Meet your new go-to for crunchy, vibrant, flavor-packed lunches or lively potluck fare: Thai Chicken Salad. Overflowing with fresh cabbage, juicy chicken, punchy herbs, sweet-sour mandarin oranges, and a creamy peanut dressing, this salad bursts with color and texture. It’s bright, bold, and—trust me—absolutely irresistible!
Why You’ll Love This Recipe
- Layered Flavor: Every bite delivers a perfect balance of savory chicken, tangy dressing, pops of citrus, and a subtle kick from sriracha.
- Addictive Crunch: Cabbage, peanuts, almonds, and crispy toppings make this salad a texture-lover’s dream.
- Gorgeous Colors: The mix of greens, purples, reds, and orange looks just as refreshing as it tastes.
- Meal Prep Hero: This Thai Chicken Salad holds up beautifully in the fridge for lunch or dinner all week long.
Ingredients You’ll Need
Thai Chicken Salad is a true celebration of simple, fresh ingredients—each one pulls its weight to add crunch, color, or zing. Here’s what you’ll need to create a crave-worthy salad that’s anything but basic:
- Peanut Butter: Creamy peanut butter provides that signature nutty, rich base for the dressing—don’t skip it!
- Soy Sauce: Brings the essential saltiness and depth, balancing the peanut butter’s sweetness.
- Chicken Broth: Thins out the dressing and adds lovely savory notes.
- Lime Juice: Fresh and bright, a squeeze of lime keeps things zesty and delicious.
- Honey: Lends mellow sweetness that ties all the dressing flavors together.
- Sriracha: Adds a gentle heat—you can always adjust the amount to suit your spice love.
- Garlic Powder & Ground Ginger: Both add layers of aromatic complexity to the dressing without overpowering it.
- Toasted Sesame Oil: Infuses a hint of smoky, nutty aroma that’s oh-so-addictive.
- Shredded Chicken: Tender and ready to soak up all that bold dressing—leftover rotisserie chicken works like a charm!
- Green & Red Cabbage: Their crisp texture is the backbone of any Thai Chicken Salad, plus you can’t beat the jewel-toned color.
- Red Bell Pepper: Sweet, juicy, and the prettiest pop of red in your bowl.
- Carrots: Julienne for that classic slaw crunch—plus vibrant color and natural sweetness.
- Mandarin Oranges: The sweet, juicy surprise in every bite! Be sure to pat them dry so they don’t water down your salad.
- Green Onions & Cilantro: A duo that brings freshness, pungency, and a distinctly Thai vibe.
- Honey Roasted Peanuts & Slivered Almonds: Double the nutty crunch—trust me, it makes the salad irresistible.
- Optional Toppings (Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds): For those extra crunch-lovers and finishing touches!
Variations
One of my favorite things about Thai Chicken Salad is how endlessly customizable it is. You can easily tailor it to what’s on hand, your favorite flavors, or any dietary needs—so let’s riff!
- Swap the Protein: Try cooked shrimp, tofu, or thinly-sliced grilled steak instead of chicken for a fun twist.
- Go Vegetarian: Omit the chicken and double up on crunchy veggies or toss in some chickpeas for satisfying protein.
- Add Fruit: Pineapple, mango, or even thin apple slices add a sweet, refreshing surprise.
- Spice It Up: Increase the sriracha or add fresh Thai chilis for a fiery kick, if you like it hot.
- Noodle Base: Toss in some cooked rice noodles to turn this salad into a heartier main dish.
How to Make Thai Chicken Salad
Step 1: Whip Up the Creamy Peanut Dressing
In a food processor or a mixing bowl, combine all dressing ingredients: peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, sesame oil, and ground ginger. Give it a good whirl or whisk until smooth and creamy. Pop the dressing in the fridge while you prep your salad—it’ll thicken, and the flavors will meld beautifully.
Step 2: Assemble the Salad Base
Grab your biggest salad bowl and toss in the shredded chicken, both cabbages, red bell pepper, carrots, mandarin oranges, green onions, and cilantro. Don’t worry about perfection—just try to get an even mix so every bowlful is bursting with color and crunch.
Step 3: Dress and Toss
Right before you serve, drizzle about half of the dressing over the salad and gently toss with tongs to combine. Add more dressing as needed, tasting along the way until every leafy, crunchy morsel is coated to your liking. The goal: everything glossy and delicious, but not weighed down.
Step 4: Add Crunchy Toppings and Serve
Finish your Thai Chicken Salad with a generous sprinkle of honey roasted peanuts, slivered almonds, and any fun toppings like chow mein noodles or crispy wontons. It’s ready to wow—serve immediately and watch it disappear!
Pro Tips for Making Thai Chicken Salad
- Shredded Chicken Shortcut: Use rotisserie chicken or even leftover grilled chicken to save tons of prep time without sacrificing flavor.
- Extra-Crisp Cabbage: If your cabbage isn’t as crisp as you like, soak it in icy water for 10 minutes, then drain and pat dry for satisfying crunch.
- Dressing Consistency: If your peanut dressing is too thick after chilling, whisk in a splash more chicken broth or water to loosen it.
- Serving for a Crowd: Keep the dressing separate until serving time, then toss everything together just before guests arrive to preserve max crunch.
How to Serve Thai Chicken Salad
Garnishes
This salad goes from delicious to dazzling with the right finishing touches. A final flourish of fresh cilantro, extra green onions, and a sprinkle of toasted sesame seeds brings flavor and charm. If you’re feeling adventurous, a few fresh Thai basil leaves or a handful of crispy shallots are wonderful, too.
Side Dishes
Thai Chicken Salad stands on its own, but pairs beautifully with light, simple accompaniments. Think steamed jasmine rice, fresh summer rolls, or even a bowl of coconut soup. For potlucks, I like a platter of sliced fruit—think pineapple, watermelon, or mango—to play up those sunny, tropical notes.
Creative Ways to Present
Presentation is half the fun! Try serving Thai Chicken Salad in lettuce cups for a pretty appetizer, or scoop it onto mini croissants for a luncheon treat. Layer it in clear jars for a portable picnic, or build a DIY salad bar so everyone can assemble their perfect bowl.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (good luck!), store the salad and dressing separately in airtight containers in the refrigerator. The undressed veggies and chicken will stay crisp for up to 3 days, and the dressing keeps even longer.
Freezing
It’s best not to freeze the assembled salad, as cabbage and herbs don’t thaw well. However, you can freeze extra shredded chicken and even the dressing (sealed well!), then thaw in the fridge for quick future salads.
Reheating
Thai Chicken Salad is meant to be enjoyed cold or at room temperature for peak crunch and flavor. If your chicken was previously chilled, just let it sit out for 10 minutes to take off the chill before tossing everything together.
FAQs
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Can I make Thai Chicken Salad ahead of time?
Absolutely! Prep all the salad components and the dressing up to a day in advance. For best results, store them separately and toss everything together just before serving to keep things extra crisp and fresh.
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What’s the best way to shred chicken for this salad?
The easiest methods are using two forks, a stand mixer with the paddle attachment, or picking up a rotisserie chicken and simply pulling it apart by hand. Smaller shreds soak up more of that creamy peanut dressing!
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Is Thai Chicken Salad spicy?
It has a mild, warming heat thanks to the sriracha, but it’s easily adjustable. Add less (or more) sriracha, or use a milder hot sauce if you’re heat-sensitive.
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Can I use other nut butters in the dressing?
Yes! Almond or cashew butter are excellent swaps if peanut’s not your thing. The flavor will shift slightly, but you’ll still get a rich, creamy, nutty dressing that’s divine with Thai Chicken Salad.
Final Thoughts
If you’re craving something that’s as easy as it is extraordinary, give this Thai Chicken Salad a try. It’s a medley of flavors and textures that will brighten any meal—and I promise, one bite is all it takes to become a fan for life. Enjoy every crunchy, creamy, zesty forkful!
Print
Thai Peanut Chicken Salad Recipe
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Thai
- Diet: Vegetarian
Description
This Thai Chicken Salad is a refreshing and flavorful dish that combines tender shredded chicken with crisp vegetables and a creamy peanut dressing. Packed with vibrant colors and textures, it’s a perfect meal for a light lunch or dinner.
Ingredients
Dressing
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha (can sub hot sauce)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
Salad
- 4 cups shredded chicken
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 red bell pepper, diced
- 1 cup carrots, julienned
- 1 (11 oz.) can mandarin oranges, drained and patted dry
- 1/2 cup green onions
- 1/4 cup cilantro, roughly chopped
- 1/2 cup honey roasted peanuts
- 1/3 cup slivered almonds
Instructions
- Prepare the dressing: Combine all dressing ingredients in a food processor or large bowl until smooth. Chill until ready to use.
- Prepare the salad: Toss together shredded chicken, cabbages, bell pepper, carrots, mandarin oranges, green onions, cilantro, peanuts, and almonds in a large bowl.
- Assemble: When ready to serve, add dressing to the salad in increments, tossing to coat evenly. Adjust dressing amount based on preference.
- Serve: Enjoy the Thai Chicken Salad as is or with optional toppings like chow mein noodles, crispy wonton strips, or toasted sesame seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
