This Crunchy Thai Chicken Salad with Peanut Dressing packs a ton flavor!  We used store bought rotisserie chicken and crunchy veggies…but this salad, it’s all about the dressing!  And wait till you see how quickly it comes together!

This delicious recipe will have you falling in love with salads again!  A creamy Thai style dressing the you mix up in your blender.  Makes a big batch…nothing worse than not having enough sauce!

peanut dressing spooned onto thai peanut salad

Things we love about this Thai salad:

  • It’s crunchy, and fresh with a big flavors.
  • A great vessel for rotisserie chicken or cooked chilled shrimp.
  • You can use all kinds of veggies in it, really whatever you have hanging around
  • Finally…it has peanut butter on it!

What is Napa Cabbage and do I have to use it in this recipe?

  • Napa cabbage is an asian variety of cabbage…super simple!  It’ has long crinkly leaves and softer texture than the head cabbage we are used to.  I’d describe it as a cross between romaine and head cabbage.  You find it in the asian section of your produce department, usually right next to the bok choy.
  • You can substitute any hearty lettuce, like iceberg or romaine.

napa cabbage sliced on a cutting board

 

Tip- When cutting your english cucs, use a spoon to remove the seeds.  This will keep your salad nice and crunchy.

 

how to remove seeds from an english cucumber

 

How to make the delicious dressing for this

Thai Chicken Salad

I used my favorite Nutri Bullet blender (again).  I know!  These guys should sponsor my blog.  I am not a gadget gal but I love this compact little blender!

A food processor, immersion blender or just a regular blender will give you the same results.

Simply add all the ingredients and whiz it up!

how to make thai peanut dressing

Can I use any nut butter to make this dressing?

  • Absolutely !  Almond butter or cashew butter would be fabulous in this dressing.

thai peanut salad dressing in a jar

 

I usually transfer all my dressings to these great squeeze bottles.  I use these for everything from olive oil to dishwashing liquid!  My fridge is full of them!

 

Our favorite dressing dispenser

A few more tips to make this Crunch Thai Peanut Salad

  • use left over chicken or buy a rotisserie chicken from your super market
  • use store bought shredded carrots
  • substitute cooked shrimp for the chicken
  • mix up the veggies and add what you have on hand.  Zucchini, asparagus, broccoli…skies the limit!

veggies on cutting board

 

 

 Need some help with this recipe? Check out this Thai Chicken Salad video here! 

Crunch Thai Peanut Salad

If you are looking for more recipes for rotisserie chicken…I have a Pinterest board for that here!

You might also like my Fresh Corn and Avocado Salad .  Fresh corn cut right off the cob, no need for cooking.  Served with a delicious Honey Lime Vinaigrette!

To Crunch Easy Salads!

Clink!

Kathi

 



Crunchy Thai Chicken Salad with Peanut Dressing
4.37 from 38 votes
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Prep Time
20 mins
Total Time
20 mins
 

A super easy main meal salad that uses store bought rotisserie chicken!  The dressing packs a ton of flavor!

Course: Main Course, Salad
Cuisine: American, Asian, thai
Servings: 5
: 474 kcal
: Kathi & Rachel
Ingredients
Peanut Dressing
  • 1/2 cup creamy peanut butter
  • 1/3 cup rice vinegar regular vinegar plus one teaspoon of sugar will work in a pinch
  • 1 lime, juiced
  • 1/4 cup vegetable oil
  • 1 tablespoon sesame oil
  • 3 tablespoon soy sauce
  • 3 tablespoons honey
  • 1 tablespoons sugar
  • 2 cloves garlic - chopped
  • 1 tablespoon fresh ginger, peeled and chopped or 1/2 teaspoon ground
  • 1 teaspoon salt
  • pinch of crushed red pepper flakes
For Salad
  • 1 1/2 cups cooked, shredded chicken
  • 4 cups shredded napa or regular cabbage iceberg or romain will work as well
  • 2 carrots - julienned
  • 1 english cucumber - seeded and sliced
  • 1 red pepper - sliced
  • 2 green onions - sliced on the diagonal
  • 1/2 cup peanuts for garnish
  • 1/2 cup fresh cilantro
Instructions
  1. For Dressing: combine all ingredients in a blender or food processor and pulse until smooth and creamy.  If too thick, add one tablespoon of water at a time until it reaches desired consistency.  I find 2-3 tablespoons will do.

  2. For Salad: Combine all ingredients in a bowl and toss.  

  3. Top with desired amount of  Peanut Dressing and  and garnish with chopped peanuts if desired.

    NOTE: You will not use all the dressing.  It is delicious on left over chicken as a dipping sauce.

Recipe Notes

A few more tips to make this Crunch Thai Peanut Saladuse left over chicken or buy a rotisserie chicken from your super marketuse store bought shredded carrotssubstitute cooked shrimp for the chickenmix up the veggies and add what you have on hand.  Zucchini, asparagus, broccoli...skies the limit!

Nutrition Facts
Crunchy Thai Chicken Salad with Peanut Dressing
Amount Per Serving
Calories 474 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 13g65%
Cholesterol 9mg3%
Sodium 1239mg52%
Potassium 694mg20%
Carbohydrates 31g10%
Fiber 6g24%
Sugar 20g22%
Protein 16g32%
Vitamin A 5075IU102%
Vitamin C 60.1mg73%
Calcium 78mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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