THAI CHICKEN SALAD
This Thai-style chicken salad is colourful and packed with flavour, thanks to a very moreish peanut dressing. Enjoy hot or cold and be ready to go back for seconds!
This is one of my go-to recipes for busy weeknights when I need something easy and nutritious (that will still satisfy my tastebuds!). It works just as well with beef as it does with chicken, and I imagine tofu would be good too.
There’s just one problem I have with this recipe, and that’s using up the leftover cabbage (anyone else wish they would sell them in quarters?!). Try sautéing it with a little butter, brown sugar and balsamic vinegar – yum! Serve with sausages and mash and you’ve got a whole new meal.
THAI CHICKEN SALAD
This Thai chicken salad is colourful and packed with flavour, thanks to a very moreish peanut dressing. Enjoy hot or cold, and be ready to go back for seconds!
Ingredients
SALAD
- 1/4 red cabbage
- 1 large carrot
- 2 courgettes
- 1 red capsicum
- 1/2 cup chopped roasted, salted peanuts (100g)
- 1/4 cup peanut butter (crunchy or smooth) (65g)
- 2 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp lime juice
- 1 Tbsp water
- 1 Tbsp white vinegar
- 1 tsp sesame oil
- 1 tsp minced ginger
CHICKEN
- 600 g boneless, skinless chicken thighs (1.3lb)
- 2 tsp vegetable oil
TO SERVE
- 250 g microwave pouch of brown rice and quinoa (8.8oz)
- 1/4 cup chopped roasted, salted peanuts (50g)
Instructions
PREPARE SALAD
Finely shred the cabbage. Use a spiralizer or julienne peeler to shred the carrot and courgettes (you can grate or finely slice by hand if you prefer). Slice the capsicum into thin strips. Combine in a large bowl with the peanuts.
Whisk together the peanut butter, soy sauce, honey, lime juice, water, vinegar, sesame oil and ginger until smooth. Taste and add more lime juice and salt and pepper as required. Set aside.
COOK CHICKEN
Dice the chicken thighs and season with salt and pepper. Heat oil in a large frying pan over a medium-high heat and cook the chicken until browned all over and cooked through.
SERVE
Microwave rice and quinoa according to the instructions on the packet. Add to the salad together with the cooked chicken. Pour over the dressing and toss to combine. Sprinkle with peanuts to serve. You can also add lime wedges, if you like.
Recipe Notes
WINE MATCH: This meal pairs nicely with an off-dry Riesling or Chardonnay.
GLUTEN FREE OPTION: This meal is virtually gluten free anyway. Make sure you use gluten free soy sauce and check the peanuts aren’t at risk of containing gluten.
INGREDIENT SWAP: You can change out the chicken for diced beef rump steak or tofu, if you prefer. You can also replace the peanuts with cashews and use cashew butter instead of peanut butter.
INGREDIENT LEFTOVERS: As half a red cabbage is usually the smallest amount you can buy, you are likely to have some left over. Create another meal with it by sautéing with a little butter, brown sugar and balsamic vinegar. Serve with mashed potato and sausages.
STORING AND REHEATING: Store individual portions in the refrigerator. Tastes good reheated for lunch the next day, and is also delicious cold.
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8 Comments
Made this for dinner last night, but adapted it slightly by using a premade bag of coleslaw that had red cabbage, broccoli, carrot and beetroot. Super easy, and super yum! This one is going to become a regular in our household.
So pleased to hear you enjoyed this meal 🙂 great idea to use the premade coleslaw too. Thanks for taking the time to leave a review!
So colourful & delicious. I enjoyed this one the next day for lunch.
Awesome, thanks Pip! I like this one for lunch too 🙂
Loved this recipe – that dressing was delish & I felt like I got an antioxidant hit with all those amazing colours.
Thank you! Glad you got an antioxidant boost to start the week off right!
Another good meal. Make sure that you use salt on the salad and I doubled the sauce recipe
Thanks for your feedback Jenny! 🙂