Thai Chicken Salad with Spicy Peanut Dressing

I was browsing through Kawaling Pinoy’s archives just a few days ago when I realized I had over 300 recipes and none of them is the classic tossed salad. How better to rectify the situation than by making the recipe below? Thai chicken salad that has a spicy peanut dressing?

Thai Chicken Salad with Spicy Peanut Dressing
Thai Chicken Salad with Spicy Peanut Dressing

I’m not lying that this isn’t your typical, slim-fitting salad selection. With lots of moist and tender chunks of chicken, chopped peanuts crispy wonton strips, as well as a rich dressing it’s everything sweet. But, how much is it worth every kilogram! The lightly sweet, mildly spicy, completely creamy peanut sauce tastes amazing, I’m able to enjoy it by spoon. Mix in colourful vegetables until they’re well-drained and you’ll get a fantastic taste and texture that’s the taste of a party with every bite.

Thai Chicken Salad with Spicy Peanut Dressing
Thai Chicken Salad with Spicy Peanut Dressing



Thai Chicken Salad with Spicy Peanut Dressing

This light, refreshing, and filling salad is a perfect simple lunch or dinner option.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Course: Salad


For the Salad

  • 4 boneless chicken breasts 4 8 oz. each
  • Salt and pepper according to your preference
  • 1 wonton wrappers 12oz. package, cut into thin strips
  • 1 cup oil
  • 1 Romaine heart of lettuce chopped
  • 1/2 head of cabbage chopped
  • 1/4 head of red cabbage that has been shred
  • A large, ripe carrot that has been peeled, then shredded and
  • Half red bell pepper seeded and chopped
  • 2 chopped green onions
  • 1/4 cup chopped peanuts

For the Spicy Peanut Dressing

  • 3 tablespoons of peanut butter that is smooth and creamy
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon fresh ginger, finely grated
  • 1 clove of finely minced garlic
  • 1/2 teaspoon Sriracha sauce
  • the juice from 1 lemon
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 teaspoon sugar
  • 1 Tablespoon sesame oil
  • 3 tablespoons oil from canola


  • In a heavy-bottomed, heavy-bottomed saucepan on medium heat, add one chicken piece in the middle, and enough water to be able to. Include salt as well as pepper according to your preference. Bring to a boil, and reduce the heat to just the point of simmering. Cover and simmer for 10 minutes. Remove the heat and let the chicken fully cook in the hot water for approximately 15-20 minutes. Remove the chicken from the liquid and cool in the refrigerator until completely cool. Cut into 1-inch cubes.
  • In a pan over medium heat, cook oil. Add the wonton strips, and cook for approximately 2 to 3 minutes, or until crisp and golden. Remove from the pan and place on paper towels to drain. Set aside.
  • in a bowl large enough, mix the chicken, lettuce, cabbage and carrots, red cabbage bell pepper, and green onions.
  • Once you are ready to serve, sprinkle peanut dressing, and gently stir for a few minutes to mix. Add fried willows and peanuts.

For the Spicy Peanut Dressing

  • Utilizing your hands squeeze ginger until you get juice.
  • in a bowl mix peanut butter vinegar and garlic. Sriracha sauce and ginger juice, lemon juice, soy sauce sugar, honey as well as sesame oil as well as canola oil. Blend until it is well-blended and smooth.

Thai Chicken Salad is hands-down the most delicious salad I’ve ever created! Greens that are fresh and healthy are paired with marinated and grilled chicken, vegetables and peanuts, as well as a spiced Thai peanut sauce, and the sweet chilli dressing. This Thai salad recipe that you can’t resist eating, and is super kid-friendly too. If you are able to keep it a secret, I’ll give you what ingredient makes the difference.

I came away feeling like a different version of me I left feeling humbled, inspired with joy, uplifted, and ready to face the obstacles life throws at me. Everyone needs that to be present in our lives from time to time often, don’t you think? Sometimes, we don’t realize how far away from our goals we’ve strayed until we decide to get away from the chaos of our lives and evaluate the situation we’re in.

I let myself get too busy to realize I wasn’t in the place I would like to be. It was time to make a course correction. Have you ever had one of those moments where you realize that you could improve? Not only better but substantially better.

After the conference ended on Sunday night I prepared this beautiful Asian chicken salad for lunch instead of our typical Sunday meal consisting of potatoes, roast, rolls, and dessert. It’s true that serving a salad for a primary meal isn’t a great idea with the Jones children but when you swap the most important dinner every day by serving one ….boy and a half, the boy! It’s not surprising that you’ve been able to see the reactions and the groans. After actually having it, their reaction was …. (no lies This is a straight quote). )….”If salads tasted like this one I’d take them in every single day!”

The primary food Thai salad is addicting! The last one was consumed at lunch two days earlier, and I’m still contemplating it. It’s salty, savoury-sweet, sour, hot and incredibly satisfying. Salads aren’t more delicious than this. The fact that it’s healthy and nutritious doesn’t cross your mind since you are distracted by shoving it into your pie hole as quickly as you are able to.

Nutrition Information

Calories: 662kcal, Carbohydrates: 32g, Protein: 58g, Fat: 35g, Saturated Fat: 5g, Cholesterol: 145mg, Sodium: 912mg, Potassium: 1448mg, Fiber: 7g, Sugar: 18g, Vitamin A: 4447IU, Vitamin C: 96mg, Calcium: 104mg, Iron: 3mg“This website provides approximate nutritional information to aid in your decision-making and as a courtesy. The nutrition data is collected primarily via data from the USDA Food Composition Database, when available, or other calculators online.”

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