A vibrant and healthy salad combining tender chopped chicken with fresh vegetables and a luscious peanut dressing, perfect for warm days and picnics.
Thai Chopped Chicken Bean Salad
Looking for a vibrant, healthy dish that’s bursting with flavor? Look no further than this Thai Chopped Chicken Bean Salad! This delightful salad combines tender, chopped chicken with fresh vegetables and a luscious peanut dressing that keeps it light yet satisfying. The balance of protein, fiber, and crunch make this salad not just a meal but a celebration of textures and tastes.
Perfect for warm days, picnics, or as a refreshing lunch option, this salad is sure to impress your family and friends. It’s quick to assemble and carries a medley of flavors that everyone will love. Whether you’re an experienced chef or a kitchen novice, this easy recipe will quickly become a staple in your repertoire!
This is what the finished dish looks like when perfectly made.
Ingredients
- 2 cups chopped cooked chicken
- 1 cup green beans, trimmed and chopped
- 1 cup kidney beans, rinsed and drained
- 1 cup bell peppers, diced
- 1/2 cup carrots, grated
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon ginger, grated
- Salt and pepper to taste
Here’s a closer look at the fresh ingredients that come together to create this delicious salad.
Directions
- In a large bowl, combine the chopped chicken, green beans, kidney beans, bell peppers, carrots, cilantro, and green onions. Gently mix to combine.
- In a separate small bowl, whisk together the peanut butter, soy sauce, lime juice, and grated ginger until the mixture is smooth and creamy.
- Pour the peanut dressing over the salad ingredients and toss until everything is well coated.
- Season the salad with salt and pepper to taste, adjusting according to your preference.
- Serve immediately for the freshest taste, or refrigerate for later enjoyment.
Tips & Variations
- Ingredient Substitutions: If you don’t have kidney beans, try black beans or chickpeas for a different flavor. For a crunchier salad, substitute with snap peas or cucumber.
- Optional Variations: Add sliced avocado for creaminess, or sprinkle with crushed peanuts for an extra crunch. For a spicy kick, incorporate some sliced jalapeños or a dash of sriracha in your dressing.
- Storage or Reheating Tips: This salad can be stored in an airtight container in the refrigerator for up to three days. It’s best enjoyed cold, so no reheating is necessary!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes (using pre-cooked chicken)
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
A colorful bowl of Thai Chopped Chicken Bean Salad awaits!
Thai Chopped Chicken Bean Salad
A vibrant and healthy salad combining tender chopped chicken with fresh vegetables and a luscious peanut dressing, perfect for warm days and picnics.
Ingredients
Salad Ingredients
- 2 cups chopped cooked chicken
- 1 cup green beans, trimmed and chopped
- 1 cup kidney beans, rinsed and drained Can be substituted with black beans or chickpeas.
- 1 cup bell peppers, diced
- 1/2 cup carrots, grated
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
Peanut Dressing Ingredients
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon ginger, grated
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the chopped chicken, green beans, kidney beans, bell peppers, carrots, cilantro, and green onions. Gently mix to combine.
- In a separate small bowl, whisk together the peanut butter, soy sauce, lime juice, and grated ginger until the mixture is smooth and creamy.
- Pour the peanut dressing over the salad ingredients and toss until everything is well coated.
- Season the salad with salt and pepper to taste, adjusting according to your preference.
- Serve immediately for the freshest taste, or refrigerate for later enjoyment.
Notes
Ingredient Substitutions: If you don’t have kidney beans, try black beans or chickpeas for a different flavor. For a crunchier salad, substitute with snap peas or cucumber. Optional Variations: Add sliced avocado for creaminess, or sprinkle with crushed peanuts for an extra crunch. For a spicy kick, incorporate some sliced jalapeños or a dash of sriracha in your dressing. Storage or Reheating Tips: This salad can be stored in an airtight container in the refrigerator for up to three days. It’s best enjoyed cold, so no reheating is necessary!
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 8gSugar: 5g
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