If you’re craving a meal that effortlessly blends bright, bold flavors with crisp textures (and happens to be a healthy main dish too), this Thai Chicken Salad is about to become your new kitchen favorite. Packed with juicy shredded chicken, crunchy cabbage and carrots, a shower of fresh herbs, and finished with a silky peanut-lime dressing, it’s a salad that manages to be both hearty and refreshing. The best part? It comes together in no time and can be customized for any palate or dietary need. Thai Chicken Salad is your ticket to an easy weeknight dinner, a dazzling lunch, or the standout star of your next potluck!
Ingredients You’ll Need
Don’t be intimidated by the list—every single ingredient here has a job! From creating that iconic crunch to layering in color and Thai-inspired flavor, each plays a starring role in this Thai Chicken Salad. You’ll find most items are pantry staples, and everything else adds vibrant freshness.
- Cooked, shredded chicken breast (2 cups): Use leftover or rotisserie chicken for speed and juicy texture—the protein backbone of the salad.
- Shredded green cabbage (2 cups): This gives the salad structure and plenty of satisfying crunch.
- Shredded carrots (1 cup): For vibrant color and a hint of natural sweetness.
- Red bell pepper (1, thinly sliced): Adds color, freshness, and a gentle, sweet crunch.
- Fresh cilantro (1/2 cup, chopped): Infuses the salad with irresistible, herby brightness.
- Green onions (1/4 cup, chopped): Offer a mild onion bite that elevates everything.
- Chopped peanuts (1/4 cup): For signature Thai-style crunch and a salty finish.
- Sesame seeds (1 tablespoon): Sprinkle for subtle nuttiness and extra visual appeal.
- Creamy peanut butter (3 tablespoons): The base of the dressing for silkiness and flavor.
- Soy sauce (2 tablespoons): Adds umami, depth, and a touch of salt (use tamari for gluten-free).
- Honey (1 tablespoon): Balances out tang and spice with gentle sweetness.
- Rice vinegar (1 tablespoon): Gives zippy acidity without overpowering the other flavors.
- Lime juice (1 tablespoon): Essential for bright, citrusy tang.
- Sesame oil (1 teaspoon): A little goes a long way for rich, toasty aroma.
- Fresh ginger (1 teaspoon, grated): Delivers a subtle, peppery kick.
- Garlic (1 clove, minced): Adds savoriness and depth to the dressing.
- Warm water (1–2 tablespoons): Thin the peanut dressing until just right for tossing.
How to Make Thai Chicken Salad
Step 1: Prep the Veggies and Chicken
Start by prepping all your ingredients and laying them out on a board—cabbage and carrots shredded, bell pepper thinly sliced, and cooked chicken pulled into bite-sized strips. This not only makes assembly easier but also ensures every bite of your Thai Chicken Salad is a beautiful tangle of vivid colors and crunch!
Step 2: Whisk Up the Creamy Peanut Dressing
In a small bowl, combine the creamy peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, grated ginger, and minced garlic. Whisk everything together, drizzling in the warm water a bit at a time until the dressing reaches a smooth, pourable consistency. Taste and tweak the lime or honey if you want a little more zip or sweetness—after all, it’s the backbone of every great Thai Chicken Salad.
Step 3: Toss Everything Together
Grab a big mixing bowl and pile in the chicken, cabbage, carrots, red bell pepper, fresh cilantro, green onions, chopped peanuts, and sesame seeds. Pour the dressing over and gently toss everything together until every piece gleams with flavor and there’s a little of everything in each bite. If you’d rather let the flavors mingle, pop it in the fridge for up to 30 minutes before serving—but it’s irresistible either way.
Step 4: Taste and Adjust
Now’s your opportunity to make it perfect: give your Thai Chicken Salad a taste and adjust as needed! Maybe you want an extra squeeze of lime for acidity, a pinch more peanuts for crunch, or a dash of soy sauce for savoriness. This is the time to let your own preferences shine.
How to Serve Thai Chicken Salad
Garnishes
The finishing touches make all the difference! Scatter a handful of extra chopped peanuts, more cilantro, or a flurry of sesame seeds right on top for irresistible textural contrast and fresh aroma. For extra flair, toss on thinly sliced red chilies or a few lime wedges—your Thai Chicken Salad will look stunning and taste even better.
Side Dishes
This salad holds its own as a light meal, but it also pairs beautifully with jasmine rice, coconut rice, or a chilled bowl of rice noodles. For a Thai-inspired feast, serve it alongside crispy spring rolls or a simple cucumber salad. The lively flavors of this Thai Chicken Salad complement almost anything!
Creative Ways to Present
Let your creativity take charge: mound the salad into lettuce cups or wrap it up in rice paper rolls for easy entertaining and portable snacks. For picnics, scoop the salad into mason jars for a layered look. No matter the occasion, Thai Chicken Salad adapts beautifully to any style of serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Thai Chicken Salad in an airtight container in the refrigerator for up to 2 days. It stays crisp and fresh, especially if you keep the dressing separate and toss just before eating.
Freezing
This salad is best enjoyed fresh, as the veggies lose their crunch after freezing and thawing. If you must freeze, store only the shredded chicken and make the veggies/dressing just before serving to preserve the signature textures of Thai Chicken Salad.
Reheating
This is one dish that shines cold, but if you’d like a warm bite, gently warm the chicken before tossing it with the vegetables and dressing. Avoid microwaving the dressed salad to keep your veggies crisp and fresh.
FAQs
Can I make Thai Chicken Salad vegetarian?
Absolutely! Swap out the chicken for baked tofu or shelled edamame for a protein-packed, plant-based version that’s just as colorful and satisfying.
What’s the best way to shred chicken for this recipe?
The easiest way is to use two forks to pull apart cooked, cooled chicken breast. You can also use your stand mixer, fitted with the paddle attachment, on low speed for super quick shredding. Rotisserie chicken is a great shortcut, too!
How long does the peanut dressing keep?
Stored in an airtight jar in the fridge, the peanut dressing will last up to 5 days. Give it a good whisk or shake before using, as natural separation may occur.
Is Thai Chicken Salad gluten-free?
This salad can be made gluten-free by using tamari instead of regular soy sauce in the dressing. Always double-check all bottle labels if serving people with gluten sensitivities.
Can I prep Thai Chicken Salad ahead of time?
Yes, you can prep both the veggies and dressing up to a day in advance. Keep them separate until just before serving to ensure maximum freshness and crunchy texture.
Final Thoughts
I couldn’t be more excited for you to dive into this easy, refreshing Thai Chicken Salad. It’s a dish that’s as lively and inviting as it is nourishing—a favorite you’ll come back to again and again. Give it a try, play with the flavors, and enjoy the burst of color and taste on your very own table!
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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 that combines tender shredded chicken with crunchy vegetables and a creamy peanut dressing. Perfect for a light and satisfying meal!
Ingredients
Salad:
- 2 cups cooked, shredded chicken breast
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
- 1 tablespoon sesame seeds
For the dressing:
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- 1–2 tablespoons warm water (to thin as needed)
Instructions
- Combine Salad Ingredients: In a large bowl, mix the shredded chicken, cabbage, carrots, bell pepper, cilantro, green onions, peanuts, and sesame seeds.
- Make Dressing: In a small bowl, whisk together all dressing ingredients until smooth, adjusting consistency with warm water.
- Toss and Serve: Pour the dressing over the salad, toss well to coat, adjust seasoning, and serve immediately or chill for 30 minutes for more flavor.
Notes
- For a vegetarian version, replace chicken with edamame or baked tofu.
- You can prep the salad and dressing separately and combine just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
