Thai-Inspired
Thai Peanut Chicken Salad
Shredded cabbage and carrots hold warm peanut-sauced chicken. Lime and cilantro keep the bowl from tasting heavy.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Cabbage stays crunchy under warm sauce longer than lettuce.
- Peanut butter thins into a quick dressing with pantry liquids.
- Chicken cooks in one skillet with minimal cleanup.
- Leftovers still taste good cold the next day.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Season chicken lightly with salt and cook in a skillet over medium heat 5 to 6 minutes per side until done.
- 2
Rest chicken 5 minutes, then slice thin.
- 3
Whisk peanut butter, soy sauce, lime juice, honey, and water until smooth.
- 4
Combine cabbage and carrots in a large bowl.
- 5
Add sliced chicken and pour peanut sauce over top.
- 6
Toss, then finish with cilantro and chopped peanuts.
Pro tips
- Thin the sauce with extra water if it seems thick.
- Shred cabbage finely so it mixes evenly.
- Use natural peanut butter if you want less sweetness.
Easy substitutions
- chicken breasts
- chicken thighs
- peanut butter
- almond butter
- cabbage
- bagged coleslaw mix
Storage and reheating
Storage
Refrigerate up to 2 days in a sealed container.
Reheating
Eat cold or let sit 10 minutes at room temperature.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 36 g
- Carbs
- 22 g
- Fat
- 22 g
- Fiber
- 5 g
Budget friendly · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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