Healthy Thai Chicken Salad: A Burst of Fresh Flavors

Serve the salad fresh for the best flavor and texture.
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving to prevent the salad from becoming soggy.
Variations
Vegetarian Option: Replace chicken with tofu or chickpeas for a plant-based version.
Spicy Twist: Add a pinch of red pepper flakes or a drizzle of Sriracha to the dressing for heat.
Nut-Free: Use sunflower seed butter and toasted seeds instead of peanuts for a nut-free alternative.
Extra Crunch: Add shredded purple cabbage or thinly sliced radishes for more texture.
FAQ
1. Can I make this salad ahead of time?
Yes! Prepare the salad components and dressing separately. Store them in the fridge and combine just before serving.

2. What’s the best way to cook the chicken for this recipe?
Grilling, poaching, or baking the chicken breast works great. Season with salt and pepper or a touch of lime juice for added flavor.

3. Can I use store-bought peanut dressing?
Absolutely! While homemade dressing tastes fresher, store-bought versions can save time. Just check for added sugars or preservatives.