Thai Chicken Salad with Peanut Dressing
Cuisine: Thai
Prep time: 
Total time: 
Serves: 4 as a main dish
This salad is my favorite recipe for a summer dinner or easy entertaining. The recipe is adapted from Pinch of Yum.
For the dressing:
  • ¼ cup unsweetened natural peanut butter
  • Scant ¼ cup warm water
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice (from half of a lime)
  • 1 tablespoon grapeseed oil (or any neutral oil)
  • 2 teaspoons granulated sugar
  • ½ teaspoon fish sauce
For the salad:
  • 10 ounces shredded green cabbage (1 bag of ready-to-use from Trader Joe's) (or 1 small cabbage shredded)
  • 2 medium carrots, grated (1/2 cup)
  • 1 large cooked chicken breast, diced (2 cups)
  • 2 medium peaches or nectarines, diced (or ½ ripe papaya)
  • ¼ cup cilantro leaves, chopped (or Thai basil)
  • 1 green onion stock, white and light green parts only, sliced thin
  • ¼ cup chopped peanuts
  1. To make the dressing: place peanut butter and warm water in a well-sealed jar and shake vigorously until the peanut butter is incorporated with the water. Add the rest of the dressing ingredients and shake until combined. Chill in refrigerator. Can be made a day ahead. Shake again before use.
  2. To make the dish: Layer all the chopped salad ingredients in a large bowl. Pour about ¾ of the dressing over the salad and toss. Add more dressing if desired. Serve immediately.
  3. Make ahead directions: Most of the ingredients can be prepared the day before and kept in the refrigerator. Make dressing as directed and keep separate. Chop and assemble the salad the day before EXCEPT for the peaches and cilantro. An hour before serving, chop the peaches and cilantro. Just before serving, assemble all the salad ingredients in a large serving bowl and toss with dressing.
Recipe by Foodie Goes Healthy Recipe Blog at