Thai Peanut Chicken Salad

5 from 5 votes

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

Course: Main Dish Salad

Cuisine: Asian

Servings: -12

Calories: 323kcal

Author: Good Dinner Mom

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

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.