Thai Chicken Salad with Peanut Sauce is a delicious change-up from your usual chicken salad. Perfect for lunch or dinner, this salad is packed with a mixture of crisp fruits and vegetables like bell pepper, shredded cabbage, carrots, cucumber, and fresh mango. It's tossed with flavorful herbs like scallions, cilantro, basil, mint, and a luxurious peanut dressing.
Course main course, salad
Cuisine Thai
Keyword peanut sauce, thai salad
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Calories 359kcal
Author Steph
Equipment
mixing bowl
large pot
Ingredients
Poached Chicken
2lbschicken breastraw
1limejuiced
1tspgingerground
1tspkosher salt
fresh cracked pepper
Salad
1red bell pepper
2cupsshredded cabbage
2cupsshredded carrots
1cucumber
2cupsmango2 mangoes, can use frozen chunks (be sure to defrost)
2scallions
1/4cupcilantrofresh
2tbspmint leavesfresh
1/4cupbasilfresh
Peanut Sauce
3/4cuppowdered peanut butter
3tbspreduced sodium soy sauce
1.5tbsphoney
.5tbspsesame oil
1tspsriracha
2tbsplime juice
1/4cupwater
Topping
1/4cuppeanutschopped
Instructions
Poaching the Chicken
Add the raw chicken breast to the bottom of a large pot.
Add the juice of the lime, the kosher salt, pepper, and the ginger. Throw in the juiced lime halves as well.
Cover the contents of the pot with water.
Place the lid on the pot and bring the water to a boil. Once boiling, reduce the heat to a rapid simmer.
Simmer the chicken for 20 minutes or until the internal temperature of the chicken reaches 165F.
Remove the chicken from the pot, and place on a cutting board to cool.
Once cooled, shred the chicken using two forks.
Making the Salad
Thinly slice the red bell pepper.
Peel the skin from the cucumber and discard. Then peel the cucumber into thin strips using the vegetable peeler.
Add the pepper strips, cucumber strips, carrots, cabbage, chicken, and mango, cilantro, basil, scallions and mint to a large mixing bowl. Stir to combine.
Making the Peanut Sauce and Serving
Combine the dressing ingredients in a small bowl.
Add a little dressing at a time to the salad, making sure to toss everything so its coated evenly.
Top with the chopped peanuts. Garnish with extra herbs and lime wedges.