Spicy Thai Chicken Salad Recipe

Name: Spicy Thai Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons white vinegar; 3 tablespoons natural chunky peanut butter (I like Adam's); 3 tablespoons coconut milk; 2 tablespoons soy sauce; 1 -2 tablespoon sambal oelek or 1 -2 tablespoon asian hot chili-garlic sauce; 1 12-2 teaspoons sugar (I like it slightly tangy); ¼ teaspoon sesame oil (or to taste); ⅛ teaspoon coconut extract (my preference) (optional); 12 ounces roasted rotisserie chicken breasts, shredded; 3 cups iceberg lettuce, julienned; 1 -2 tablespoon fresh cilantro leaf, snipped; marinated toasted sesame seeds; snipped fresh chives; fresh cilantro leaf (final touch)

Servings: persons

3 tablespoons white vinegar
3 tablespoons natural chunky peanut butter (I like Adam's)
3 tablespoons coconut milk
2 tablespoons soy sauce
1 -2 tablespoon sambal oelek or 1 -2 tablespoon asian hot chili-garlic sauce
1 12-2 teaspoons sugar (I like it slightly tangy)
¼ teaspoon sesame oil (or to taste)
⅛ teaspoon coconut extract (my preference) (optional)
12 ounces roasted rotisserie chicken breasts, shredded
3 cups iceberg lettuce, julienned
1 -2 tablespoon fresh cilantro leaf, snipped
marinated toasted sesame seeds
snipped fresh chives
fresh cilantro leaf (final touch)

1
NOTE: TO MAKE MARINATED TOASTED SESAME SEEDS FOR THE SALAD GARNISH, MOISTEN SESAME SEEDS WELL WITH SOY SAUCE, THEN BAKE IN A 275 F OVEN, TURNING WITH SPATULA UNTIL DRY AND TOASTED (ALLOW TO COOL).
2
PREPARE DRESSING: In a small mixing bowl, whisk together 3 tablespoons white vinegar, 3 tablespoons chunky peanut butter, 3 tablespoons coconut milk, 2 tablespoons soy sauce, 1-2 tablespoons sambal oelek (or sriracha sauce), 1 1/2 - 2 teaspoons sugar, 1/4 teaspoon sesame oil and 1/8 teaspoon coconut extract, if desired, until well-blended.
3
DEBONE 12 ounces skinned roasted rotisserie chicken breasts for the salad.
4
SHRED or chunk chicken by hand.
5
CUT iceberg lettuce thin julienne strips.
6
TOSS lettuce with 1-2 tablespoons fresh snipped cilantro.
7
PLACE a mound of shredded chicken over the lettuce heaps on serving dishes.
8
DRIZZLE the dressing over each serving (if desired, snip fresh chives over dressing for added color and flavor).
9
GARNISH with the marinated toasted sesame seeds and a cilantro sprig.
10
SERVE and enjoy!

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons white vinegar, 3 tablespoons natural chunky peanut butter (I like Adam's), 3 tablespoons coconut milk, 2 tablespoons soy sauce, and more.

Yes, Spicy Thai Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Thai Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions