Thai Chicken Salad with Spicy Peanut Dressing is a must on your meal rotation! Loaded with crisp vegetables, moist chicken, and fried wonton strips with a flavorful salad dressing, it's a hearty and tasty meal that's sure to rock your taste buds. It's easy to make in under 30 minutes!
If you're looking for an easy meal that packs flavor, this Thai Chicken Salad with Spicy Peanut Dressing is a must-make. A delicious medley of cubed chicken pieces, chopped peanuts, fried wonton strips, and crunchy salad ingredients with a creamy and spicy peanut dressing, every bite is mouth-watering.
Not only is it loaded with delicious flavors and textures and packed with protein and good-for-you nutrients, but this salad is also super easy to put together in minutes using simple kitchen staples. Like Chinese chicken salad and grilled shrimp mango avocado salad, it's perfect for busy weeknights when you crave something tasty but don't have the time or energy for anything complicated.
Ingredient variations
- Vegetables- Add or substitute your favorite salad veggies, such as iceberg lettuce, cucumbers, and tomatoes.
- Dressing- Switch the salad dressing from peanut to cashew or almond-based by changing the nut butter.
- Meat- Add shrimp, steak, or even tofu instead of chicken to switch up the protein.
- Seasonings- Add extra heat to the dressing by including chili flakes or fresh chili peppers.
- Noodles- Add bulk to the salad by tossing some al-dente pasta, such as whole wheat spaghetti or rice noodles.
Thai Chicken Salad Recipe Steps
This is a quick summary; read the detailed ingredient list and instructions in the recipe card below.
- Poach chicken- cooking the chicken breast gently in aromatics helps keep it moist and juicy. You can use rotisserie or any leftover cooked chicken to save time.
- Fry the wonton- cut the wonton into thin strips and deep-fry in hot oil until golden and crispy. You can also use packaged crispy wontons, which you can find in the salad section of most supermarkets.
- Make the dressing- whisk in a bowl until blended and smooth.
- Serve- combine all the salad ingredients together and drizzle with the dressing.
Helpful tips
- Toast the peanuts for added depth of flavor.
- Only add the salad dressing to the fresh salad ingredients just before serving. This will prevent the crunchy salad ingredients from becoming soggy from moisture.
Frequently Asked Questions
Is the peanut dressing hot?
It has a slight kick of spicy heat from the sriracha sauce. You could increase the level of spiciness by adding more the sriracha sauce or adding seasonings such as cayenne pepper or red chili flakes.ย Or mellow out the heat by omitting the sriracha sauce altogether.
How long will the dressing last?
Stored properly in an airtight container, the salad dressing will last up to 1 week in the refrigerator. Give it a shake before using it to mix any separated ingredients.
How to serve and store
- Enjoy this Thai chicken salad as a main dish with pandesal, crusty bread, or a side for a larger meal. You can also use it as a filling for flour tortillas or pitas for a tasty spin on sandwiches, roll-ups, or wraps.ย
- Store leftovers in an airtight container, preferably keeping the dressing in a separate container, as it will make the crunchy salad ingredients soft and mushy. You can skip storing the fried wonton and peanuts, as they will turn soggy over time.
- Without salad dressing, this salad will last 1-2 days in the fridge before the ingredients soften. If with the salad dressing, it should be consumed within a day of storage for the best texture.
Ingredients
For the Salad
- 4 (4 ounces each) boneless chicken breast
- salt and pepper to taste
- 1 package (12 ounces) wonton wrappers, sliced into thin strips
- 1 cup canola oil
- 1 Romaine lettuce heart, chopped
- ยฝ head cabbage, chopped
- ยผ head red cabbage, shredded
- 1 large carrot, peeled and shredded
- ยฝ red bell pepper, seeded and chopped
- 2 green onions, chopped
- ยผ cup peanuts, chopped
For the Spicy Peanut Dressing
- 3 tablespoons smooth peanut butter
- 2 tablespoons red wine vinegar
- 1 tablespoon ginger, peeled and finely grated
- 1 clove garlic, finely minced
- ยฝ teaspoon Sriracha sauce
- juice of 1 lemon
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 3 tablespoons canola oil
Instructions
- In a heavy-bottomed pot over medium heat, place chicken in a single layer and enough water to cover. Add salt and pepper to taste. Bring to a boil and then reduce heat to barely a simmer.
- Cover and continue to simmer for about 10 minutes. Turn off the heat and allow the chicken to cook completely in hot water for about 15 to 20 minutes.
- Remove chicken from the liquid, and refrigerate to completely cool. Cut the breasts into 1-inch cubes.
- In skillet over medium heat, heat oil. Add wonton strips and cook for about 1 to 2 minutes or until golden and crisp. Remove from pan and drain on paper towels. Set aside.
- In a large bowl, combine chicken, lettuce, cabbage, red cabbage, carrots, bell pepper and green onions.
- When ready to serve, add peanut dressing and gently toss to combine. Top with fried wontons and peanuts.
For the Spicy Peanut Dressing
- With hands, squeeze ginger to extract juice.
- In a bowl, combine peanut butter, vinegar, garlic, Sriracha sauce, ginger juice, lemon juice, soy sauce, honey, sugar, sesame oil and canola oil. Whisk together until well-blended and smooth.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- ย Toast the peanuts for added depth of flavor.
- Only add the salad dressing to the fresh salad ingredients just before serving. This will prevent the crunchy salad ingredients from becoming soggy from moisture.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
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