Why You’ll Love This Recipe

Thai Chicken Salad with Peanut Dressing is a bold, crunchy, and vibrant dish packed with colorful vegetables, tender chicken, and a creamy, nutty dressing. It’s a perfect blend of savory, sweet, and tangy flavors with a satisfying crunch in every bite. Ideal for meal prep, lunches, or light dinners, this salad brings Thai-inspired flavor to your table in a fresh, healthy way.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked chicken breast (shredded or sliced)
shredded cabbage (green or purple, or a mix)
carrots (julienned or shredded)
red bell pepper
cucumber
green onions
fresh cilantro
chopped peanuts

For the peanut dressing:
creamy peanut butter
soy sauce
rice vinegar
lime juice
honey or maple syrup
garlic (minced)
ginger (grated)
water (to thin, if needed)
optional: sriracha or red pepper flakes

directions

In a large bowl, combine shredded cabbage, carrots, sliced red bell pepper, cucumber, and green onions.

Add shredded chicken and chopped fresh cilantro.

In a separate bowl, whisk together all the peanut dressing ingredients until smooth. Add water a little at a time until desired consistency is reached.

Pour the peanut dressing over the salad ingredients and toss to coat thoroughly.

Top with chopped peanuts and additional cilantro.

Serve immediately, or chill for 15–30 minutes to let flavors meld.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Total time: 15–20 minutes

Variations

Use rotisserie chicken for convenience.
Swap cabbage with romaine or a bagged coleslaw mix.
Add cooked rice noodles or quinoa for extra bulk.
Make it vegetarian with tofu instead of chicken.
Use almond or cashew butter if you prefer.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.
Keep dressing separate if storing ahead to maintain salad crispness.
Do not freeze, as fresh veggies will lose texture.

FAQs

Can I make the peanut dressing ahead of time?
Yes, it keeps well in the fridge for up to a week.

Is this salad spicy?
Only if you add sriracha or chili flakes—adjust to your taste.

Can I use natural peanut butter?
Yes, just stir well before using, and add a touch more sweetener if needed.

Is this salad gluten-free?
Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

What’s the best chicken to use?
Grilled, poached, or rotisserie chicken all work well.

Can I use a different vinegar?
Yes, apple cider or white vinegar can substitute rice vinegar.

What if I don’t have fresh ginger?
Ground ginger works in a pinch, though fresh adds more flavor.

Can I meal prep this salad?
Yes, prep all components and keep dressing separate until ready to eat.

How can I make it low-carb?
Skip noodles or sweetener and load up on more veggies and protein.

Can I make it nut-free?
Use sunflower seed butter and omit peanuts for a nut-free version.

Conclusion

Thai Chicken Salad with Peanut Dressing is a flavor-packed, satisfying salad that delivers on both taste and nutrition. Whether you’re looking for a refreshing lunch or a light dinner, this colorful dish with its creamy, zesty dressing will quickly become a go-to favorite.