This Thai Chicken Salad is a vibrant mix of crisp cabbage, juicy chicken, crunchy peanuts, and fresh herbs—tossed with a bold, creamy peanut dressing.
It’s refreshing, satisfying, and layered with texture and flavor.
Perfect for lunch, dinner, or meal prep, this salad brings the perfect balance of sweet, savory, spicy, and tangy.
Why You’ll Love This Recipe
Bold Thai-inspired flavors – Peanut, sesame, ginger, and chili all shine.
Great use for leftover chicken – Shredded rotisserie or meal-prepped chicken works perfectly.
Crunchy and satisfying – Cabbage, carrots, and peanuts create irresistible texture.
Flexible ingredients – Easily sub mango, papaya, or your favorite veggies.
Meal prep–friendly – Keeps well and tastes even better the next day.
Gluten-free adaptable – Use tamari and gluten-free peanut butter if needed.
What You’ll Need (Ingredient Highlights)
For the Salad:
Cooked shredded chicken – Rotisserie, grilled, or poached chicken all work well.
Green cabbage – Crisp and hearty, perfect for soaking up dressing.
Carrots & papaya/mango (optional) – Adds sweetness and color.
Cilantro – Bright, fresh flavor that lifts the whole dish.
Peanuts – Crunchy and salty finish.
Green onions & serrano peppers – Sharp bite and a touch of heat.
Salt & lime juice – Brings all the flavors into balance.
For the Peanut Dressing:
Peanut butter – Creamy and rich base.
Soy sauce – Adds salty, umami depth.
Sesame oil – Toasted sesame gives nutty aroma.
Rice vinegar – For tangy acidity.
Sambal oelek or sriracha – Brings spicy heat.
Sugar – Balances out the salt and acid.
Fresh garlic & ginger – Boosts aroma and flavor complexity.
Water – To thin the dressing to your liking.
Pro Tips Before You Start
Use rotisserie chicken to save time – Shred it cold or warm.
Slice vegetables thinly – Helps the dressing coat every bite.
Use a food processor for the dressing – Fast and super smooth.
Let it chill before serving – Allows the flavors to meld.
Add crushed ramen or wonton strips – For an extra crunch upgrade.
How to Make Thai Chicken Salad with Peanut Dressing
Step 1: Prepare the Salad Ingredients
Shred 3–4 cups cooked chicken.
Finely shred cabbage, grate carrots, and (optional) green papaya or mango.
Chop the cilantro, slice the green onions and serrano peppers, and roughly chop peanuts.
Combine everything in a large bowl.
Step 2: Make the Peanut Dressing
In a food processor or blender, combine:
½ cup peanut butter
⅓ cup low-sodium soy sauce
⅓ cup sesame oil (toasted or dark)
¼ cup rice vinegar
2 tbsp sambal oelek (or sriracha)
2 tbsp sugar
1 small knob fresh ginger (peeled)
1 garlic clove (peeled)
¼ cup water (more to thin if needed)
Blend until smooth and creamy.
Taste and adjust spice, sweetness, or acidity as needed.
Step 3: Assemble and Toss
Drizzle a generous amount of peanut dressing over the salad.
Toss everything together until the cabbage and veggies are evenly coated.
Season with salt and a squeeze of lime juice to brighten everything.
Optionally, add a dash of fish sauce for an extra umami kick.
Step 4: Serve
Serve chilled in large bowls, garnished with extra peanuts and cilantro.
Pairs beautifully with iced tea or a crisp white wine.
What to Serve It With
Steamed jasmine rice or sticky rice – For a more filling meal.
Spring rolls or egg rolls – As a light appetizer.
Fresh fruit platter – Mango, pineapple, or watermelon complement the flavors.
Thai iced tea – Creamy and sweet, perfect for balancing the spice.
Coconut soup or miso broth – Light and cozy pairing.
Variations / Substitutions
Use tofu or tempeh – For a vegetarian version.
Swap cabbage for lettuce or kale – Adjust texture to preference.
Add cucumbers or bell peppers – Extra crunch and color.
Use almond butter instead of peanut butter – For a twist.
Add rice noodles – To turn it into a noodle salad.
Storage & Leftovers
Fridge – Store dressed salad in a sealed container for up to 3 days.
Store dressing separately – If meal prepping, keep the dressing in a jar and toss right before serving.
Refreshing tip – Add a squeeze of lime or a spoonful of fresh dressing before eating leftovers.
Avoid freezing – Fresh vegetables don’t thaw well.
Use leftovers in wraps – Tuck into tortillas or lettuce cups for a portable meal.
FAQs
Is this salad spicy?
It has a medium heat.
You can reduce or omit the sambal oelek to make it milder.
Can I make this vegan?
Yes! Use tofu or tempeh and ensure your dressing uses plant-based ingredients.
What if I don’t have sambal oelek?
Sriracha works great as a substitute.
Can I use pre-shredded coleslaw mix?
Absolutely—it’s a great shortcut.
Can I make this dressing ahead of time?
Yes—it lasts up to 5 days refrigerated in a sealed container.
What’s the best nut-free alternative?
Use sunflower seed butter and skip the peanuts.
Can I make it low-carb?
Yes—just skip sugar in the dressing or replace with a keto-friendly sweetener.
Final Thoughts
Thai Chicken Salad with Peanut Dressing is one of those magical meals that hits every note—fresh, crunchy, creamy, spicy, and tangy.
It’s hearty without being heavy, and the leftovers make killer lunches.
Whether you’re feeding a crowd or prepping for the week, this salad is a total winner.
