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!
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.
Tip- When cutting your english cucs, use a spoon to remove the seeds. This will keep your salad nice and crunchy.
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!
Can I use any nut butter to make this dressing?
- Absolutely ! Almond butter or cashew butter would be fabulous in this dressing.
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!
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!
Need some help with this recipe? Check out this Thai Chicken Salad video here!
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!
Crunchy Thai Chicken Salad with 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
- 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
- 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.
- For Salad: Combine all ingredients in a bowl and toss.
- 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.
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