Thai Chicken Salad with Easy Peanut Dressing

Name: Thai Chicken Salad with Easy Peanut Dressing
Prep time: 15 min
Total time: 15 min
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; 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

Published: Jan 19, 2019 by Nicky Corbishley

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This Thai Chicken Salad is ready in 15 minutes - including the Thai Peanut sauce! A great meal prep lunch.

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.

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.....

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

Then whisk it all together until smooth.

Now prep the veggies. Slice peeled carrots into matchsticks:

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

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

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

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

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

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:

I first created this recipe for DIYs.com

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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.