Thai Peanut Chicken Salad

Thai Peanut Chicken Salad is delicious with a complex-flavored sauce and fresh, crunchy vegetables. This dish is healthy, easy and affordable.

I can’t decide if the Star of Thai Peanut Chicken Salad is the complex-flavored sauce, the delicious crunch from the fresh vegetables, or the fact that it makes A LOT and is super economical (Only about $2.50 per serving). This salad serves 10-12 people so it’s perfect for a party or potluck. Or just make it for your family and have some left over to snack on for lunch. I was thrilled the lettuce was still crisp even after two days in the fridge with the sauce already on it. Speaking of the sauce, what a perfect blend of powerhouse tastes in your mouth! It does calls for Asian chile sauce, like Sriracha, which on its own is VERY spicy. But it is imperative you add at least the minimum I recommend in this recipe. The minimum gives no heat at all and in fact, is not enough in my book. I’ve served this to kids as well as a few spice-pansies. No one mentioned heat.

Crisp red peppers and English cucumbers add a satisfying crunch and the lettuce and noodles bring a variety of textures plus hold the dressing perfectly. For a vegan option, substitute the chicken with extra-firm tofu and it will be incredible.

If any of your guests or family is a spicy food aficionado, just mix a little extra soy sauce with Sriracha in a small dish and serve it on the side for them. They will love the personalized attention and it is effortless on your part.

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5 from 5 votes

Thai Peanut Chicken Salad

Simple to make, healthy and affordable. A fresh, crunchy main dish salad with incredible complex flavored sauce!

Course Main Dish Salad

Cuisine Asian

Servings 10 -12

Calories 323

Author Good Dinner Mom

Ingredients 

1x2x3x

• 8 ounces fresh or dried linguine or Chinese egg noodles, or Chinese egg noodles,cooked to al dente and chilled
• 1 cup creamy natural peanut butter
• ¾ cup rice vinegar
• 2 Tablespoons toasted sesame oil
• 2 Tablespoons dry cooking sherry
• 1 cup scallions, thinly sliced
• ¼ cup soy sauce
• 2 Tablespoons Asian Chile hot sauce, such as sambal oelek or Sriracha
• 2 heads hearts-of-romaine lettuce, chopped or 1 head regular romaine, chopped
• 2 medium red bell peppers, diced
• 1 large English cucumber, peeled, seeded, halved lengthwise and cut into ¼-inch slices
• 1 ½ pounds cooked boneless, skinless chicken breasts, sliced crosswise into ¼-inch slices and chilled (I boiled my chicken breasts for moist results, and cut after cooling)
• ⅛ teaspoon salt, or more to taste
• Freshly ground pepper to taste
• Toasted sesame seeds for garnish, optional
• Unsalted cashews for garnish, optional

Instructions

• Whisk 1 cup peanut butter, ¾ cup vinegar, 2 Tablespoons sesame oil and 2 Tablespoons sherry in a bowl until smooth. Add 1 cup scallions, ¼ cup soy sauce and 2 Tablespoons hot sauce, and stir to blend. (The sauce can be made several days ahead and refrigerated until the day of assembly, if desired)
• Combine 2 chopped lettuce, 2 diced bell peppers, 1 cut cucumbers, ¾ of the noodles and 1 ½ pounds chicken. Add ¾ of the dressing and toss to coat. Season with salt and pepper.
• Taste at this point and if salad needs more heat, add an additional Tablespoon Sriracha and Tablespoon of soy sauce to remaining ¼ of sauce. Then stir remaining sauce into your salad and mix well. Add more noodles at this point, if you like.
• Serve with sesame seeds and cashews on the side, if desired.

Nutrition Facts

Thai Peanut Chicken Salad

Amount Per Serving

Calories 323 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 5g

Monounsaturated Fat 8g

Cholesterol 44mg15%

Sodium 752mg33%

Potassium 548mg16%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 5g6%

Protein 23g46%

Vitamin A 1385IU28%

Vitamin C 34mg41%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition per serving (without cashews): 242 calories; 11 g fat (2g sat, 5g mono); 34 mg cholesterol; 17 g carbohydrate; 0 g added sugars; 18 g protein; 3 g fiber; 312 mg sodium (if using low-sodium soy sauce); 386 mg potassium. Vitamin A (69% daily value), Vitamin D 48% dv), Folate 19% dv).

Recipe adapted from Simply Ming One-Pot Meals.

Cook’s note: You can make this ahead as follows: Either make dressing several days ahead of time and refrigerate. Or make all salad ingredients ahead of time minus the lettuce and combine. The day of serving, add lettuce and dressing with other ingredients.