If you enjoy a quick, healthy and eye-appealing main dish, this Chicken Thai Salad with Peanut Sauce won’t let you down.
This main-dish salad combines chicken with a cabbage blend and is seasoned with mint, red onion and cilantro. The homemade dressing is exactly what is needed to add a delightful flavor to this distinctive dish along with a nice crunch from the peanuts.
Why homemade Peanut Sauce?
While store-bought may taste great, most brands don’t use real food ingredients. Instead, these sauces are typically loaded with added sodium, refined sugar, vegetable oils and artificial ingredients. This recipe takes the guesswork out of knowing if your sauce is a healthy addition to your meal or nothing more than a real-food imposter.
We’re always looking for ways to reduce time in the kitchen and simplify healthy eating, especially throughout the week. While this meal is super simple to toss together, we often chop our onions and prepare our Peanut Sauce on our food prep day. It really helps to reduce stress, save time and simplify dinner on busy weeknights.
Taking your salad to a picnic?
If you’re serving this salad at a summer picnic or party, you may be wondering how you can keep it cold. Simply add ice cubes to a larger bowl than the one you’re serving your salad in and set your serving bowl on the bed of ice.
Some ways to “reinvent” your leftovers:
- Serve it as a side dish
- A dip for grilled chicken or chicken kabobs
- Served with homemade Spring Rolls
- Tossed with Pad Thai
- In a stir-fry, Asian noodle dish or ramen
- Served with grilled shrimp
- With crispy baked tofu
If you enjoy a quick, healthy and eye-appealing main dish, this Chicken Thai Salad with Peanut Sauce won’t let you down. This main-dish salad combines chicken with a cabbage blend and is seasoned with mint, red onion and cilantro. The homemade dressing is exactly what is needed to add a delightful flavor to this distinctive dish along with a nice crunch from the peanuts.
- 1 pound (2 & 1/2 cups) cooked, shredded chicken breast, cold (use leftovers or rotisserie chicken in a pinch)
- 2 (10 oz.) bags (3 cups) blended cabbage, carrots and greens
- 1/2 cup mint, chopped
- 1/4 cup red onion, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup roasted peanuts
- 1/4 cup nut butter
- 1/4 cup orange juice (approximately 1/2 orange)
- 1 teaspoon minced ginger (or 3 THIN slices of ginger about the size of a quarter, finely chopped)
- 2 teaspoons minced garlic (or 1 large clove)
- 3 tablespoons lime juice
- 2 tablespoons Bragg’s liquid aminos
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 1/4 teaspoon hot sauce (optional)
- 1 pinch Himalayan pink salt
- Place all salad ingredients except peanuts in a large bowl, toss.
- Blend ingredients for peanut dressing in a blender until smooth. If using minced ginger rather than sliced, you can whisk peanut dressing.
- When ready to serve, pour desired amount of dressing over the salad and toss well. Plate salad and top with roasted peanuts. Serve and enjoy!
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
Substitute bagged cabbage blend with 2 & 1/2 cups shredded napa cabbage and 1/2 cup shredded carrots.
Substitute sesame oil with extra virgin olive oil.
Substitute hot sauce with 1/4-1/2 teaspoon cayenne pepper.
Use cashews for paleo-friendly version.
Eliminate chicken for a vegetarian option.
Keywords: Thai Salad, Peanut Sauce, Chicken Salad