Thai Chili-Lime Chicken Salad with Crunchy Peanuts

This Thai chili-lime chicken salad is a flavor explosion in every bite! With a sweet, hot and tangy dressing, crisp lettuce, shredded carrots and tender chicken, it’s a satisfying meal that comes together in just 10 minutes. The crunchy peanuts and fresh cilantro add the perfect finishing touch.

Whether you need a quick lunch or a light dinner, this salad delivers big on taste without weighing you down. The spicy tingle from the chili sauce will leave you feeling refreshed and satisfied.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8.6 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lime. Trim the root end from the lettuce and roughly chop into bite-size pieces. Thinly slice the scallions. Crush the peanuts in their bag.
2. Pat the chicken dry with paper towels and dice into bite-size pieces. Season generously with salt and pepper.
3. In a medium bowl, whisk together the sweet Thai chili sauce, mayonnaise, juice from half the lime, 2 tablespoons olive oil, ½ teaspoon sugar, a big pinch of salt and pepper. (For 4 servings, use juice from whole lime, 4 tablespoons olive oil and 1 teaspoon sugar.)
4. In a large bowl, toss together the lettuce, scallions, carrots and half of the dressing. Season with salt and pepper to taste.
5. Add the diced chicken to the bowl with the remaining dressing and toss to coat.
6. Divide the salad between bowls. Top with the dressed chicken and sprinkle with crushed peanuts. Tear the cilantro with your hands and scatter over the salad. Serve with the remaining lime wedges.

Recipe Tips

FAQ

Can I use rotisserie chicken instead of fully cooked chicken breasts?

Yes, rotisserie chicken works great. Just shred or dice it and skip the seasoning step.

How can I make this salad dairy-free?

This recipe is already dairy-free! The dressing uses mayonnaise, which is typically dairy-free, but check the label to be sure.

Can I prepare the dressing ahead of time?

Absolutely! The dressing can be made up to 2 days in advance and stored in the refrigerator. Give it a good stir before using.