Peanut Pad Thai Salad with Chicken, gluten-free
Updated: Sep 21
Fresh, crunchy and packed with flavour, this gluten-free Peanut Pad Thai Salad with Chicken combines tender seasoned chicken, crisp vegetables and a creamy Thai-style peanut dressing made with peanut butter, lime, tamari, ginger and garlic. With around 60 g of protein and three easy ways to cook the chicken - air fryer, stovetop or oven - it’s a satisfying meal that works just as well for a quick dinner as it does for meal prep.
ABOUT THIS PEANUT PAD THAI SALAD
This colourful salad takes inspiration from the sweet, salty, tangy and nutty flavours of Thai-style cooking and turns them into a fresh, protein-packed meal.
Instead of noodles, cabbage, carrot, zucchini, cucumber and capsicum provide plenty of crunch, while the creamy peanut and lime dressing brings everything together.
The chicken can be cooked in the air fryer, frying pan or oven, making this an easy recipe to adapt to whatever works best in your kitchen.
Watch How to Make It
NOTE: Airfryer and Stovetop Instructions in Method
TIPS FOR THE BEST PEANUT PAD THAI SALAD
Don’t Overcook the Chicken
Because the chicken breasts are sliced in half lengthways, they cook quickly. Allow them to rest for a few minutes before slicing so they stay juicy and tender.
Adjust the Dressing Consistency
Peanut butter varies between brands, so add water 1 tablespoon at a time until the dressing is smooth, creamy and easy to drizzle.
Add the Dressing Gradually
Pour the dressing over the salad a little at a time and toss well. You want everything coated without weighing down the fresh vegetables.
Keep It Crunchy for Meal Prep
If preparing the salad ahead, store the dressing and crushed peanuts separately and add them just before serving.
Adjust the Sweetness
The maple syrup is optional. Taste the dressing first, then add it if you prefer a slightly sweeter balance against the lime and tamari.
MEAL PREP AND STORAGE
The chicken, vegetables and dressing can all be prepared ahead of time.
For the best texture, store the salad, chicken and peanut dressing separately in airtight containers in the refrigerator and assemble just before serving.
The cooked chicken and prepared vegetables can be refrigerated for up to 3 days.
Give the dressing a good stir before serving and add a splash of water if it has thickened in the fridge.
Other Protein-Packed Recipes
Peanut Pad Thai Salad with Chicken
Serves 4 | Prep: 15 minutes | Cook 15 minutes
INGREDIENTS
Chicken:
800g chicken breasts, sliced in half lengthways
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon pepper
½ teaspoon chilli flakes
Olive oil
Salad:
½ head green cabbage, shredded or finely sliced
2 large carrots, into strips/spiralised*
1 large zucchini, into strips/spiralised*
1 large cucumber, into strips/spiralised*
1 red capsicum, sliced into sticks
2 green onions, sliced
1 cup fresh mint leaves, washed
Dressing:
¾ cup peanut butter (or sub with almond butter)
½ cup fresh lime juice
3 tablespoons Tamari Soy Sauce
1 tablespoon fish sauce
2 tablespoons ginger, freshly grated
1 large garlic clove, minced
Water (as needed)
1 tablespoon maple syrup is optional for added sweetness
Garnish:
½ cup peanuts, crushed (or sub with cashews)
INSTRUCTIONS
1. Prepare the chicken: Begin by patting dry the chicken and slicing each breast in half lengthwise. Then, drizzle olive oil over the chicken and season it with salt, garlic, onion, chili, and pepper. Once the chicken is coated, use your hands to massage the seasoning evenly over each piece, ensuring they are thoroughly coated.
2. Cook the chicken: For those using an AIR FRYER, place the chicken into the preheated air fryer and cook for 6 minutes at 190°C. Flip the chicken over and cook for an additional 5 minutes. Once cooked, remove it to a plate and allow it to rest before slicing just before serving.
Alternatively, for STOVETOP cooking, drizzle a tablespoon of olive oil into a non-stick frying pan and add the chicken. Cook for 5 minutes or until golden, then flip and cook for another 5 minutes or until the thickest part of the chicken is cooked through.
Remove from the pan and allow it to sit before slicing, just before serving.
3. Make the Dressing: Whisk all dressing ingredients in a bowl or shake in a jar. If needed, microwave peanut butter for 30 seconds for easier mixing. If the dressing is too thick, add a tablespoon of water at a time until desired consistency.
4. Prepare the Salad: Slice and grate the salad ingredients and add them to a large mixing bowl. Then, add the cooked chicken and toss everything together to combine.
5. Bring it together: Drizzle the dressing over the salad, add it gradually, and toss to combine. Finally, top the salad with mint, green onions, and peanuts. Serve and enjoy!
Have you tried this recipe?
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Recipe and Photography Margaret Pahos @CreateCookShare
We make this weekly on a friday night. Love it! Wondering whether the chicken can swapped with beef?