Thai Chicken Salad is an easy, healthy lunch with tons of flavor! Chicken, carrots and bell peppers are tossed with a simple dairy free, peanut dressing and topped with crunchy roasted peanuts. My favorite part is that you only need 15-20 minutes to put the whole salad together!
Everything You Need to Know About Thai Peanut Chicken Salad
Chicken salad is probably my favorite lunch of all time. There are so many ways to make them, I usually prefer cold lunches, and it comes together in no time at all!
Soy-Free Peanut Dressing
This Asian peanut dressing is really simple. Just some natural, unsweetened, smooth peanut butter, rice vinegar, lime juice, hot sauce, and coconut aminos and you're good to go. That's just 5 ingredients for this dressing.
What are Coconut Aminos?
Most people that I cook for are not super familiar with coconut aminos, but they always love it! Coconut aminos is a sauce with a similar flavor to soy sauce, but derived from the husks of coconuts.
It's a great alternative if you are soy-free, Whole30 or Paleo. Plus it has even less sodium than low sodium soy sauce (176mg per teaspoon for low sodium soy sauce and 113mg per teaspoons for coconut aminos)!
Where to Find It
If you're looking for them and are having a little sticker shock, see if there is a Trader Joe's in your area. Here in Texas a bottle of TJ brand aminos is only $3 versus other brands at the grocery store running $5-8.
Can You Use Canned Chicken?
Yes. You can use 12 ounces of drained canned chicken, tuna or even salmon and this recipe will be just as tasty. For tuna - I would recommend using the solid white and keeping it large chunks.
Other Salad Recipes You'll Love
- Cranberry Pecan Chicken Salad - a staple recipe for healthy meal preps.
- Avocado BLT Chicken Salad - low carb and Whole30 approved
- Butternut Squash and Tortellini Chicken Salad - a low calorie way to enjoy cheese tortellini
- Pear Cranberry Chicken Salad - fresh and healthy fall flavors
Thai Peanut Chicken Salad Wraps
- 1 tablespoon sesame oil
- 1 lb boneless. skinless chicken breast (halved to make cutlets)
- salt and pepper to taste
- 1 cup shredded carrots (diced (2 small or 1 large))
- 1 medium red bell pepper ((cut into matchsticks))
- 2 green onion (finely sliced with whites)
- ¼ cup Roasted, Salted Peanuts ((chopped))
- 1 head of romaine or butter lettuce for wrapping
- 3 tablespoon unsweetened, smooth peanut butter
- 1 tablespoon lime juice (fresh)
- ½ teaspoon hot sauce
- 2 tablespoons coconut aminos ((or low sodium soy sauce))
- 2 tablespoons rice vinegar
- Season chicken with 1 teaspoon salt and ¼ teaspoon of fresh ground pepper. In large skillet or frying pan, heat sesame oil over medium heat until shimmering; Cook chicken breasts 3-5 minutes per side or until inside is no longer pink and internal temp reads 165˚. Remove from the pan and allow to cool.
- Once the chicken is cool, chop into ½-inch pieces and place in a medium sized bowl along with the carrots, bell pepper, peanuts and green onion.
- In a small bowl, whisk together all dressing ingredients. Pour the dressing into the bowl over the salad and toss to evenly coat everything with the peanut dressing.
- Spoon the salad into 2-4 lettuce cups per person and serve cold.
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