If you’re looking for a burst of freshness and bold flavor, look no further than this Thai Chicken Salad. It’s a satisfying mix of shredded chicken, crisp veggies, a nutty, tangy dressing, and the perfect little crunch from peanuts and sesame seeds. Whether you’re crowding your lunchbox or serving it up as a stunning dish for friends, you’re in for a delicious, color-packed adventure with every bite. This is more than just salad—it’s the kind of meal that wakes up your taste buds and makes healthy eating genuinely crave-worthy.
Ingredients You’ll Need
I love that Thai Chicken Salad comes together with just a handful of essentials, but every ingredient absolutely shines. Each one brings a little pop of color, crunch, or creaminess, so be sure to use the freshest items you can find for the best results!
- Cooked shredded chicken: Grilled or rotisserie chicken works perfectly for both convenience and flavor depth.
- Green cabbage: Adds a crisp, refreshing crunch and a little earthiness as the base of the salad.
- Purple cabbage: Brings vibrant color and slight pepperiness—plus, it looks beautiful in every bite.
- Carrots: Shredded carrots give a touch of sweetness and a delightful, juicy texture.
- Red bell pepper: Thinly sliced for bursts of color and subtle, natural sweetness.
- Fresh cilantro: Chopped cilantro adds a fresh, herbal lift that’s classic in Thai flavors.
- Green onions: These bring a mild bite and wonderful aroma to the mix.
- Roasted peanuts: Crunchy and savory—chopped peanuts are the must-have Thai salad topping!
- Sesame seeds (optional): Sprinkle for extra nutty flavor and contrast.
- Creamy peanut butter: This forms the luscious, protein-rich base of the dressing.
- Soy sauce or tamari: Adds that deep, salty-sweet umami; use tamari for a gluten-free salad.
- Rice vinegar: Brightens up the dressing with a gentle tang—don’t skip it!
- Honey or maple syrup: Sweetens the dressing without overwhelming any of the other flavors.
- Lime juice: Provides zippy acidity and a subtle citrusy finish.
- Fresh ginger: Grated ginger brings warmth and that unmistakable zing.
- Garlic: Just a clove, minced, gives aroma and a lovely savory backbone.
- Warm water: Thins the dressing to silky perfection while making it easy to toss.
How to Make Thai Chicken Salad
Step 1: Prep Your Salad Ingredients
Start by shredding your cooked chicken if it isn’t already done—leftover chicken or a store-bought rotisserie are total timesavers here. Next, finely shred your green and purple cabbages, grate the carrots, and thinly slice the red bell pepper. Chop up the cilantro and green onions last to keep their colors bright and flavors bold.
Step 2: Mix the Veggies and Chicken
Grab a very large mixing bowl and combine the shredded chicken, both cabbages, carrots, red bell pepper, cilantro, and green onions. Toss everything together gently with your hands or large tongs, making sure every bite will be colorful and full of texture. This is already looking like Thai Chicken Salad magic!
Step 3: Whisk the Peanut Dressing
In a separate small bowl, whisk the creamy peanut butter, soy sauce or tamari, rice vinegar, honey or maple syrup, lime juice, ginger, and garlic until smooth. Add warm water a tablespoon at a time, whisking until the dressing is luscious, creamy, and pourable. Taste and adjust the seasoning—maybe a squeeze more lime or a touch more soy.
Step 4: Dress the Salad
Pour that gorgeous, nutty dressing right over your chicken and veggies. Toss it all together until every piece is coated in flavor. Let the salad sit for 15 to 30 minutes in the fridge if you have time—it’s worth it for the melding of flavors, but if you can’t wait, it’s still fantastic straight away.
Step 5: Finish with Toppings
Just before serving, sprinkle the salad with the chopped roasted peanuts and sesame seeds. These toppings don’t just bring crunch, they tie the Thai Chicken Salad together—think of them as the finishing flourish that makes each forkful irresistible.
How to Serve Thai Chicken Salad
Garnishes
You can really make your salad pop with a few thoughtful garnishes. I like a final shower of extra chopped peanuts, another sprinkle of sesame seeds, fresh cilantro, and maybe even a wedge of lime on the side. If you want a little spicy kick, thin slices of fresh red chili or a dash of sriracha do wonders.
Side Dishes
Thai Chicken Salad is a star on its own, but it plays well with others. Serve it with sticky rice, fluffy jasmine rice, or even crisp shrimp chips for dipping and scooping. A light Thai-inspired soup, like tom yum or coconut chicken soup, would round out the meal beautifully.
Creative Ways to Present
For parties, tuck the salad into lettuce cups for bite-size appetizers. Or, layer it up in mason jars for a make-ahead lunch that looks as good as it tastes. Toss it with cold rice noodles for extra substance, or fold it into a wrap for a portable lunch option.
Make Ahead and Storage
Storing Leftovers
Thai Chicken Salad holds up amazingly well for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’re planning ahead, keep the dressing separate and combine just before serving for maximum crunch.
Freezing
This salad is all about fresh, crisp veggies, so freezing isn’t the best route. The textures will change quite a bit after thawing, and the veggies may lose their beautiful crunch. If you have extra chicken, freeze that separately and prep a fresh batch of veggies when you’re ready.
Reheating
This is definitely a cold salad, so there’s no need to reheat! Just bring it out of the fridge, give it a good toss to freshen things up, and enjoy. If you prefer your salad room temperature, let it sit for ten minutes before serving.
FAQs
Can I make Thai Chicken Salad vegetarian?
Absolutely! Substitute the chicken for cubes of baked tofu or tempeh. The flavors of the dressing pair beautifully with plant-based proteins, so you won’t miss a thing.
What’s the best way to shred chicken quickly?
If you have a stand mixer, toss warm cooked chicken breasts in and use the paddle attachment for easy shredding. Otherwise, two forks do the trick—just pull in opposite directions for tender shreds.
Is there a peanut allergy-friendly alternative?
Yes! Almond butter or sunflower seed butter are great substitutes for the dressing. Be sure to use roasted sunflower seeds instead of peanuts for the topping if needed.
Can I make the salad ahead for meal prep?
Definitely. Prep everything in advance but store the dressing and toppings separately. When you’re ready to eat, toss it all together and you’ll have the freshest Thai Chicken Salad experience.
Will this recipe work with other proteins?
For sure! Grilled shrimp, leftover roast pork, or even canned tuna can step in for the chicken. The dressing is so versatile, and the rest of the salad is just as delicious with these swaps.
Final Thoughts
This Thai Chicken Salad is a vibrant way to shake up your lunch or dinner routine, and I know you’ll fall for the bold flavors and rainbow-hued crunch in every bowl. Give it a try—you might discover your new favorite meal-prep staple, or the dish everyone’s asking you to bring to the next potluck. Your tastebuds are in for a treat!
Print
Thai Chicken Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Chicken Salad is a colorful and flavorful dish packed with crunchy vegetables, tender chicken, and a creamy peanut dressing. It’s perfect for a light lunch or dinner and can be easily customized to suit your taste preferences.
Ingredients
Salad:
- 2 cups cooked shredded chicken (grilled or rotisserie)
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 2 tbsp sesame seeds (optional)
Dressing:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice
- 1 tsp grated fresh ginger
- 1 clove garlic minced
- 2–3 tbsp warm water to thin dressing
Instructions
- Combine Salad Ingredients: In a large bowl, mix the shredded chicken, cabbages, carrots, bell pepper, cilantro, and green onions.
- Prepare Dressing: In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, and garlic. Thin with warm water.
- Toss Salad: Pour dressing over the salad, toss until coated. Top with peanuts and sesame seeds.
- Serve: Enjoy immediately or chill for 15–30 minutes for flavors to meld.
Notes
- For extra heat, add sriracha to the dressing.
- Almond butter can be substituted for peanut butter.
- Great for using leftover chicken and meal prep.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 8g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
