Name: Rainbow Thai Chicken Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Thai-Inspired
Ingredients: 2 cups cooked chicken breast (shredded); 2 cups shredded red cabbage; 1 cup shredded carrots; 1 red bell pepper (thinly sliced); 1 yellow bell pepper (thinly sliced); 1/2 cup chopped fresh cilantro; 1/2 cup chopped green onions; 1/4 cup chopped fresh mint; 1/3 cup chopped roasted peanuts; 1 tablespoon sesame seeds; 1/4 cup creamy peanut butter; 2 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon lime juice; 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil; 1 teaspoon grated ginger; 1 clove garlic (minced); 2–3 tablespoons warm water (to thin as needed)

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If you could capture sunshine on a plate, it would look just like this Rainbow Thai Chicken Salad. Bursting with colorful veggies, tender chicken, and a creamy peanut dressing that ties it all together, this dish brings flavor, crunch, and vibrancy to the table. Whether you’re meal prepping for busy lunches or impressing friends at a potluck, you’ll love every bite and keep coming back for more—plus, it’s so simple, you’ll wonder how you ever lived without it!

Rainbow Thai Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

You might be amazed by how a few straightforward ingredients come together to make something so spectacular. Each one adds pizazz—color, crunch, or that irresistible flavor you crave in a Rainbow Thai Chicken Salad.

Chicken breast: Shredded cooked chicken is the hearty base that soaks up all the delicious dressing.
Red cabbage: Gorgeous purple color, vibrant crunch, and packed with nutrients.
Carrots: Sweetness and snap in every bite—use pre-shredded to save a few minutes!
Red bell pepper: Adds an eye-catching pop and a subtle sweetness.
Yellow bell pepper: Brings sunshine hues and just the right hint of tang.
Fresh cilantro: Lively green flavor that brightens the whole salad.
Green onions: A light oniony bite and a dash of color.
Fresh mint: Just a little adds a refreshing twist you won’t want to skip.
Roasted peanuts: Crunchy and toasty, these make every forkful more exciting.
Sesame seeds: A final flourish for both flavor and that perfect “why does this taste so good?” touch.
Creamy peanut butter: The base of your dressing—rich and luscious.
Low-sodium soy sauce: Savory, with a mellow saltiness that keeps the flavors balanced.
Rice vinegar: Gives the dressing that signature tang.
Lime juice: Fresh, zingy acidity to awaken every ingredient.
Honey or maple syrup: A subtle sweetness that harmonizes all the other flavors.
Sesame oil: Just a tiny drizzle for a big nutty aroma.
Grated ginger: Vibrant and energizing—never skip ginger!
Garlic (minced): Your secret weapon for bright, savory depth.
Warm water: Just enough to thin out your dressing so it coats every bite perfectly.

How to Make Rainbow Thai Chicken Salad

Step 1: Prep Your Colorful Veggies

Time to seize your cutting board! Shred the cabbage and carrots if you haven’t already, and thinly slice both the red and yellow bell peppers. Chop the fresh cilantro, green onions, and mint. The more colorful your prep station looks, the better your Rainbow Thai Chicken Salad will turn out.

Step 2: Combine Everything in a Big Bowl

Find your largest mixing bowl—it’s going to get full! Add the shredded chicken breast, all the prepped veggies, cilantro, green onions, and mint. Just looking at the mixture will make you want to dig in, but the magic really happens with the dressing.

Step 3: Make the Dreamy Peanut Dressing

In a medium bowl, whisk together the creamy peanut butter, low-sodium soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, grated ginger, and minced garlic. Gradually add the warm water, a tablespoon at a time, until your dressing is smooth, creamy, and easy to drizzle. Taste and adjust seasoning if you like a bit more acidity or sweetness.

Step 4: Toss Everything Together

Pour that luscious peanut dressing right over the salad ingredients. Using tongs or clean hands, toss thoroughly until every piece is perfectly coated. Don’t forget to scrape down the sides of the bowl—every drop of dressing counts!

Step 5: Top with Crunch and Serve

Sprinkle on a shower of chopped roasted peanuts and sesame seeds. They add the final layer of crunch and a burst of nutty flavor. Serve immediately, or let it chill for a few minutes to let the flavors mingle.

How to Serve Rainbow Thai Chicken Salad

Garnishes

Don’t underestimate the power of garnishes—a handful of extra fresh herbs, an extra squeeze of lime, and a final sprinkle of chopped peanuts make your Rainbow Thai Chicken Salad pop with freshness and flavor. A few extra sesame seeds or even a single mint sprig can turn it into a showstopper!

Side Dishes

Keep things light with fresh fruit like mango or pineapple, or go with fluffy jasmine rice or brown rice for something heartier. For a full-on Thai-inspired spread, pair with crispy spring rolls or a bowl of fragrant coconut soup. Your table will look like a celebration!

Creative Ways to Present

Let your creativity shine: serve your Rainbow Thai Chicken Salad in lettuce cups for a fun hands-on option, or pile it high over a bed of warm rice noodles. For parties, try layering it in mason jars for grab-and-go lunches, or arrange each salad topping in stripes or sections to share the full rainbow effect.

Make Ahead and Storage

Storing Leftovers

This salad is a meal-prep superstar! Store any leftovers in an airtight container in the fridge, and it will stay crisp and delicious for up to three days. If you want it super fresh, keep the dressing and crunchy toppings separate until you’re ready to eat.

Freezing

While most of the fresh veggies don’t enjoy freezer time, you can freeze leftover shredded chicken and even the dressing (in separate containers) for up to a month. Just give the dressing a good stir after thawing before assembling your next Rainbow Thai Chicken Salad.

Reheating

No stove required—this is best enjoyed cold or at room temperature. If you’ve stored cooked chicken in the fridge and prefer it warm, heat just the chicken gently before adding to the salad, then toss with veggies and dressing for a slightly different but equally delicious experience.

FAQs

Can I make Rainbow Thai Chicken Salad vegetarian or vegan?

Absolutely! Simply swap out the chicken for chickpeas, baked tofu, or your favorite plant-based protein. Be sure to use maple syrup and tamari for a fully vegan, gluten-free version.

How spicy is the dressing, and can I make it spicier?

The classic dressing for Rainbow Thai Chicken Salad is mild but full of flavor. For extra heat, add chili garlic sauce or a minced chili pepper to taste—you’re in control of the spice!

What’s the best way to shred chicken quickly?

If you’re pressed for time, use two forks to pull apart cooked chicken breasts, or pop them in a stand mixer with a paddle attachment for instant shreds. Rotisserie chicken is another great shortcut!

Can I use other vegetables in this salad?

Definitely! Snap peas, cucumber slices, edamame, or thinly shredded kale all work wonderfully. The beauty of this recipe is how flexible it is—just keep as many bold colors and crisp textures as you can.

How do I keep the veggies crisp if making ahead?

For the crunchiest results, wait to toss the dressing in until right before serving. You can prep all the veggies and chicken ahead of time, then assemble when hunger strikes.

Final Thoughts

If you adore a meal that dazzles your eyes and delights your taste buds, make Rainbow Thai Chicken Salad your next kitchen adventure! It’s fresh, vibrant, and bound to earn a spot in your weekly rotation. Grab those colorful veggies and give it a go—you’ll be glad you did!

Rainbow Thai Chicken Salad Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Colorful and flavorful, this Rainbow Thai Chicken Salad is a delightful blend of fresh ingredients topped with a creamy peanut dressing. Perfect for a light and satisfying meal!

Ingredients

Scale

Main Salad Ingredients:

2 cups cooked chicken breast (shredded)
2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/4 cup chopped fresh mint
1/3 cup chopped roasted peanuts
1 tablespoon sesame seeds

For the Dressing:

1/4 cup creamy peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon grated ginger
1 clove garlic (minced)
2–3 tablespoons warm water (to thin as needed)

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Instructions

In a large mixing bowl, combine the chicken, cabbage, carrots, bell peppers, cilantro, green onions, and mint.

In a separate bowl, whisk together all dressing ingredients until smooth and creamy, adding water to reach desired consistency. Pour the dressing over the salad and toss until everything is well coated. Sprinkle with chopped peanuts and sesame seeds before serving.