Spicy Peanut Chicken Salad

5 reviews / 5 average

Did you know that red Thai chili peppers at the farmer’s market are only sold by the hundreds?

Not kidding.

And yes, I’m still talking about the farmer’s market.

So what do you do when you only need one? Just one little itty bitty red Thai chili?

Well, you could do what I did, which was ask the lady for $1.00 worth of red Thai chilis, even though you only need about 1 cents worth.

Which leads to the real question: what do you do with the 29 extra red Thai chilis that you didn’t need in the first place?

And the answer is: make this peanut chicken salad 29 more times! Because noodles, red Thai chilis, creamy peanut sauce, and chicken makes for one heck of a salad. A creamy, thick, and intensely flavorful salad. A lettuce-less salad. A portable lunch salad.

Speaking of portable lunches, guess who’s going back to school tomorrow?

Spicy peanut chicken salad in a bowl.
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Spicy Peanut Chicken Salad

Spicy Peanut Chicken Salad


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 6 1x

Description

This spicy peanut chicken salad is made with noodles, lots of fresh veggies and a spicy homemade Thai-style peanut sauce.


Ingredients

Scale

For the Salad

  • 1 cup julienne red and yellow pepper
  • 1 cup shredded or julienne carrots
  • 1 cup shredded zucchini
  • 1/2 cup finely chopped broccoli
  • 1/2 cup chopped green onions
  • 1 cup chopped or shredded cooked chicken breast
  • 8 oz. cooked soba noodles or whole grain linguine

For the Dressing:

  • 5 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons peanut butter
  • 2 tablespoons sesame or canola oil
  • 1 tablespoon vinegar
  • 1 tablespoon fresh ginger
  • 1/2 tablespoon honey
  • 1 clove garlic
  • 1 teaspoon sugar
  • 1 minced small red Thai chili pepper, seeds and ribs removed (another hot chili pepper, such as jalapeno or serrano, could be substituted)
  • 1/3 cup peanuts

Instructions

  1. Combine first 7 ingredients in a large bowl.
  2. Puree all remaining ingredients (except peanuts) in a food processor until smooth and creamy. Add peanuts last and process until just finely chopped. Pour over salad and toss well.
  3. Top individual servings with fresh basil and cilantro!

Notes

It’s worth the extra time to make the dressing from scratch! Eat it straight out of the food processor? Sure I did. It has the perfect amount of spiciness, sweetness, and nutty creaminess!

  • Category: Dinner
  • Cuisine: Thai

Keywords: spicy peanut chicken salad, peanut chicken salad, thai chicken salad

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Welp, I have a sad feeling that my leisurely lunch days are coming to an end now that I will actually have one of those job thingies.

It’s been a fun time, Summer old friend.  Catch ya on the flip side.

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Recipe rating

45 Comments

    1. Pinch of Yum Logo
      Lindsay

      Even if you left out the peppers it would still be good! (although I personally love those red peppers!)

  1. Pinch of Yum Logo
    Kathryn

    Yum! This is one of my favourite salads to order; I can’t wait to try making it myself!

  2. Pinch of Yum Logo
    Sandi

    LOVE chili peppers! I just loaded up on some New Mexico Hatch chili’s at a local farmers market..yum!

    1. Pinch of Yum Logo
      Lindsay

      Got any other ideas for what to do with them?? I still have a bunch even after making this salad more than once! 🙂

  3. Pinch of Yum Logo

    I saw that first picture and actually said out loud “YUM!”. Needless to say, I will be making this for dinner!

  4. Pinch of Yum Logo

    HA! I know exactly how you feel (this happened to me recently with rice flour)! I hate when things are only sold in large quantities when I only need a little! But I’m glad you had extra because this Spicy Peanut Chicken Salad looks absolutely heavenly. Beautiful colors!

    1. Pinch of Yum Logo
      Lindsay

      I know, how annoying! I once had a whole box of dried milk for some kind of bread I made … only once. So after about a year I just threw it away. 🙂

    1. Pinch of Yum Logo
      Lindsay

      You must have kids with adventurous tastebuds! I plan to train my future kids to enjoy “different” food, too. We’ll see how that goes… 🙂

  5. Pinch of Yum Logo

    You can wash, dry and freeze the extra peppers. They stay good and fresh for quite some time! I’m making this salad for lunch today – thanks for the inspiration!

    1. Pinch of Yum Logo
      Lindsay

      Thank YOU – now I can save those peppers and have a fresh kick of spicy in the middle of winter!

    1. Pinch of Yum Logo
      Lindsay

      Thanks – maybe you should come visit? Or I can make you some for your birthday? Or maybe there’s a care package being assembled for you as I type? 🙂 Miss you!

  6. Pinch of Yum Logo
    Rosalyn @ Rosalynpricenglish.com

    Loving this~! Adding it to my pinterest Real Food board!
    Cheers,
    Rosalyn (rospricenglish on pinterest)

  7. Pinch of Yum Logo
    Jen

    Hi! This looks great, I do have some questions though.
    What type of vinegar do you use? And should this be served hot or cold?
    Thanks!

    1. Pinch of Yum Logo
      Lindsay

      I just used white distilled vinegar. And I liked it cold better! But you could serve it either way.