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    Home > Quick Dinner Recipes

    Thai Chicken Salad with Easy Peanut Dressing

    Published: Jan 19, 2019 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    2 bowls of chicken zoodle salad with Thai peanut sauce

    This Thai Chicken Salad is ready in 15 minutes - including the Thai Peanut sauce! A great meal prep lunch.
    2 bowls of chicken zoodle salad with Thai peanut sauce

    Sometimes salad isn't about the salad.

    It's about the dressing.

    Let's be honest. If you say 'what are we having for lunch?' and someone says 'salad', not many people are excited at the prospect.

    Usually a bowl of lettuce, tomato and cucumber is conjured up in the mind - which, if you're a maker of said salad (Mr/Mrs large pub or cafe chain owner), let it be known that no-one likes that salad.

    This salad is packed full of shredded chicken, courgetti (or zoodles if you're in the US), peppers, carrots and spring greens. Tasty, good for you blah blah blah. At the end of the day, it's the dressing that makes this salad.

    Thai peanut sauce being poured on chicken zoodle salad

    Salty, nutty and smooth, even if you don't like peanut butter (like me!) this sauce perfectly coats every bit of the salad to make every mouthful hit the spot.

    Start by making the dressing with peanut butter, soy sauce.....

    Pouring soy sauce into a bowl for Thai peanut dressing

    Lime juice, olive oil, garlic and honey (see low carb/keto replacement in the recipe notes):

    Limes being squeezed into a bowl for thai dressing

    Then whisk it all together until smooth.Thai peanut sauce being whisked together

    Now prep the veggies. Slice peeled carrots into matchsticks:

    Carrots being sliced on a chopping board

    Slice a red pepper, some springs greens, a few spring onions (scallions) and chop radishes into matchsticks:

    radishes being sliced on a chopping board

    Spiralize (or thinly slice) a courgette (zucchini):

    courgetti spaghetti coming out of a spirilizer

    Then place all the veggies in a big serving bowl with cooked shredded chicken and roughly torn coriander (cilantro):

    Ingredients for chicken zoodle salad in a bowl

    Toss it all together and divide between 2 or 3 bowls:

    Chicken zoodle salad being tossed together

    Drizzle on the sauce, plus a sprinkling of white and black sesame seeds:

    chicken zoodle salad in a bowl with Thai peanut sauce

    Yay for salads that make the mouth water!

    Can I make Thai chicken salad ahead?

    Yes! Make the salad the dressing, but don't pour the salad on the dressing. Cover them separately and refrigerate for a day or two, then pour on the dressing before serving.

    Can I make Thai chicken salad gluten free?

    Yes, replace the soy sauce with tamari - it'll taste just as good.

    Can I use rotisserie chicken?

    Absolutely. I'm all for the time-savers!

    Can I serve it warm?

    Yes. Heat a splash of oil in a wok, add all of the salad ingredients, except the sesame seeds. Heat for a couple of minutes until hot throughout, but still crunchy. Pour in the sauce, heat through, tossing everything together, and serve topped with sesame seeds.

    I'm on keto/low carb/sugar-free - can I replace the honey in the dressing?

    Yes, I've replaced the honey with 3 tsp erythritol before now, and it worked great.

    The Thai Chicken Salad with Easy Peanut Dressing Recipe:

    square image of chicken zoodle salad with Thai peanut sauce

    Thai Chicken Salad with Easy Peanut Dressing

    By: Nicky Corbishley
    Thai Chicken Salad with Easy Peanut Dressing - ready in 15 minutes, this salad makes a quick and easy lunch. Keto/low carb/sugar free/gluten free option too.
    5 from 2 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Lunch
    Cuisine Thai
    Servings 3 people
    Calories 341 kcal

    Ingredients
     

    • 2 small or 1 large carrot
    • 1 small red bell pepper
    • 2 radishes
    • 1 medium courgette (zucchini)
    • 1 cup (125g) cooked shredded chicken
    • 3 packed cups (150g) spring greens (collard greens) - cut into think slices
    • 3 spring onions (scallions) - chopped
    • 1 Small bunch coriander (cilantro) - roughly torn
    • 1 tsp mixed black and white sesame seeds

    Thai dressing:

    • 2 tbsp peanut butter
    • 3 tbsp soy sauce
    • 2 tbsp olive oil
    • 1 clove garlic - peeled and minced
    • 2 tbsp honey
    • juice of ½ lime

    INSTRUCTIONS
     

    • Whisk together all of the Thai dressing ingredient in a small bowl and put to one side.
    • Peel and slice the carrots into matchsticks. De-seed and thinly slice the red bell pepper, cut the radishes into small matchsticks.
    • Use a spiralizer to make courgetti (zucchini) noodles. If you haven’t got one, you could use a knife to carefully cut it into long, thin slices.
    • Place the carrot, red pepper, radishes, courgette, shredded chicken, sliced spring greens and spring onions into a large bowl. Toss everything together.
    • Drizzle over the Thai dressing and and serve immediately topped with sesame seeds and fresh coriander.
    • Note: if you want to make this ahead, you can cover and refrigerate the salad and the dressing separately. Mix together right before serving.

    Video

    ✎ Notes

    Can I make Thai chicken salad ahead?

    Yes! Make the salad the dressing, but don't pour the salad on the dressing. Cover them separately and refrigerate for a day or two, then pour on the dressing before serving.
    .

    Can I make Thai chicken salad gluten free?

    Yes, replace the soy sauce with tamari - it'll taste just as good.
    .

    Can I use rotisserie chicken?

    Absolutely. I'm all for the time-savers!
    .

    Can I serve it warm?

    Yes. Heat a splash of oil in a wok, add all of the salad ingredients, except the sesame seeds. Heat for a couple of minutes until hot throughout, but still crunchy. Pour in the sauce, heat through, tossing everything together, and serve topped with sesame seeds.
    .

    I'm on keto/low carb/sugar-free - can I replace the honey in the dressing?

    Yes, I've replaced the honey with 3 tsp erythritol before now, and it worked great.
    .
    Nutritional Information is per serving: (you can knock off 11.3 carbs per serving by removing the honey from the dressing).

    Nutrition

    Calories: 341kcalCarbohydrates: 27gProtein: 22gFat: 17gSaturated Fat: 3gCholesterol: 39mgSodium: 1136mgPotassium: 750mgFiber: 5gSugar: 18gVitamin A: 10820IUVitamin C: 85.4mgCalcium: 170mgIron: 2.2mg
    Keywords Quick and Easy, summer lunch
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    I first created this recipe for DIYs.com

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Cat says

      July 22, 2019 at 10:02 pm

      5 stars
      absolutely delicious - i will make this over and over and over 🙂 thank you for such a delicious recipe

      Reply
    2. Christine says

      January 22, 2019 at 5:55 pm

      5 stars
      Now I know what I'm going to do with my leftover roast chicken. This looks perfect for lunch tomorrow.

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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