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Thai Chicken Salad

This Thai Chicken Salad With Peanut Dressing is loaded with fresh crunchy vegetables, leftover rotisserie chicken and a spicy peanut dressing. This salad is perfect for meal prep, requires no cooking time and is on the table in just 15 minutes!
Prep Time15 minutes
Total Time15 minutes
Course: Lunch, Main Course
Cuisine: Asian
Keyword: thai chicken salad, thai salad, chicken thai salad recipe, thai chicken salad recipe,
Servings: 4
Author: Bobbie Blue

Equipment

  • grater or Microplane
  • large and small bowl
  • cutting board
  • knife

Ingredients

Peanut Sauce Dressing

  • ½ cup peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon sriracha, adjust to taste
  • ½ teaspoon freshly grated ginger
  • 1 clove freshly grated garlic

Thai Chicken Salad

  • 12 ounce bag coleslaw mix or chopped cabbage
  • 2 cups romaine lettuce
  • 3 cups rotisserie chicken, chopped
  • 1 cup grated carrots
  • 2 green onions, sliced
  • ½ cup red bell pepper, thinly sliced
  • ½ cup edamame, shelled (I get frozen shelled edamame)
  • ¼ cup dry roasted peanuts, chopped

Instructions

  • In a small bowl mix together the peanut butter, soy sauce, lime juice, honey and sriracha. Grate the ginger and garlic into the bowl and stir into the sauce. If the peanut dressing is too thick you can add a couple of tablespoon of water to thin out.
  • Add the salad ingredients to a large bowl. Pour the peanut sauce over top and use spoons to toss, covering the salad with the dressing.
  • Portion salad into 4 bowls to serve. Garnish with chopped peanuts.

Notes

Meal Prep & Storage

This is a great recipe for meal prep. If you want to make it a day or two before you can prep the salad and the dressing. Then store them both separately in the refrigerator. When ready to assemble, stir the dressing and drizzle over the salad and serve. 
Storing any leftovers of this recipe is simple. Transfer them to an airtight container and store in the refrigerator. Be mindful that the dressing will cause the vegetables to go a little soft. It will last in the refrigerator with the dressing for two days. However, if you can store the salad and dressing separately then it will be good for four days refrigerated.