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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.
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 nashville filipino food 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 nashville filipino food 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. Perfect for busy weeknights!
Ingredient variations
- Add or substitute your favorite salad veggies, such as iceberg lettuce, cucumbers, and tomatoes.
- Switch the salad dressing from peanut to cashew or almond-based by changing the nut butter.
- Instead of chicken, add shrimp, steak, or even tofu as a protein change.
- Add extra heat to the dressing by including chili flakes or fresh chili peppers.
- Add bulk to the salad by tossing some al-dente noodles, such as whole wheat spaghetti or rice noodles.
Helpful tips
- You can use leftover cooked chicken or rotisserie chicken to save time.
- 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. 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.
Serving suggestions
- Enjoy this Thai chicken salad as a main dish with dinner rolls, 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.
Storage instructions
- 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
- 1package(12 ounces) wonton wrappers, sliced into thin strips
- 1cupcanola oil
- 1Romaine lettuce heart, chopped
- ½headcabbage, chopped
- ¼headred cabbage, shredded
- 1large carrot, peeled and shredded
- ½red bell pepper, seeded and chopped
- 2green onions, chopped
- ¼cuppeanuts, chopped
For the Spicy Peanut Dressing
- 3tablespoonssmooth peanut butter
- 2tablespoonsred wine vinegar
- 1tablespoonginger, peeled and finely grated
- 1clovegarlic, finely minced
- ½teaspoonSriracha sauce
- juice of 1 lemon
- 2tablespoonssoy sauce
- 2tablespoonshoney
- 1teaspoonsugar
- 1tablespoonsesame oil
- 3tablespoonscanola oil
Instructions
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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.
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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.
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Remove chicken from the liquid, and refrigerate to completely cool. Cut the breasts into 1-inch cubes.
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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.
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In a large bowl, combine chicken, lettuce, cabbage, red cabbage, carrots, bell pepper and green onions.
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When ready to serve, add peanut dressing and gently toss to combine. Top with fried wontons and peanuts.
For the Spicy Peanut Dressing
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With hands, squeeze ginger to extract juice.
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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.
- 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
“This 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.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More
