Thai Style Chicken Salad with Peanut Dressing Recipe
This vibrant Thai Style Chicken Salad combines tender shredded chicken with fresh vegetables and a creamy, flavorful Thai peanut dressing. Featuring crisp carrots, aromatic cilantro, and crunchy almonds, this salad is light yet satisfying and served best with watermelon radish slices or crackers for added texture. The dressing is dairy-free, utilizing yogurt, peanut butter, and traditional Thai ingredients like coconut aminos and toasted sesame oil for a perfect balance of tangy, nutty, and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Salad
- 3 cups shredded chicken
- 1 cup shredded carrots
- 1 cup chopped cilantro
- 1 cup chopped green onions
- 1/2 cup sliced almonds
- Watermelon radish slices or crackers, for serving
Thai Peanut Dressing
- 12 oz dairy-free plain yogurt
- 1/4 cup creamy peanut butter
- 3 tbsp coconut aminos
- 2 cloves garlic, minced
- 2 tsp toasted sesame oil
- 2 tsp rice vinegar
- Juice of 2 limes
Instructions
- Prepare the Chicken: Begin with 3 cups of shredded cooked chicken. This can be leftover rotisserie chicken or pre-cooked chicken breast shredded by hand or with forks to achieve a tender texture.
- Prepare the Vegetables: Shred 1 cup of carrots finely, chop 1 cup of fresh cilantro, and chop 1 cup of green onions. These fresh ingredients add vibrant color and distinct flavors to the salad.
- Make the Thai Peanut Dressing: In a medium mixing bowl, combine 12 oz of dairy-free plain yogurt with 1/4 cup of creamy peanut butter. Add 3 tablespoons of coconut aminos, 2 teaspoons of toasted sesame oil, 2 teaspoons of rice vinegar, minced garlic cloves, and juice from 2 fresh limes. Whisk thoroughly until the dressing is smooth, creamy, and well emulsified.
- Combine Salad Ingredients: In a large bowl, toss the shredded chicken, shredded carrots, chopped cilantro, and green onions together. Pour the prepared Thai peanut dressing over the salad ingredients. Toss gently but thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Add Crunch and Serve: Sprinkle 1/2 cup of sliced almonds over the salad for added crunch and nutty flavor. Serve immediately with watermelon radish slices or crackers on the side for an additional crisp contrast.
Notes
- For extra protein, add cooked shrimp or tofu to this salad.
- The dairy-free yogurt keeps this recipe vegan-friendly and light; feel free to substitute with regular Greek yogurt if preferred.
- Adjust lime juice and coconut aminos according to your taste preferences for more tang or saltiness.
- Almonds can be toasted lightly to enhance their flavor before adding.
- This salad is best served fresh to maintain the crispness of vegetables and almonds.
