Thai Chicken Salad with Peanut Dressing is a colorful, fresh, and crunchy salad that’s full of flavors you’ll love. It’s made with tender shredded chicken, crisp vegetables like cabbage and carrots, and topped with a creamy, nutty peanut dressing that brings everything together in the best way. The combination of fresh ingredients and the slightly sweet and savory dressing makes this salad really stand out.
I love making this salad when I want something light but satisfying. The peanut dressing is my favorite part—it’s easy to whip up with just a few simple ingredients like peanut butter, lime juice, and a touch of soy sauce. I often add a little extra crunch with chopped peanuts or a sprinkle of fresh herbs, which makes it feel so fresh and complete. It’s one of those dishes that tastes like you spent way more time on it than you actually did.
This salad is great for lunch, dinner, or even brought along to a picnic. I like serving it chilled or right after mixing so the veggies stay nice and crisp. Plus, it’s easy to make ahead and keep handy for busy days. Whether you’re a fan of Thai food or just want a new salad to add to your rotation, this one is always a crowd-pleaser in my house.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is perfect here for its mild flavor and lean texture. You can swap for rotisserie chicken for convenience or even cooked tofu for a vegetarian option.
Cabbage & Veggies: Both green and purple cabbage add crunch and color. If you can’t find purple cabbage, just use extra green or add shredded kale or bok choy for variety.
Peanut Butter: Creamy peanut butter makes the dressing rich and smooth. Natural peanut butter works well, but if you have a nut allergy, try sunflower seed butter for a similar taste.
Soy Sauce & Vinegar: Soy sauce adds saltiness, and rice vinegar or lime juice gives the dressing tang. For gluten-free, use tamari or coconut aminos.
Fresh Herbs & Peanuts: Cilantro and green onions brighten the salad. Roasted peanuts offer a tasty crunch. You can also try chopped cashews or almonds if preferred.
How Can I Make the Perfect Peanut Dressing That’s Not Too Thick or Runny?
Balancing peanut butter dressing can be tricky. Here’s how to get it just right:
- Start by whisking together peanut butter, soy sauce, vinegar or lime juice, honey, sesame oil, ginger, and garlic in a bowl.
- Add water slowly—1 tablespoon at a time—to reach the consistency you want. It should be creamy but pourable.
- Taste as you go. Adjust with extra honey for sweetness or lime juice for tang.
- If you like heat, add a pinch of red pepper flakes or sriracha.
Mix well to incorporate all flavors, then pour over your salad just before serving to keep everything fresh and crisp.
Equipment You’ll Need
- Large salad bowl – I like this because it makes tossing everything easy and keeps ingredients fresh.
- Whisk or small bowl – a whisk helps mix the peanut dressing smoothly, but a fork works if you don’t have one.
- Measuring spoons and cups – for the dressing ingredients, to keep everything accurate.
- Knife and cutting board – essential for chopping all the veggies and herbs quickly and safely.
- Grater or garlic press – helps mince garlic and ginger easily for the dressing.
- Small skillet or toaster oven (optional) – if toasting the peanuts or herbs for extra flavor.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or tofu—great for different dietary preferences or extra protein.
- Add sliced cucumber or shredded mango for more freshness and sweetness.
- Use crunchy roasted cashews or almonds instead of peanuts for a different nutty flavor.
- Spice it up with shredded jalapeños or a dash of hot sauce to give the salad some heat.
How to Make Thai Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped roasted peanuts
For the Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1-2 teaspoons grated fresh ginger
- 1 small garlic clove, minced
- Water to thin (2-4 tablespoons)
- Optional: a pinch of red pepper flakes or sriracha for heat
How Much Time Will You Need?
This salad is quick to prepare—about 15 minutes to chop, mix, and toss everything. If your chicken is already cooked, you can have it on the table in under 20 minutes. No cooking required for the salad itself, so it’s perfect for a fast lunch or easy dinner!
Step-by-Step Instructions:
1. Prepare the Salad Base:
In a large bowl, put together the green cabbage, purple cabbage, shredded carrots, sliced red bell pepper, green onions, and chopped cilantro. Give it a gentle stir so all the veggies are mixed nicely.
2. Add the Chicken:
Scatter the shredded cooked chicken on top of the veggies. Toss gently so the chicken is spread evenly without breaking it up too much.
3. Whisk the Peanut Dressing:
In a small bowl, combine peanut butter, soy sauce, rice vinegar or lime juice, honey, sesame oil, grated ginger, and minced garlic. Whisk everything together. Add water, a little at a time, until the dressing is smooth and pourable. If you like some heat, toss in red pepper flakes or sriracha now.
4. Dress the Salad:
Drizzle the peanut dressing evenly over the salad. Sprinkle the chopped roasted peanuts on top for extra crunch.
5. Toss and Serve:
Give the salad a gentle toss so the dressing coats all the ingredients well. You can also serve the dressing on the side if you prefer. Garnish with extra cilantro or green onions if you like.
6. Enjoy or Chill:
Serve right away for fresh crunch, or chill in the fridge for up to a few hours to let the flavors blend—just keep in mind the veggies might soften slightly.
Can I Use Frozen Chicken in This Salad?
Yes! Just be sure to fully thaw the chicken first, either overnight in the fridge or using the cold water method. Pat the chicken dry before shredding to avoid extra moisture in your salad.
Can I Make the Peanut Dressing Ahead of Time?
Absolutely! Prepare the dressing up to 2 days in advance and keep it refrigerated in an airtight container. Give it a good stir before using, and add a splash of water if it thickened too much.
How Should I Store Leftovers?
Store leftover salad and dressing separately in airtight containers in the fridge for up to 3 days. Toss the salad with dressing just before eating to keep veggies crisp and fresh.
What Can I Substitute for Peanuts?
If you’re allergic or just want a change, try chopped cashews or almonds instead. For a nut-free option, toasted pumpkin or sunflower seeds add great crunch!