filling and refreshing. For the preparation of this salad, no cooking is required. This Thai peanut chicken salad is ideal for busy days and perfect for storing in a mason jar for meals on the move. Each bite of chicken salad delivers crunch, flavour and wholesome goodness.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Thai
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Summer, Picnic, Spring, Family Reunion, Graduation, Ramadan, Potluck, Father’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, High Fibre, Low/ No Sugar, Wheat / Gluten-Free, Kid Friendly, Low Fat
DISH TYPE
Salad
INGREDIENTS
- 2 tablespoons peanut dressing
- ½ cup cooked chicken breast, shredded
- ¼ cup shredded carrot
- ¼ cup red cabbage, shredded
- ¼ cup chopped cucumber
- 1 tablespoon chopped peanuts
- ¼ cup mixed lettuce
FULL NUTRITIONAL INFORMATION
- Calories: 295 kcal
- Protein: 25 grams
- Carbohydrates: 9 grams
- Sugars: 4 grams
- Fat: 18 grams
- Saturated Fat: 3 grams
- Fibre: 3 grams
- Sodium: 320 milligrams
- Cholesterol: 55 milligrams
PREPARATION
- Prepare The Chicken: Shred cooked chicken breast into bite-sized strips using two forks or your hands. Ensure the meat is cooled, then place it in a large bowl.
- Add The Vegetables: Mix in the shredded carrot, red cabbage, chopped cucumber and mixed lettuce. These add texture, freshness and vibrant colour to the salad.
- Pour The Dressing: Drizzle 2 tablespoons of peanut dressing over the salad. Toss everything gently using salad tongs or a large spoon to coat the ingredients evenly.
- Add Toppings: Sprinkle the chopped peanuts over the salad to introduce crunch and a nutty depth that enhances the overall flavour.
- Assemble To Serve: Spoon the mixture into a mason jar, layering sturdy vegetables at the bottom and lettuce at the top. Seal and refrigerate it or plate and serve immediately.
PREP TIME
10 minutes
COOKING TIME
None
TIPS
- Use Pre-Cooked Chicken: Rotisserie or leftover grilled chicken works perfectly and saves time.
- Shred Uniformly: Even-sized chicken shreds allow for consistent dressing coverage.
- Chill Before Serving: Letting the salad rest for 15 to 20 minutes enhances the flavours.
- Pack Smartly: If using a jar, layer cabbage and cucumber at the bottom to keep lettuce crisp.
- Shake Before Serving: Give your jar a light shake to recoat the ingredients in the dressing.
VARIATIONS
- For A Vegetarian Version: Substitute chicken with baked tofu or edamame.
- Add Healthy Grains: Toss in cooked quinoa or brown rice to increase fibre and fullness.
- For A Spicy Twist: Mix sriracha or red chilli flakes into the peanut dressing.
- Change Up The Veg: Add bell peppers or sugar snap peas for colour and crunch.
- Nut-Free Option: Replace peanut dressing with tahini sauce and omit peanuts.
PREPPING AND STORAGE
- Refrigeration: Store in a sealed jar or container in the fridge for up to 2 days.
- Make-Ahead Convenience: Ideal for preparing lunch the night before to keep dressing separate until ready to eat.
- Freezing Note: Not suitable for freezing due to the fresh vegetables and dressing consistency.
- Layering Tip: Place firmer ingredients like cabbage and cucumber at the base if storing in a jar.
- Storage Temperature: Keep chilled and serve cold for the best texture and flavour.