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Healthy Thai Chicken Salad with Peanut Dressing

A refreshing and protein-packed Thai-inspired salad featuring tender poached chicken and a creamy, savory peanut dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 boneless, skinless chicken breasts approx. 200g each
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup chopped roasted peanuts
  • 1 lime, cut into wedges
Peanut Dressing
  • 1/4 cup natural peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp warm water

Equipment

  • Medium saucepan
  • Small mixing bowl
  • Large salad bowl
  • Whisk

Method
 

Instructions
  1. Poach the chicken in a saucepan of water at a gentle simmer for 12-15 minutes until fully cooked.
  2. Remove chicken, let rest for 5 minutes, then shred using two forks.
  3. Whisk all dressing ingredients in a small bowl until smooth and glossy.
  4. Combine cabbage, carrot, bell pepper, and bean sprouts in a large bowl.
  5. Toss the vegetables with the dressing until evenly coated.
  6. Mix in the shredded chicken.
  7. Top with peanuts, cilantro, and mint just before serving.
  8. Serve with fresh lime wedges on the side.

Notes

Store in an airtight container for up to 3 days. Keep the dressing separate until serving to maintain freshness and crunch.